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chantilly cake

Local-Hawaiian Style Chantilly Cake

A rich chocolate cake frosted with Hawaii's signature sweet chantilly frosting, topped with crunchy macademia nuts.
Prep Time 35 mins
Cook Time 27 mins
Decoration Time 20 mins
Total Time 1 hr 22 mins
Course Dessert
Cuisine Hawaiian
Servings 8

Ingredients
  

Chocolate Chiffon Cake:

  • 7 eggs, separated
  • 1/2 cup cocoa powder
  • 3/4 cup boiled water
  • 1 3/4 cup cake flour
  • 1 3/4 cup sugar
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup canola/vegetable oil
  • 2 tsp vanilla extract
  • 1/4 tsp cream of tartar

Chanitilly Frosting:

  • 2 cup evaporated milk
  • 2 cup sugar
  • 6 egg yolks, beaten
  • 1 cup butter
  • 2 tsp vanilla extract
  • 4 tbsp evaporated milk
  • 2 tbsp cornstarch

Instructions
 

Chocolate Chiffon Cake:

  • Have all 7 eggs at room temperature. Separate the egg yolks from the whites and set aside.
  • Bring the water to a boil either by microwave or over heat. Combine it with cocoa powder and set aside to cool down.
  • In a large bowl combine the dry ingredients; sifted cake flour, sugar, baking soda, and salt.
  • In a separate bowl combine the 7 egg yolks, oil, and vanilla extract.
  • Add the egg yolk mixture and cocoa powder to the dry ingredients. Beat until well blended.
  • In a different mixing bowl, beat the 7 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.
  • Preheat the oven to 325°F. Grease two 9 inch cake pans. Evenly split the batter among the 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.
  • Let the cake cool down first, then gently remove the cake from the pan. Repeat the same procedure for the second layer.
  • Optional to cut the extra domed shape of the cake to get a nice flat top. Use a long serrated knife to cut.

Chantilly Frosting:

  • 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.
  • On the side, combine evaporated milk and cornstarch. Add it to the rest of the frosting and stir until the frosting thickens more.
  • Remove from heat and pour into a container to cool down. Cover and place in fridge to firm up, about 3 hours.

Cake Assembly:

  • If using a cake board, 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.
  • 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.
  • Cut into the cake, serve a slice and enjoy!
Keyword bake, baking, cake, evaporated milk, frost, frosting