Mocha Chiffon Cake - cooking recipe

Ingredients

Cake
2 teaspoons instant coffee powder or 2 teaspoons instant coffee granules
3/4 cup hot water
1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
6 egg yolks
1 teaspoon vanilla extract
6 egg whites
1/2 teaspoon cream of tartar
2 ounces semisweet chocolate, grated
Cocoa whipped cream
2 cups whipping cream
1/3 cup sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
semisweet chocolate (for curls)

Preparation

For the cake: Dissolve coffee powder in hot water, cool to room temperature.
In a large bowl, combine flour, sugar, baking powder and salt, stir until well mixed.
Make a well in center, add oil, egg yolks, vanilla and cooled coffee.
Beat with a wooden spoon until smooth.
In a large bowl, beat egg whites and cream of tartar until stiff but not dry.
Pour batter over egg whites, fold in carefully, adding grated chocolate towards the end.
Spoon batter into ungreased 10 inch tube pan.
Bake in a 325 degree oven for 60 to 70 minutes or until cake springs back when lightly touched.
Turn pan upside down and let cake hang until cool.
Remove from pan.
Frost with cocoa whipped cream.
For the whipped cream: In a medium bowl, combine whipping cream, sugar, cocoa powder and vanilla, stir to blend ingredients, but do not beat.
Cover and refrigerate for 1 to 2 hours.
Whip until soft peaks form.
Frost cake.
Garnish with chocolate curls.