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Chantilly-Cake-Recipe

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Chantilly Cake

Another classic dessert that is unique to Hawaii, well somewhat. The chantilly cake is very similar to the German Chocolate Cake but without the coconut and my version uses macadamia nuts instead of pecans... I believe the version at Liliha Bakery uses macadamia nuts as well....
Posted By: Leilani
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 3 hours
Course Dessert
Cuisine Hawaiian, Local
Calories 8854 kcal

Ingredients
  

Chocolate Cake:

  • 3 Eggs separated
  • 1 1/2 Cups Sugar
  • 1 2/3 Cups Sifted cake flour
  • 3/4 teaspoon Baking soda
  • 3/4 teaspoon Salt
  • 1 oz square unsweetened chocolate melted
  • 1/3 Cup Vegetable oil
  • 1 Cup Milk

Cream Filling:

  • 1/4 Cups Sugar
  • 4 teaspoons Cornstarch
  • 1/4 teaspoon salt
  • 1 large egg slightly beaten
  • 1 cup milk
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract

Chantilly Frosting:

  • 13 oz can evaporated milk
  • 11/2 C sugar
  • 3/4 C butter
  • 4 large Egg yolks
  • 11/2 tsp Vanilla extract
  • 1/4 Cup Island Princess Macadamia nuts (chopped)

Instructions
 

Cake:

  • Preheat oven to 350 degrees. Grease two 9x9 cake pans.
  • Beat egg whites until frothy. Gradually beat in 1/2 cup sugar until soft peaks form. Sift remaining 1 cup sugar with cake flour, baking soda and salt. Add chocolate, oil and 1/2 cup milk. Beat one minute on medium speed. Add egg yolks and remaining 1/2 cup milk. Beat one minute until smooth.
  • With rubber spatula, gently but thoroughly fold in egg white mixture. Pour into prepared cake pans. Bake for 30-35 minutes.
  • Cool in pans on racks for 30 minutes. Remove from pans and use a sharp knife to split cake layers through the middle into four rounds.

Filling:

  • Combine sugar, cornstarch, and salt. Add egg, blend well. Stir in milk slowly.
  • Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Add butter and vanilla. Chill for 30 minutes.
  • Spread a third of the mixture between each layer.

Frosting:

  • Combine evaporated milk, sugar, butter, egg yolks and vanilla. Cook stirring constantly, over medium heat for 12 minutes, until mixture thickens. (Make sure that it's thick, or it will slide right off your cake!)
  • Add vanilla extract. Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency. Frost cake and sprinkle with chopped macadamia nuts. Chill for 2 hours.

Nutrition

Calories: 8854kcalCarbohydrates: 1692gProtein: 112gFat: 207gSaturated Fat: 67gPolyunsaturated Fat: 52gMonounsaturated Fat: 70gTrans Fat: 1gCholesterol: 1619mgSodium: 4242mgPotassium: 3065mgFiber: 13gSugar: 1524gVitamin A: 3986IUVitamin B1: 1mgVitamin B5: 11mgVitamin C: 7mgCalcium: 2085mgIron: 15mg
Keyword chantilly cake, Hawaiian chantilly cake, Liliha Bakery cake, German chocolate cake, macadamia nuts cake, Hawaiian desserts, chocolate cake, homemade chantilly cake
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