Chocoholic's Deep Dark Dream Chiffon Cake

Ingredients

• 1 cup flour 
• 2 teaspoons double-acting baking powder 
• 0.3 cup butter 
• 2 tablespoons butter 
• 3.5 ounces chocolate dark cut into small pieces)
• 0.3 cup cocoa powder dark
• 0.3 cup cup heavy whipping cream 
• 0.5 cup cup heavy whipping cream 
• 0.3 teaspoon cream of tartar 
• 0.8  dutch-processed cocoa powder dark
• 6  egg whites 
• 5  egg yolk beaten
• 2 cups powdered sugar 
• 0.5 teaspoon salt 
• 1 cup sugar 
• 1 cup sugar 
• 0.5 teaspoon vanilla 
• 1 cup vegetable oil 
• 0.7 cup water boiling

Equipment

• oven
• knife
• mixing bowl
• double boiler
• hand mixer
• wooden spoon
• microwave
• skewers

Directions

1. Cake:In a bowl add the cocoa and pour in the boiling water. Stir to combine and let cool.In a large mixing bowl combine the flour, 1 cup sugar, baking powder and salt.In a separate bowl add the 6 egg whites and cream of tartar. With an electric mixer beat the egg whites until soft peaks form, gradually add the 1/3 cup sugar and beat until firm but not dry.Make a well in the dry ingredients.
2. Add the oil, egg yolks, vanilla and cooled cocoa. Beat until smooth.
3. Mix in about a 1/4 of the egg whites to loosen the batter and then fold in the remainder of the egg whites.
4. Pour into 2-8 inch prepared cake pans and bake at a preheated 350 F oven for 30-35 minutes. The cake is done when a wooden skewer inserted in the center comes out clean.Filling:With and electric mixer, blend the sugar, cocoa and butter, add the vanilla and cream.
5. Mix and add more cream to obtain the desired texture.Topping:In a double boiler or microwave bring the cream to just below the boiling point.
6. Add the chocolate pieces and butter, and with a wooden spoon stir to blend. Allow to cool, this will thicken the ganache gor the topping.Assembly:With a long knife, slice the cakes in the center to obtain 4 layers in all.
7. Sprinkle some Kirsch or other favourite liqueur on the first layer of cake and spread a thin layer of the filling.
8. Place raspberry halves on the filling and place a second layer of cake on top. Continue in the same manner until the remaining 2 layer are filled, leaving the top layer to be iced with the ganache topping.