Chantilly Cake Recipe
Chocolate Chiffon Cake, Light Coconut Butter Frosting (Does not come with ice cream)
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Ingredients
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Chocolate Chiffon Cake
Light Coconut Butter Frosting
Method
Chocolate Chiffon Cake
- 1
Prepare the Oven and Pans
Preheat your oven to 325°F (160°C). Grease and flour two 9-inch round cake pans, then set them aside.
- 2
Mix Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.
- 3
- 4
Combine Mixtures
Add the wet mixture to the dry ingredients and stir until just combined. Be careful not to overmix.
- 5
- 6
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, invert them onto wire racks to cool completely.
Light Coconut Butter Frosting
- 8
Make the Frosting
In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, coconut cream, vanilla extract, and salt, beating until smooth and fluffy.
- 9
Frost the Cake
Once the chocolate chiffon cakes are completely cool, place one layer on a serving plate. Spread a generous amount of the coconut butter frosting on top, then place the second layer on top and frost the top and sides of the entire cake.
- 10
Serve
Slice and serve the Chantilly Cake as a delightful dessert. Enjoy!
