Chocolate Chiffon Cake
Ingredients
- 1/2 cup (50g) cocoa powder
- 3/4 cup (180ml) boiling water
- 2 cups (330g) castor (superfine) sugar
- 7 vegan eggs
- 1/2 cup (125ml) vegetable oil
- Walnut praline
- 1 cup (220g) vegetable oil
- 1/2 cup (50g) walnuts
- 60g (2 ounces) dark eating, (semi-sweet non dairy chocolate, chopped coarsely
- BRANDIED BUTTERCREAM
- 190g (6 ounces) non dairy butter, softened
- 3 cups (480g) icing (confectioners’) sugar
- 1/4 cup (25g) cocoa powder
- 1/4 cup (60ml ) vegan brandy
Preparation
Preheat oven to 180°C/35°F. Grease a deep 22cm (9-inch) round cake pan: line base and side with baking paper
Blend cocoa with water in a small bowl; cool sift flour into a large bowl; add cocoa mixture, egg and oil and extract. Beat with an electric mixture and smooth and mixture is changed to a paler colour
Pour the mixture into pan
Bake cake for 1 hour. Stand in pan 5 minuets; turn, top-side up, onto a wire rack to cool
Make walnut praline, then brandied buttercream
Split cold cake into three layers; join layers with some of the buttercream. Spread frying pan; cook over heat, without stirring; until sugar is melted and golden brown. Add nuts; pour onto a greased oven tray. Cool. Blend or process praline with chocolate until an electric mixer until as white as possible; beat in sifted icing sugar and cocoa, then brandy
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 in your hands and roll the cake-like a wheel-in the praline. Place on a serving plate. Then spread the top with remaining buttercream. This cake is best made on the day of serving
To be honest with you I didn’t use any nuts nor did I use three layers, I’m allergic to all nuts, so I used natural clusters oats and replaced the vegetables oil with virgin olive oil, it’s also sweet enough so I choose not to add extra chocolate for decoration
