Chocolate Chiffon Cake

Step 1

Preheat oven to 325°F. Line bottom of a 10-cup tube pan with parchment paper cut to fit bottom of pan; set aside. Sift together flour, granulated sugar, cocoa, baking powder, and salt into a large bowl; stir to combine. Make a well in center of mixture. Add egg yolks, coffee, oil, and vanilla to the well; whisk into flour mixture until smooth, scraping down sides of bowl as needed. Set aside.

Step 2

Beat egg whites and cream of tartar with an electric mixer on high speed until stiff peaks form, about 2 minutes. Gently fold egg white mixture into flour batter. Pour batter into prepared tube pan.

Step 3

Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 50 to 55 minutes. Remove cake from oven; immediately invert pan onto legs of pan, or onto a bottle such as a wine or vinegar bottle. Let cake cool completely, about 2 hours.

Step 4

Run a knife around edges of pan to release cake from sides; remove cake from pan. Remove and discard parchment paper from bottom of cake. Garnish cake with sifted powdered sugar. Serve with whipped cream and raspberries.