Chocolate Chiffon Cake
Preheat oven to 350 degrees F.
Line two 9-inch cake pans with parchment paper
Sift together the flour, baking powder, cocoa and salt into a medium bowl. Sift the ingredients again. Set aside.
Beat the butter with 1 cup of the sugar for about 5 minutes or until light and fluffy. Scrape down the sides of the bowl frequently. Add the yolks and the vanilla and beat well until blended. Add the flour and milk in stages to the creamed butter and sugar. Add 1/3 of the flour mixture and then 1/3 of the milk. Scrape down sides of the bowl well. Repeat until all the flour mixture and milk is incorporated into the batter. Beat on medium speed for 2 minutes so the batter develops structure.
In a clean dry bowl beat egg whites until peaks begin to form. Gradually add the remaining 1/2 cup of sugar while beating on high. Beat until peaks are glossy.
Stir one third of meringue mixture into batter until well blended. Quickly but gently fold the remaining whites into batter, insuring that whites are thoroughly combined.
Divide batter between the pans and bake for 20 to 25 minutes until tester inserted into centre of cake comes out dry. Cool on wire rack. Remove cake from pan and cool completely.
Whip the cream in a cold bowl until streaks just appear. Sprinkle sugar over the cranberries. Let stand for 15 minutes then strain and reserve juice. Add the icing sugar and 2 tablespoons of the cranberry juice to the whipped cream. Continue whipping until light and fluffy. Cover and chill until ready to fill cake.
Cut each cake into two layers. Spread a quarter of the whipped cream over first layer. Cover with next cake half and repeat process until four layers are stacked. Cover with remaining whipped cream and smooth all sides and top. Decorate with white and dark chocolate shavings. Serve at room temperature with Sour Cherry Sauce.
Melt chocolate over a double boiler. Stir in corn syrup. Turn mixture out onto a board and knead for 5 minutes. Roll into a ball and cover with plastic wrap and set aside for 24 hours. Do not refrigerate. Roll out chocolate mixture to approximately 1/8-inch thickness. Cut out shapes to use for decorating.