Deep Dark Dream Chiffon Cake

Cake:

1. Prepare the Cocoa Mixture:
   • In a bowl, combine the cocoa powder with boiling water. Stir until fully combined and let it cool.
2. Mix Dry Ingredients:
   • In a large mixing bowl, whisk together the flour, 1 cup sugar, baking powder, and salt.
3. Beat Egg Whites:
   • In a separate bowl, combine the egg whites and cream of tartar. Using an electric mixer, beat the egg whites until soft peaks form.
   • Gradually add the 1/3 cup sugar and continue beating until the peaks are firm but not dry.
4. Combine Wet Ingredients:
   • Make a well in the center of the dry ingredients. Add the oil, egg yolks, vanilla extract, and the cooled cocoa mixture. Beat until smooth.
5. Incorporate Egg Whites:
   • Gently mix in about 1/4 of the beaten egg whites to loosen the batter. Carefully fold in the remaining egg whites until just combined.
6. Bake the Cakes:
   • Pour the batter evenly into two prepared 8-inch cake pans. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Filling:

1. Make the Filling:
   • In a bowl, use an electric mixer to blend together the sugar, cocoa powder, and butter until smooth.
   • Add the vanilla extract and cream, mixing until you reach your desired texture. Adjust with more cream if necessary.

Topping:

1. Prepare the Ganache:
   • In a double boiler or microwave, heat the cream until just below boiling.
   • Remove from heat and stir in the chocolate pieces and butter until fully melted and smooth. Allow the ganache to cool slightly; it will thicken as it cools.

Assembly:

1. Layer the Cakes:
   • Using a long serrated knife, carefully slice each cake in half horizontally to create four layers.
   • On the first layer, sprinkle with Kirsch or your preferred liqueur and spread a thin layer of the filling. Add raspberry halves on top.
   • Place the second layer of cake on top and repeat the process until all layers are assembled, reserving the top layer for the ganache topping.
2. Finish with Ganache:
   • Pour the cooled ganache over the top layer, spreading it evenly to cover the cake.
3. Serve:
   • Allow the cake to set for a few minutes before slicing. Enjoy your decadent chocolate layer cake with raspberry filling!