Chocolate Chiffon Cake - cooking recipe

Ingredients

1/2 cup unsweetened cocoa powder
2 1/4 cups self-raising flour
1 1/2 cups sugar
7 large eggs, separated
1/2 cup vegetable oil
1 tsp vanilla extract
None None FOR THE WALNUT PRALINE
1 cup granulated sugar
1/2 cup walnuts
2 oz semi-sweet chocolate, coarsely chopped
12 tbsp (1 1/2 sticks) butter, softened
None None FOR THE BRANDIED BUTTERCREAM
3 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup brandy

Preparation

Preheat the oven to 350\u00b0F. Grease a deep 9-inch round cake pan; line bottom and side with parchment paper.
Blend cocoa with the 3/4 cup boiling water in a small bowl; cool. Sift flour and sugar into a large bowl. Add cocoa mixture, egg yolks, oil and vanilla extract. Beat with an electric mixer until smooth and paler in color.
Beat egg whites in a large bowl with an electric mixer until soft peaks form. Fold into cocoa mixture, in four batches. Pour mixture into prepared pan.
Bake cake about 1 hour. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
For the walnut praline, place sugar in a medium heavy-bottomed skillet. Cook on medium heat, without stirring, until sugar is melted and golden brown. Add nuts; pour onto a greased baking pan. Cool. Blend or process praline with chocolate until finely chopped.
For the brandied buttercream, beat butter in a large bowl with electric mixer until light and fluffy. Beat in sifted powdered sugar and cocoa powder, then brandy. Beat in additional powdered sugar as needed.
Split cold cake into three layers. Spread bottom layer with some of the buttercream. Repeat layering, placing top cake layer on top. Spread top and sides of cake evenly with remaining buttercream. Decorate with walnut praline. Serve immediately.