Chocolate Chiffon cake with chocolate fudge frosting and raspberry topping

Chocolate Chiffon Cake:

3 large eggs, separated
1 large egg white
200 grams granulated white sugar, divided into 130 gms and 70 grms
85 grams all purpose flour
40 grams unsweetened cocoa powder
1 1/4 teaspoons baking powder
1/8 teaspoon salt
120 ml safflower, canola, or corn oil
80 ml water
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1 pack of raspberries for decoration

Chocolate fudge Frosting:

2 cups of powedered sugar (put less if you want it less sweet
2/3 cup cocoa
1/2 cup butter
1 tsp vanilla
1/3 cup milk (but to add abit more to achieve desired consistency)

Make chiffon cake:

-Preheat oven at 180 C. Grease a 9″ cake pan
-Separate the eggs into 2 bowls, add one more egg white to the bowl with whites.
-Seive and whisk together the flour, sugar (130 grms), salt, baking powder, cocoa.
-Mix the oil, water and vanilla together in a cup.
-Beat the egg yolks at high speed for about 2 mins.
-Turn to low speed and gradually add the oil mixture in until well combined.
-Then add the flour mixture in gradually, until incorporated
-In the separate bowl, beat the egg whites till foamy, add the cream of tartar and beat for about a min.
-Add the remaining (70grms) sugar in gradually till you achieve soft peaks.
-Fold in the egg white mixture into the other mixture then pour the mixture in the cake pan and bake for about 45 mins.
-Check with skewer. Remove cake and invert it to let it cool completely.
Cut the cake into two equal layers horizontally and frost with fudge frosting.

Make Fudge Frosting:

-Add icing sugar and cocoa powder together.
-Add soften butter and vanilla extract into the icing sugar mixture and mix well.
-Add milk until you achieve desired consistency (should not be too watery so that it is easier to frost.)
-After frosting cake, refrigerate for about 4 hours. Add Raspberries topping as decoration.