Chocolate chiffon cake
To decorate the side of the cake with praline (as pictured), spread just the side of the filled cake with buttercream. Hold the top and the bottom of the cake i
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Ingredients
- 1/2 cup (50g) cocoa powder
- 3/4 cup (180ml) boiling water
- 2 cups (300g) self-raising flour
- 1 1/2 cup (330g) caster (superfine) sugar
- 7 eggs, separated
- 1/2 cup (125ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (220g) caster (superfine) sugar
- 1/2 cup (50g) walnuts
- 60 grams (2 ounces) dark eating (semi-sweet) chocolate, chopped coarsely
- 190 grams (6 ounces) butter, softened
- 3 cups (480g) icing (confectioners') sugar
- 1/4 cup (25g) cocoa powder
- 1/4 cup (60ml) brandy
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