Hawaiian Chocolate Chantilly Cake (Print Version)
# Ingredients:
→ Chocolate Chiffon Cake
01 -
7 eggs, separated
02 -
1/2 cup cocoa powder
03 -
3/4 cup boiled water
04 -
1 3/4 cup cake flour
05 -
1 3/4 cup sugar
06 -
1 1/2 tsp baking soda
07 -
1 tsp salt
08 -
1/2 cup canola/vegetable oil
09 -
2 tsp vanilla extract
10 -
1/4 tsp cream of tartar
→ Chantilly Frosting
11 -
2 cup evaporated milk
12 -
2 cup sugar
13 -
6 egg yolks, beaten
14 -
1 cup butter
15 -
2 tsp vanilla extract
16 -
4 tbsp evaporated milk
17 -
2 tbsp cornstarch
# Instructions:
01 -
Have all seven eggs at room temperature. Separate the egg yolk from the whites and set aside.
02 -
Bring the water to a boil either by microwave or over heat. Combine it with cocoa powder and set aside to cool down.
03 -
In a large bowl combine the dry ingredients; sifted cake flour, sugar, baking soda, and salt.
04 -
In a separate bowl combine the egg yolks, oil, and vanilla extract. Add that mixture and cocoa powder to the dry ingredients. Beat until well blended.
05 -
In a different mixing bowl, beat the egg whites and cream of tartar on high speed until it starts to form stiff peaks. Gently fold the egg whites into the chocolate mixture.
06 -
Preheat the oven to 325°F. Evenly split the batter into two 9 inch cake pans. Cut through the batter with a butter knife to remove any air pockets. Bake on the lowest rack for 25-27 minutes or until a toothpick is pierced and comes out clean.
07 -
Let the cake cool down first, then gently remove the cake from the pan. Repeat the same procedure for the second layer. Optionally cut the extra domed shape of the cake to get a nice flat top using a long serrated knife.
08 -
Combine the butter, evaporated milk, sugar, egg yolks, and vanilla extract in a pot over low heat. Continuously stir until it begins to thicken slightly, try not to heat the mixture too fast or it will scramble the egg yolks.
09 -
On the side, combine evaporated milk and cornstarch. Add it to the rest of the frosting and stir until the frosting thickens more.
10 -
Remove from heat and pour into a container to cool down. Cover and place in fridge to firm up, about 3 hours.
11 -
Place a small smidge of frosting on the bottom of a cake board. Center one cake layer on the board. Scoop a generous amount of frosting right on the middle. Spread the frosting out by working your way to the edges. Leave about a quarter of an inch from the edge.
12 -
Add on the last cake layer and cover the entire cake with frosting. If the cake has a lot of crumbs in the frosting, put the cake back into the fridge for 30 minutes to firm up the frosting then reapply another layer of frosting. Sprinkle on some chopped macadamia nuts. Put it back into the fridge and let it chill for about an hour to firm up the frosting again.
# Notes:
01 -
This cake is a Hawaiian local favorite, known for its signature chantilly frosting
02 -
The cake can be made a day ahead and stored in the refrigerator
03 -
Allow cake to sit at room temperature for 15-20 minutes before serving