Ingredients
4 large egg, separated1/2 cup baking cocoa1/2 cup hot water3/4 cup all-purpose flour1-1/4 cups sugar, divided3/4 teaspoon baking soda1/2 teaspoon salt1/4 cup canola oil1 teaspoon vanilla extract1/4 teaspoon cream of tartarFROSTING:1-1/2 cups heavy whipping cream1/4 cup confectioners’ sugar15 small fresh strawberries, halved
Preparation
Let egg whites stand at room temperature for 30 minutes. Preheat oven to 350°. Line two greased 9-in. heart-shaped pans with waxed paper and grease the paper; set aside. In a small bowl, combine cocoa and water until smooth; cool.
In a large bowl, combine flour, 1 cup sugar, baking soda and salt. In another bowl, whisk egg yolks, oil, vanilla and cocoa mixture. Add to dry ingredients; beat until well blended.
In a small bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into chocolate mixture.
Pour into prepared pans. Bake until top springs back when lightly touched, 18-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper.
In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar until stiff peaks form; reserving 1-1/2 cups. Spread remaining frosting between layers and over top and sides of cake.
Spoon reserved frosting into a pastry bag with a star tip. Pipe a decorative lattice design on cake top and sides. Garnish with strawberries. Refrigerate until serving.
