Espresso Chiffon Cake With Fudge Frosting

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smitten kitchen


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1/4 cup neutral vegetable oil, such as soybean, canola or vegetable blend

6 eggs, separated

6 tablespoons freshly brewed espresso, cooled to room temperature (Huntsman recommends freshly-brewed over hydrating espresso powder, which she feels can be too bitter)

2 teaspoons vanilla extract

1 1/3 cups cake flour

1 1/2 cups sugar

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon cream of tartar

1/3 cup hot, freshly brewed espresso

1/3 cup sugar

1/3 cup dark rum, such as Meyer's

6 ounces unsweetened chocolate, melted and cooled

4 1/2 cups confectioners' sugar (no need to sift)

3 sticks (12 ounces) unsalted butter, at room temperature

6 tablespoons half-and-half or whole milk

1 tablespoon vanilla extract

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