Chocolate Chiffon Cake Recipe

This chocolate chiffon cake is everything you dreamt of about a chocolate cake. It's so light, fluffy and delicious with light layers of cream and no heavy icing. It's the perfect birthday cake and here's how you make it.
Ingredients:
**for the sponge cake:
3/4 cup hot boiling water
1/2 cup dutch process cocoa 45 g
1 3/4 cup of cake flour sifted/ 210 g
3 tsp baking powder/ 12 g
1/4 tsp baking soda/ 1 g
1 3/4 cup of powdered sugar sifted/ 210 g
1/2 cup of canola or vegetable oil
7 extra large eggs 65-69g each
2 tsp vanilla extract
**for the simple syrup:
3/4 cup of granulated sugar
3/4 cup of water
1/4 cup of espresso coffee
**for the chocolate sauce:
1 cup semi sweet chocolate
1 cup heavy whipping cream
2 tbsp butter
2 tbsp espresso coffee/ optional
4 tbsp powdered sugar
**for the cake filling and cover:
6 cups of heavy whipping cream/ 3 pints
3/4 cup of powdered sugar/ 90 g
2 tsp vanilla extract
2 tbsp espresso coffee
6 oz. cream cheese
**for the chocolate shavings
6 oz. milk chocolate
**edible butterflies and macarons for decoration
Preparation:
Start by mixing the cocoa and boiling water together. Set aside to cool completely.
Separate the egg yolks from egg white. Sift the flour and powdered sugar, then measure the exact amounts, this will give you a much lighter cake.
whisk the egg whites in the stand mixer adding the powdered sugar gradually.
The egg whites should become stiff, smooth and glossy. In another bowl, whisk the Yolks, vanilla extract, oil and cocoa mixture until smooth. Add the sifted flour, baking powder and baking soda.
Fold the egg whites and egg mixture very gently. You don't want to deflate the batter.
Pour in 2/ 9 inch cake pans, make sure to butter and flour the pan and line with parchment paper.
Bake at 350 degrees F for 20 -25 minutes or until a tooth pick inserted comes out clean.

For the soaking syrup ,mix sugar and water and let them come to a boil. remove from the heat and add the espresso/ optional. It will be a mild flavor of coffee but you can skip the coffee all together.
For the chocolate sauce, heat the heavy whipping cream on medium low heat then add the chocolate, butter, sugar and coffee, turn off the heat when mixture is smooth.
For the whipping cream, use the stand mixer to whip the cold heavy whipping cream, cream cheese, vanilla extract, coffee, powdered sugar until nice, spreadable and creamy.
Make sure everything is room temperature before decorating the cake. Slice each cake half, brush each layer with syrup and a layer of cream. the video has the full demonstration. Finish with the decorating touches. Keep in the fridge and serve the next day if possible for the best results.

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