Chocolate Chiffon Cake
1 1/2 C boiling water
1/2 C cocoa powder
1 3/4 C flour
1 3/4 C sugar
1 1/2 tsp baking soda
1 tsp salt
1/2 C vegetable oil
7 large eggs, separated
1/2 tsp cream of tartar
1 tsp vanilla

Chocolate Ganache
1 C heavy cream
4 oz good quality milk chocolate, chopped into small pieces
5 oz good quality dark chocolate, chopped into small pieces
2 tsp vanilla or rum extract

For cake: Mix cocoa powder and water together. Stir well and allow to cool. Once cooled, add flour, 1 1/2 cups sugar, baking soda, and salt. Beat egg whites together with cream of tartar until soft peaks form. Add remaining 1/4 cup of sugar, and beat until egg whites are stiff. Add slightly beaten egg yolks, oil, cocoa mixture and vanilla to egg whites and using a spatula, fold gently into the whites until everything is well blended. Pour into ungreased tub pan and bake at 350 degrees for 60 to 70 minutes. Invert pan and allow to cool. Remove to cake plate. This cake freezes well for up to a month.

For ganache: In a heavy sauce pan heat cream until just boiling. Make sure you stay with it so it does not scorch or boil over. It only takes several minutes. Remove from heat, stir in chocolate until completely melted. Add extract. Cool slightly until ganache begins to thicken, stirring occasionally. Pour slightly warm, thick ganache over cake.