Not too sweet, not too rich, and just the right amount of frosting, Chiffon Cake with Icing is a simple but stunning cake to grace any special dinner.
Preheat oven to 350 F. Prepare an ungreased 10-inch tube pan. In a medium bowl, combine flour, salt, and baking powder.
Meanwhile, beat the egg yolks in a bowl until it is slightly thicker. Add the sugar and mix until incorporated. Add water, oil and vanilla extract. Mix well.
Add flour mixture gradually into the yolk mixture and mix until the batter is smooth. Gently fold the egg whites to the yolk batter in three additions until batter is uniform. Pour batter into a prepared 10-inch tube pan. Bake for 60-65 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Invert cake on top of an overturned mug and let cool.
Melt the butter in the microwave. Stir in the coffee granules and cocoa powder until dissolved. Let the mixture cool down a bit. In a large mixing bowl, combine the butter mixture, icing sugar, and heavy cream. Whisk together until smooth. Add more cream, 1 teaspoon at a time, if the icing turned out too thick for spreading.
Spread the icing on the cake and garnish with grated chocolate.