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1
Preheat the oven to 350 degrees.
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2
In a medium bowl combine cocoa, coffee and boiling water and whisk until smooth.
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3
Whisk in vanilla.
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4
In another medium-size bowl combine 3/4 cup sugar, the flour and salt, and whisk to blend.
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5
In a large bowl beat the egg whites until frothy.
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6
Add the cream of tartar, and beat until soft peaks form when beater is raised.
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7
Gradually beat in the remaining 1 cup sugar, beating until very stiff peaks form when beater is raised slowly.
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8
Remove 1 heaping cup of egg whites and place it on top of the cocoa mixture.
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9
Dust flour mixture over remaining whites, 1/4 cup at a time, and fold in quickly but gently, using a large balloon wire whisk or slotted skimmer.
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10
It is not necessary to incorporate every speck until last addition.
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11
Whisk together the egg white and cocoa mixture, and fold into the batter until uniform.
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12
Pour into an ungreased, 10-inch, two-piece tube pan (the batter will come to within 3/4 inch of the top), run a small metal spatula or knife through the batter to prevent air pockets, and bake for 40 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed.
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13
(The center will rise above the pan while baking and sink slightly when done.
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14
The surface will have deep cracks like a souffle.)
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15
Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan, about 1 1/2 hours.
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16
Loosen the sides with a long metal spatula and remove the center core of the pan.
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17
Dislodge bottom and center core with a metal spatula or thin, sharp knife.
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18
(A wire cake tester works well around the core.
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19
To keep the sides attractive, press spatula against sides of the pan and avoid up-and-down motion.)
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20
Invert onto a serving plate.
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21
Wrap airtight.
