Chocolate Chiffon Cake:
1 c. egg whitesat room temperature
¼ tsp. Cream of Tartar
½ c. + 1 c. Sugar
6 T. unsweetened cocoa powder
½ c. boiling water
¼ c. melted butter
¼ c. Oil
1 tsp. vanilla
1 c. cake flour(lightly spooned into measuring cup, then leveled off)
¾ tsp. Baking Powder
¾ tsp. baking soda
¼ tsp. Sea Salt
1-2/3 c. Salted Butter
1-1/2 c. Evaporated Milk
1-1/2 c. Sugar
2 tsp. vanilla
2 Egg Yolks
2 T. cornstarch
¼ c. Water
2 T. Sugar
1 c. macadamia nutsfinely chopped , salted taste better, lightly toasted
Chantilly Cake is one of the absolute best cakes in the world. And it is only found in Hawaii.
The name Chantilly comes from the name of a castle in France, where French chef Vate created the now-famous chantilly whipped cream. Hawaii has created its own version with a creamier frosting using real butter and condensed milk. It’s spread over a rich and decadent chocolate chiffon cake, topped with chopped macadamia nuts and coconut strips.
How to Make Chocolate Chiffon Cake:
- Preheat the oven to 350 degrees. Line the bottom of a 9″x13″ metal pan with parchment paper.
- Trim the edges to fit the bottom.
- In a small bowl, blend the cocoa with boiling water until smooth. Set aside.
- Place the egg whites into the bowl of a stand mixer.
- Mix on medium speed.
- When they become a little frothy, add the cream of tartar. Continue on medium speed.
- Increase to high speed when the volume has doubled.
- Slowly add in the ½ cup sugar, while keeping the mixer on. Continue whipping until soft peaks that can hold their shape form (this should only take a minute or so).
- Place the whipped egg whites into a large mixing bowl, pushing them to one side of the bowl.
- Place the cocoa-water mixture into the stand mixer bowl (no need to wash the bowl first).
- Add butter, oil, eggs, and vanilla.
- In a separate mixing bowl, whisk together the flour, 1 cup sugar, baking powder, baking soda, and salt. Add to the cocoa mixture. Mix on medium low speed for 1 minute until blended, then increase to medium speed for 3 minutes.
- Pour the batter into the open side of the bowl with the whipped egg whites, so that the batter flows mostly to the bottom and below the egg whites.
- Fold the egg whites into the cake batter.
- Place a spatula down one side of the bowl to the bottom, push the chocolate batter from underneath to the other side of the bowl, then lift the spatula up the other side of the bowl and over the top, carrying some chocolate batter with it.
- Continue this pattern, repeating while turning the bowl ¼ turn at a time, and seeing the streaks of chocolate batter and egg whites slowly incorporate together.
- The final chiffon cake batter should be uniform in color, without any streaks of white (those make tough areas in the cake).
- If necessary, use the spatula to gently spread through the white streaks to help blend them into the chiffon cake batter.
- Whatever you do, do not stick the spatula into the bowl and stir vigorously in circles–that would deflate the air bubbles and give you a dense cake.
- Pour the batter into the prepared cake pan. Bake for 33-35 minutes, or until a toothpick inserted into the center comes out clean. Invert onto a cake rack and cool completely.
How to Make Chantilly Frosting:
- Melt the butter in a medium-sized saucepan over a medium-low heat.
- Remove from the heat and cool slightly.
- Whisk in the milk, sugar, and vanilla first, then the eggs and egg yolks one at a time.
- Cook on a medium heat to a low boil, whisking intermittently.
- Once it boils, let it bubble and cook for another 2 minutes, continuing to whisk intermittently.
- Remove from the heat and quickly sift cornstarch over the frosting while whisking it in.
- Whisk quickly and forcefully to prevent lumps from forming.
- Pour the frosting into a shallow dish such as a pyrex pie dish.
- Cool to room temperature.
- Cover and chill for about 3 hours, until it solidifies to a spreading consistency.
How to Make the Filling and Frosting and Top the Cake:
- Make the simple syrup in a small pot by adding the sugar to the water and bringing to a boil. Set aside.
- Loosen the cake edges from the sides of the pan with a butter knife.
- Place a cake platter over the top of the pan and flip everything over, unmolding the cake onto the platter.
- Peel off the parchment paper from the cake.
- Use a large serrated knife to split the cake into 2 layers. Insert a flexible cutting mat between the 2 layers to lift off the top layer. Invert this top layer onto another mat so that both layers are cut side up.
- Brush each layer with half of the simple syrup.
- Mix chilled frosting smooth with a rubber spatula.
- Place one third of the frosting onto the bottom cake layer.
- Use a small, metal angled spatula to spread the frosting evenly out to the edges.
- Place the top layer, cut side down, onto the frosted bottom layer.
- Working a small section at a time, place some frosting onto the cake top, then push it over the edge and quickly frost the side.
- Repeat until all the sides are covered. Frost the top last.
- Finally, sprinkle the macadamia nuts over the top.
- Cover and chill for at least 24 to 48 hours before serving. Keep refrigerated.