Chocolate Chiffon Cake

1. Stage

First, let the eggs stand at room temperature for 30 minutes. In the meantime, place the cocoa and water in a bowl and combine until smooth. Cool for 20 minutes.

2. Stage

In a large, clean bowl combine the flour, sugar, baking soda and salt. Then in a separate bowl, whisk the egg yolks, oil and vanilla together. Add this to the dry ingredients, along with the water and cocoa mixture. Beat until well blended. Editor’s tip: For best results, remember to sift your dry ingredients.

3. Stage

Using a clean stand mixer, beat the egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold the meringue into egg yolk mixture. Editor’s tip: Use a utensil with a flat surface, like a spoon or spatula, to fold the meringue into the batter.

4. Stage

Gently spoon the batter into an ungreased 10 inch tube pan. Using a knife, briefly cut through the batter to remove any large air pockets. Place on the lowest rack and bake at 325°F for 1 hour, or until the top springs back when lightly touched.

5. Stage

Immediately invert the pan and allow it to completely cool. Run a knife around the sides of the pan, as well as the center tube. Invert the cake onto a serving plate.

6. Stage

First, melt the butter in a saucepan over medium heat. Then, remove it from the heat and stir in the confectioners' sugar, chocolate, vanilla extract and water. Continue stirring until the texture becomes smooth. Drizzle the icing over the cake and top with chopped nuts, if desired. Editor’s tip: If your icing is runny, allow it to set for a few minutes first.