Espresso Chocolate Marble Chifon Cake

Espresso Chocolate Marble Chiffon Cake - Reduced Sugar
For the cake
7 large eggs (separate yolks from whites)
1 large egg white (add this to the other egg whites)
1 oz. (1/3 cup) unsweetened Dutch-process cocoa powder, sifted if lumpy
2 Tbs. brewed espresso
2 Tbs. instant espresso powder
9 oz. (2-1/4 cups) Whole Wheat Pastry flour or cake flour
1-1/2 cups Truvia brand cup-for-cup Stevia blend.
2 tsp. baking powder
1 tsp. table salt
2/3 cup sour cream or creme fraiche
2/3 cup neutral oil, such as canola or vegetable
1 tsp. pure vanilla extract
4 oz. dark chocolate (60% to 70% cacao), very finely chopped
For the chocolate glaze
4 oz. dark chocolate, chopped
1/4 cup heavy cream; more as needed
1 Tbs. coffee liqueur or brewed espresso

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