Chocolate Chiffon Valentine Cake

1/2 cup baking cocoa
1/2 cup hot water
1-1/4 cups sugar, divided
3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
4 eggs, separated
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar

Frosting:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
15 small fresh strawberries, halved
Fresh mint, optional

In a small bowl, combine cocoa and water until smooth; cool. In a
large mixing bowl, combine 1 cup sugar, flour, baking soda and salt.
Add egg yolks, oil, vanilla and cocoa mixture; stir until smooth. In
a small mixing bowl, beat egg whites until foamy. Add cream of
tartar; beat for 1 minute. Gradually add the remaining sugar, beating
until soft peaks form. Gradually fold into chocolate mixture.
Pour into two greased and floured 9-in. heart-shaped pans or two
9-in. round cake pans. Bake at 350 F for 18-20 minutes or until top
springs back when lightly touched. Cool for 10 minutes before
removing from pans to wire racks to cool completely.
In a mixing bowl, beat cream and confectioners' sugar. Spread
frosting between layers and over top and sides of cake. Spoon 1-1/2
cups of frosting into a pastry bag with a star tip. Pipe a decorative
lattice design on cake top and sides. Garnish with strawberries and
mint if desired. Refrigerate until serving. Yield: 12 servings.

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