Hawaiian Chantilly Cake

How to Make Chocolate Chiffon Cake:

• Start by preheating the oven to 350° F/ 180° C.
• Prepare a metal baking pan of 9″x13″ (23 x 33 cm) and line it with parchment paper, trimming the edges.
• Make a mixture with the cocoa and hot water, stirring until dissolved and set aside.
• Next, in a stand mixer mixing bowl add the egg whites and turn the machine on medium speed.
• When they begin to foam up, add in the cream of tartar and continue whisking until the mixture has doubled in volume.
• Now turn the speed up a little and gradually incorporate 1/2 cup / 100g of sugar. Keep mixing for another minute until peaks form.
• Transfer the whipped egg whites to another bowl and place the cocoa and water mixture in the stand mixer bowl together with the butter, oil, eggs and vanilla.
• Separately, combine the flour with 1 cup/200g of sugar, baking soda, baking powder and salt and add into the cocoa mixture. Whisk on low speed for about a minute then turn it up to medium for 3 minutes to homogenize.
• Push the whipped egg whites to the side of the bowl and pour the cocoa batter in the empty space to avoid deflating the egg whites.
• Fold the egg whites into the batter with upward movements until well combined and evenly coloured. Avoid stirring in circles because that will cause the cake to be too dense instead of light and fluffy.
• Pour the batter in the cake pan and bake for about 30-35 minutes until a toothpick inserted in the center of the batter comes out clean.
• Remove from the oven, place on a cooling rack and let it cool completely.

How to Make Chantilly Frosting:

• To make the chantilly frosting we begin with melting the butter over medium-low heat in a saucepan.
• Take the saucepan off the stove and let the butter cool a little, then stir in the evaporated milk, sugar and vanilla. Once those are combined, one by one start adding in thee whole eggs and egg yolks.
• Bring the mixture to boil, and let it simmer for a couple of minutes, stirring often to avoid burning.
• Remove from the stove and sift the corn starch over the mixture and quickly mix it in to avoid lumps from forming.
• Transfer the frosting to a shallow dish and allow it to cool to room temperature.
• Cover the dish with a lid and place in the fridge for 2-3 hours hours until the frosting has thickened enough to spread over the cake.

How to Make the Filling and Frosting and Top the Cake:

• Prepare the syrup by adding the sugar and water to a saucepan and bringing to a boil, then set aside.
• Remove the cake from the baking pan and use a large serrated knife to slice through it horizontally in 2 even layers.
• Remove the top layer carefully as to not break it and place it upside down on a cutting board so that both layers are cut-side up.
• Brush both layers with simple syrup and add 1/3 of the frosting mixture on the bottom cake layer and spread it evenly with and angled spatula.
• Place the top layer, cut side down, onto the frosted bottom layer.
• Now add the chantilly frosting on the sides and spread it all over until the cake is fully covered. Finally frost the top and sprinkle with plenty of chopped macademia nuts.
• Chill for 1-2 days in the fridge before serving to set everything.

Enjoy!