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To make chocolate cake:
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Preheat oven to 325F (160C).
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In large bowl, sift together cake flour, cocoa, instant espresso, 1 1/4 cups sugar, baking powder and salt.
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Stir dry ingredients well until well mixed.
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In small bowl, beat egg yolks.
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Pour egg yolks, vegetable oil, milk and vanilla into dry ingredients.
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Stir and mix until smooth and incorporated.
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Stir in cacao nibs.
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In bowl of stand mixer, beat egg whites and cream of tartar until foamy.
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With mixer running, slowly rain in remaining 1/4 cup sugar.
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Keep beating the whites until stiff peaks form.
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Fold beaten whites into rest of batter:
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Gently spoon 13 of beaten egg whites into large bowl with batter.
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Slowly fold whites into batter with spatula until well combined.
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Gently fold another 13 o beaten whites into batter.
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Do not deflate egg whites.
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Gently fold in remaining third of whites.
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Gently transfer batter with rubber spatula into 10-inch ungreased angel food cake pan.
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Bake until cake is puffed (it should rise over the top of the pan by 2 to 3 inches, but will deflate a little as it cools), lightly browned on top, and a wooden stick inserted comes out clean, 65 to 75 minutes.
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Invert pan over wine or soda bottle.
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Set pan in a draft free place and let cool completely, about 2 hours.
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Loosen sides with thin knife and tap it gently to remove the cake.
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Drizzle warm glaze over top of cake as needed.
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To make chocolate glaze:
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In medium saucepan, add butter, cream, water, vanilla, corn syrup and salt, and stir well.
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Bring to good simmer over high heat.
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Remove from heat.
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Stir in the chocolate until melted and smooth.
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This makes about 2 1/2 cups glaze, which will thicken as it cools.
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Just before glazing, rewarm slightly to thin, or stir in a little extra cream to reach desired consistency.
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It can be covered and refrigerated, for up to 1 week.
