Printable | Taste of Home

Chocolate Chiffon Valentine Cake

1/2 cup baking cocoa
1/2 cup hot water
1-1/4 cups sugar, divided
3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
4 eggs, separated
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
FROSTING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
15 small fresh strawberries, halved
Fresh mint, optional

Line two greased 9-in. heart-shaped pans with waxed paper and grease the paper;
set aside. In a small bowl, combine cocoa and water until smooth; cool. In a
large mixing bowl, combine 1 cup sugar, flour, baking soda and salt. Add egg
yolks, oil, vanilla and cocoa mixture; stir until smooth. In a small mixing bowl,

Printed from tasteofhome.com Oct 14, 2008

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Chocolate Chiffon Valentine Cake cont.

beat egg whites until foamy. Add cream of tartar; beat for 1 minute. Gradually
add the remaining sugar, beating until soft peaks form. Gradually fold into
chocolate mixture. Pour into prepared pans. Bake at 350° for 18-20 minutes
or until top springs back when lightly touched. Cool for 10 minutes before
removing from pans to wire racks to cool completely; carefully remove waxed
paper. In a mixing bowl, beat cream and confectioners' sugar. Spread frosting
between layers and over top and sides of cake. Spoon 1-1/2 cups of frosting into
a pastry bag with a star tip. Pipe a decorative lattice design on cake top and
sides. Garnish with strawberries and mint if desired. Refrigerate until serving.

Yield: 12 servings.