A friend of mine has a farm share and ended up with too many eggs the other day, so I decided to bake a chiffon cake since this recipe my mom had uses 7 eggs!!

It has 1/2 cup cocoa and turned out very moist (probably due to so many eggs) and chocolate-y (maybe due to the fact that I used Valrhona cocoa powder?).  I then decided to make my mom's old chocolate mousse cake filling to go with it, nice and creamy made with whipped cream and you got it, more cocoa powder. We decided not to frost the entire cake... to keep it separately so everyone could decide how much frosting they wanted with their own piece.

Dark Chocolate Chiffon Cake

•            3/4 cup boiling water
  • 1/2 cup cocoa
  • 1 3/4 cups cake flour
  • 1 3/4 cups sugar
  • 1 1/2 tsp baking soda
  • 1 1/2 teaspoons salt
  • 1/2 cup oil
  • 6 large egg yolks
  • 2 teaspoons vanilla
  • 7 egg whites
  • 1/2 teaspoon cream of tartar

Heat oven 325. Combine the boiling water and cocoa and cool. Blend the flour, sugar, baking soda and salt in a bowl. Make a well and add the oil, egg yolks vanilla and cocoa mixture. Beat till smooth.  Beat the egg whites with the cream of tartar and beat stiff.

Pour egg yolk mixture in a thin stream over the entire surface of the egg whites, gently cutting and folding in flour mixture with a rubber spatula till blended. Pour into an ungreased 10" tube pan and bake for 55 minutes at 325 and then  at 350 for 10 minutes.  Invert and cool completely.

Creamy Chocolate Frosting

2 cups heavy cream
1 cup icing sugar, sifted
1/2 cup cocoa, sifted
1 1/2 tsp vanilla
Blend together til whipped consistency.