Hawaiian Chantilly Layer Cheesecake Cake for #cheesecakeday

Hawaiian Chantilly Layer Cheesecake Cake for #cheesecakeday

8-inch springform pan; 7-layer cake

This creamy twist on a Hawaiian classic cake beats out any cheesecake I've ever tried! With a perfectly textured cheesecake sandwiched between layers of fluffy rich chocolate cake, tempered by a cool whipped chocolate cream & chantilly frosting, this cake only gets moister with time. Don't be daunted by the multiple steps--it only took me 4 hours from start to finish. An instant Wallflour Favorite!

Ingredients

    New York Style Cheesecake Layer
  • Adapted from Allrecipes
  • 3 (8 oz.) packages cream cheese, room temperature
  • 1 cup + 2 tablespoons white sugar
  • 1/2 cup + tablespoon milk or soy milk
  • 3 eggs, room temperature
  • 3/4 cup 0% Greek yogurt (I used plain Chobani; may also sub higher-fat yogurt or sour cream)
  • 2 teaspoons vanilla extract
  • 3 tablespoons all-purpose flour
  • Chocolate Chiffon Cake
  • Adapted from Taste of Home
  • 1/2 cup unsweetened cocoa powder
  • 3 tablespoons instant coffee granules (optional)
  • 3/4 cup boiling water
  • 1 cup + 6 tablespoons all-purpose flour
  • 1/4 cup cornstarch
  • 1 3/4 cup white sugar
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 7 eggs, separated, room temperature
  • 1/2 cup oil
  • 2 teaspoons vanhilla extract
  • Chantilly Frosting
  • Original recipe from Guava Rose
  • 3/4 cup + 2 tablespoons butter, melted
  • 3/4 cup evaporated milk
  • 3/4 cup white sugar
  • 1 teaspoons vanilla extract
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 1 tablespoon cornstarch
  • Whipped Chocolate Frosting:
  • 2 cups heavy whipping cream
  • 1/4 cup + 1 tablespoon unsweetened cocoa powder
  • 1/4 cup + 1 tablespoon white sugar
  • 1 tablespoon + 1 teaspoon vanilla extract
  • 1 cup sweetened coconut flakes

Instructions

    For the cheesecake:
  1. Preheat oven to 350 degrees. Lightly grease an 8-inch springform pan and set aside.
  2. In a large mixing bowl, cream together cream cheese and sugar until very light and fluffy, with no lumps remaining.
  3. Stir in milk.
  4. Add eggs one at a time, stirring in until just incorporated. DO NOT OVERBEAT.
  5. Stir in yogurt, vanilla, and flour until mixture is just combined and smooth.
  6. Pour batter into prepared pan and place the pan inside a larger one (to catch leaks). Bake in preheated oven for 55 minutes, then turn off oven and DO NOT OPEN THE OVEN DOOR. Allow cheesecake to sit inside oven for another hour before removing and placing in refrigerator; the gradual cooling will prevent your cheesecake from cracking. (If your cheesecake does crack, though, there's nothing to worry about: it'll be stuffed inside scrumptious layers anyway!)
  7. Allow to chill completely (at least 3 hours) before assembling cake.
  8. For the chocolate cake:
  9. Preheat oven to 325 degrees F. Lightly grease an 8-inch springform pan and set aside.
  10. In a medium bowl, stir cocoa powder and coffee granules into hot water until dissolved. Set aside and allow to cool completely.
  11. Using a colander, sift flour and cornstarch together into a large bowl. Mix in sugar, baking soda, and salt. Set aside.
  12. In a separate bowl, whisk together egg yolks, oil, and vanilla. Gently fold this mixture, along with the cooled cocoa mixture, into the dry ingredients until smooth.
  13. In another grease-free bowl, beat egg whites with a hand mixer until they form stiff peaks, about 3-4 minutes. Fold egg whites into batter.
  14. Pour 1/4 cake batter into prepared pan. Bake for 15 minutes, until toothpick inserted in center comes out clean. Allow cake to cool before removing to a cooling rack, then refill with another 1/4 batter and repeat until you have four prepared cake layers. (Alternatively, you may bake all your batter at once, but make sure you adjust baking time accordingly!)
  15. Wrap cooled cakes in cling wrap and place in freezer until ready to use.
  16. For chantilly frosting:
  17. Combine all ingredients except cornstarch in a medium saucepan over medium-low heat.
  18. Allow mixture to come to come to a slow boil, then continue stirring occasionally and boil mixture for 2 minutes before removing from heat.
  19. Quickly whisk in cornstarch, taking care to continue whisking until mixture is completely smooth. If lumps appear, strain your mixture through a sieve.
  20. Refrigerate for at least 2 hours before using.
  21. For whipped chocolate frosting:
  22. Place all ingredients in a food processor. Blend for about 15 seconds, until frosting stiffens and becomes just spreadable.
  23. For assembly:
  24. Spread coconut flakes on a baking sheet and bake in a preheated oven (at 250 degrees) for 10-15 minutes, stirring occasionally, until flakes become golden. Remove from oven and allow to cool as you assemble your cake.
  25. Remove all cake and cheesecake layers from refrigerator/freezer. You should have 4 chocolate cake layers and 3 cheesecake layers. (If you do not, use a serrated knife at this time to slice your cakes into the appropriate number of layers.)
  26. Place one chocolate cake layer onto a large serving plate. Carefully top with a cheesecake layer, then continue layering until you have seven alternating layers.
  27. Frost entire cake with whipped chocolate frosting using an offset spatula. If desired, frost a circle around the top of the cake to hold in the chantilly frosting, which may leak slightly.
  28. Gently spread chantilly frosting on top of frosted cake.
  29. Top with toasted coconut flakes.
  30. Store cake in fridge or slice immediately for instant creamy gratification! Happy cheesecake day!
http://www.wallflourgirl.com/2014/07/30/hawaiian-chantilly-layer-cheesecake-cake-cheesecakeday/
Hawaiian Chantilly Layer Cheesecake Cake 2--073014

 

July 30th: Cheesecake Day.

Otherwise known as the day on which my daily obsession becomes a justified necessity. Oh cheesecake, how do I love thee? Let me count the ways…

Hawaiian Chantilly Layer Cheesecake Cake gif

If you’ve been following Wallflour Girl for any time, you’ll know that I have been writing and philosophizing and waxing poetic about a bunch of abstract topics lately. So if you’re looking for really elegant expostulations on the state of the human race and our speckle of presence in the wide universe, you’ll want to read those posts I’ve cited.

Hawaiian Chantilly Layer Cheesecake Cake 5--073014

There is nothing abstract about this post.

It is 100% pure chocolatey creamy cheesecake frosted tangible goodness, thank you very much.

Hawaiian Chantilly Layer Cheesecake Cake 8--073014
Hawaiian Chantilly Layer Cheesecake Cake 10--073014

When I found out about the #cheesecakeday round-up these wonderful bloggers were doing on Facebook, I was thrilled, hungry, busy–and extremely nervous. It was Thursday, and I had exactly 6 days to develop, make, photograph, edit, and write about the perfect recipe. Six days. What’s a girl to do with six measly cheesecakey days, I ask you?

I hope you realize that question was a rhetorical one.

Make a damn good seven-layer fusion cheesecake…that’s what. This may be my favorite cheesecake, ever. Period.

Hawaiian Chantilly Layer Cheesecake Cake 13--073014

This cheesecake was born of an innocuous Friday night conversation over two plates of free Jewish diner cake. My friend and I had just watched Boyhood in theaters, so by the time we sat through 180 minutes of angst-laden adolescent and walked out at 10:30 PM, of course we had a big bad case of the HANGRAYS.

Luckily, our movie tickets got us free dessert with the purchase of a meal, so we ordered up a storm from the menu and promptly terrorized the bakery manager by raiding the huge desserts display outside the restaurant. This place has everything–red velvet cake, blackout cake, decker cake–but most of all, it had German chocolate cake, at which point I was all like “OH YEAH I LOVE THAT STUFF IT’S TOTALLY MY JAM Y’KNOW.”

Okay, so I had never tried German chocolate cake in my life. But it’s just one of those things you can’t imagine hating, ever, even if it kidnapped your pet turtle and gave you a massive wedgie. German chocolate cake is like a baby panda.

You don’t hate on something as epic and universally acclaimed as cake and baby pandas. You just don’t.

Hawaiian Chantilly Layer Cheesecake Cake 16--073014

As we chatted, my friend asked me if I had ever heard of a chantilly cake: he described it as a classic Hawaiian dessert that resembled German chocolate cake, with a custardy frosting and fluffy chocolate base but without the coconut. And of course, this sweet conversation got us talking about what I was planning to make for Cheesecake Day, which is how this epic layer cheesecake cake was born.

This is a creamy seven-layer cake with

four layers of insanely fluffy moist chocolate chiffon cake,

three layers of perfectly creamy, smooth New York style cheesecake,

a generous coating of cool, not-too-sweet chocolate whipped cream frosting,

a custardy smooth chantilly frosting, and

nicely toasted crunchy sweet coconut.

 

Hawaiian Chantilly Layer Cheesecake Cake 19--073014

This is, hands down, the best cheesecake layer cake I have ever made, and possibly in my top 5 desserts ever!

Sink your fork into absolute cheesecake indulgence today–or tomorrow, or the day after, or for all time eternal–and find out why we’re all SO excited to be celebrating Cheesecake Day over here today. Trust me, you NEED this recipe in your book!

Hawaiian Chantilly Layer Cheesecake Cake for #cheesecakeday

8-inch springform pan; 7-layer cake

This creamy twist on a Hawaiian classic cake beats out any cheesecake I've ever tried! With a perfectly textured cheesecake sandwiched between layers of fluffy rich chocolate cake, tempered by a cool whipped chocolate cream & chantilly frosting, this cake only gets moister with time. Don't be daunted by the multiple steps--it only took me 4 hours from start to finish. An instant Wallflour Favorite!

Ingredients

    New York Style Cheesecake Layer
  • Adapted from Allrecipes
  • 3 (8 oz.) packages cream cheese, room temperature
  • 1 cup + 2 tablespoons white sugar
  • 1/2 cup + tablespoon milk or soy milk
  • 3 eggs, room temperature
  • 3/4 cup 0% Greek yogurt (I used plain Chobani; may also sub higher-fat yogurt or sour cream)
  • 2 teaspoons vanilla extract
  • 3 tablespoons all-purpose flour
  • Chocolate Chiffon Cake
  • Adapted from Taste of Home
  • 1/2 cup unsweetened cocoa powder
  • 3 tablespoons instant coffee granules (optional)
  • 3/4 cup boiling water
  • 1 cup + 6 tablespoons all-purpose flour
  • 1/4 cup cornstarch
  • 1 3/4 cup white sugar
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 7 eggs, separated, room temperature
  • 1/2 cup oil
  • 2 teaspoons vanhilla extract
  • Chantilly Frosting
  • Original recipe from Guava Rose
  • 3/4 cup + 2 tablespoons butter, melted
  • 3/4 cup evaporated milk
  • 3/4 cup white sugar
  • 1 teaspoons vanilla extract
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 1 tablespoon cornstarch
  • Whipped Chocolate Frosting:
  • 2 cups heavy whipping cream
  • 1/4 cup + 1 tablespoon unsweetened cocoa powder
  • 1/4 cup + 1 tablespoon white sugar
  • 1 tablespoon + 1 teaspoon vanilla extract
  • 1 cup sweetened coconut flakes

Instructions

    For the cheesecake:
  1. Preheat oven to 350 degrees. Lightly grease an 8-inch springform pan and set aside.
  2. In a large mixing bowl, cream together cream cheese and sugar until very light and fluffy, with no lumps remaining.
  3. Stir in milk.
  4. Add eggs one at a time, stirring in until just incorporated. DO NOT OVERBEAT.
  5. Stir in yogurt, vanilla, and flour until mixture is just combined and smooth.
  6. Pour batter into prepared pan and place the pan inside a larger one (to catch leaks). Bake in preheated oven for 55 minutes, then turn off oven and DO NOT OPEN THE OVEN DOOR. Allow cheesecake to sit inside oven for another hour before removing and placing in refrigerator; the gradual cooling will prevent your cheesecake from cracking. (If your cheesecake does crack, though, there's nothing to worry about: it'll be stuffed inside scrumptious layers anyway!)
  7. Allow to chill completely (at least 3 hours) before assembling cake.
  8. For the chocolate cake:
  9. Preheat oven to 325 degrees F. Lightly grease an 8-inch springform pan and set aside.
  10. In a medium bowl, stir cocoa powder and coffee granules into hot water until dissolved. Set aside and allow to cool completely.
  11. Using a colander, sift flour and cornstarch together into a large bowl. Mix in sugar, baking soda, and salt. Set aside.
  12. In a separate bowl, whisk together egg yolks, oil, and vanilla. Gently fold this mixture, along with the cooled cocoa mixture, into the dry ingredients until smooth.
  13. In another grease-free bowl, beat egg whites with a hand mixer until they form stiff peaks, about 3-4 minutes. Fold egg whites into batter.
  14. Pour 1/4 cake batter into prepared pan. Bake for 15 minutes, until toothpick inserted in center comes out clean. Allow cake to cool before removing to a cooling rack, then refill with another 1/4 batter and repeat until you have four prepared cake layers. (Alternatively, you may bake all your batter at once, but make sure you adjust baking time accordingly!)
  15. Wrap cooled cakes in cling wrap and place in freezer until ready to use.
  16. For chantilly frosting:
  17. Combine all ingredients except cornstarch in a medium saucepan over medium-low heat.
  18. Allow mixture to come to come to a slow boil, then continue stirring occasionally and boil mixture for 2 minutes before removing from heat.
  19. Quickly whisk in cornstarch, taking care to continue whisking until mixture is completely smooth. If lumps appear, strain your mixture through a sieve.
  20. Refrigerate for at least 2 hours before using.
  21. For whipped chocolate frosting:
  22. Place all ingredients in a food processor. Blend for about 15 seconds, until frosting stiffens and becomes just spreadable.
  23. For assembly:
  24. Spread coconut flakes on a baking sheet and bake in a preheated oven (at 250 degrees) for 10-15 minutes, stirring occasionally, until flakes become golden. Remove from oven and allow to cool as you assemble your cake.
  25. Remove all cake and cheesecake layers from refrigerator/freezer. You should have 4 chocolate cake layers and 3 cheesecake layers. (If you do not, use a serrated knife at this time to slice your cakes into the appropriate number of layers.)
  26. Place one chocolate cake layer onto a large serving plate. Carefully top with a cheesecake layer, then continue layering until you have seven alternating layers.
  27. Frost entire cake with whipped chocolate frosting using an offset spatula. If desired, frost a circle around the top of the cake to hold in the chantilly frosting, which may leak slightly.
  28. Gently spread chantilly frosting on top of frosted cake.
  29. Top with toasted coconut flakes.
  30. Store cake in fridge or slice immediately for instant creamy gratification! Happy cheesecake day!
http://www.wallflourgirl.com/2014/07/30/hawaiian-chantilly-layer-cheesecake-cake-cheesecakeday/

Need your cheesecake kick on Cheesecake Day? Check out these awesome features from other #cheesecakeday bloggers!

Baked Cheesecakes:

60 Comments

Filed under Cakes & Cupcakes, Cheesecakes

60 Responses to Hawaiian Chantilly Layer Cheesecake Cake for #cheesecakeday

  1. Wow. now this is a Cheescake!!!! Such a creative, and tasty recipe.

  2. It’s hard to believe you made this impressive cake in such a short notice! It turned out amazing! Love the flavors!
    Thanks for joining us Ala

    • No, thank YOU for hosting this! By far the most fun event I’ve had the fun of joining in the bloggy world. Such awesome stuff happening with these lovely folks–thanks for having me!

  3. Oh my word. So many delicious flavors in one dessert!!!! I love it!

  4. Love a good cheesecake! And this one looks superb. Thanks.

  5. Oh my gosh oh my gosh OH MY GOSH. SEVEN LAYER CHEESECAKE. Is this my favorite post from you ever???? Awesome tribute to cheesecake day ;D

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  11. Deb

    A slice of this beauty would make my day! So much chocolate goodness in one scrumptious recipe!

  12. Liz

    What a masterpiece! Seriously, every layer sounds heavenly…and to have all in one? WOW! Glad to be celebrating Cheesecake Day with you, Ala :)

    • It’s SO awesome to celebrate anything with you, Liz–every day is a celebration! Thanks so much, I’m hopping over and trying to catch up on everyone’s awesome cheesecakes now, including yours!

  13. OH how I wish I were the one slicing into that beauty!!

  14. That is one intense recipe (all those layers!), but I have a feeling it is well worth the work. Looks amazing!

    • Oh, it’s SO worth it, Julie! If only I could send you a slice right now to assure you of it. But as it is, it’s awesome to be celebrating cheesecake day with ya–great to meet you!

  15. Ermagawd holy shiz gaaaaaaah – what IS this heavenly creation and why am I not eating it RIGHT NOW?! Ala, you’ve outdone yourself, girl. Everything you make is amazing and this just tops it all. 7 layers?! Chantilly icing?! German chocolate cake inspired?! Damn. I’m so glad you were able to join us because this is balls to the wall amazing. As an aside, I’ve been hearing so many incredible reviews of Boyhood. Did you like it? I really want to see it.

    • Were you in my neck of the woods?! Because I totally would have served up a slice of this glory (BTW YOURS IS NO SMALL FEAT EITHER, JUST SAYING). It was amazing, though, you’re totally on the nail with that one. Boyhood was pretty good! It was LONG. It felt a little choppy but of course, it was a super ambitious project! It was awesome to see the main character’s entire growth, I would recommend it!

  16. MY GOODNESSSSS!!! I want it all. Those layers!! Words are failing me.

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  18. I love the cake/cheesecake combination!! Amazing!!

  19. This is genius! I am obsessed with anything coconutty, anything cheesecakey… this is too good :)

  20. I can’t stop looking at this cake; I’m totally transfixed! Amazing.

  21. Epic isn’t the right word for this. I’m hardly short of words and all I can do here is drool. This has to be my favorite cheesecake of the bunch.

    • You are SO sweet, Angela–words fail ME. I must have drooled on my keyboard the whole 2 hours I was browsing through cheesecakes (still trying to get through all of them and leave comments!). Thanks so much–I love your blog name and can’t wait to see you over there! Happy weekend!

  22. now THIS is one serious cheesecake. YUM

    • Yes–the one thing in my life that I take seriously! Just kidding. I mean, not kidding. Never mind. I love this cheesecake as much as you do. It’s great to meet you, Heather! Seriously.

  23. OH GIRL.
    This cheesecake looks like heaven in cake form – those layers are killing me!!!! I’ve been trying to lick my laptop screen for hours yet I cannot seem to get a taste of this glorious creation GAAAH :’( It sounds ammmaaaaaziiiiiiinggggggg.

    • LOL I snorted at my work monitor when I read that description. Thank you and hi five for accomplishing that. I hope you screen hasn’t been damaged, because YUM. Happy Friday, Consuelo :)

  24. Oh my goodness, Ala! This is AMAZING. It’s blowing my mind in the best way possible — cheesecake and delicate chocolate cake together sound like such a magical combination. And toasted coconut is pretty much my favorite thing ever. You’re a genius.

    • Yay Cynthia! Dude, can I send you a giant box of toasted coconut and we can both wallow in it? (Okay never mind, that sounded better in my head…) But seriously, you’ve nailed it: if only I could ship some your way! Someday, we’ll find a way. Until then, have an awesome weekend!

  25. OK this is just genius!! I love it!! Cheesecake day was so fun and I was so happy to celebrate with you all!

  26. i was in heaven when i saw the first image and then you had to include that gif.. (i almost died of cheesecake cravings)! seriously delicious and so well captured!

  27. I love the GIF of you slicing the cake. Now if only that could somehow be magically transported through my screen…

  28. Wow, what an amazing flavour! That is a cheesecake worthy of Cheesecake Day!

  29. oh my gawd, Ala! you went all out with this Cheesecake cake.. which I am loving by the way. . it’s like two of my fave desserts in one. brilliant. and sorry I am so behind in commenting from cheesecake day. . just got back home and I still have like 68 to comment on! :)

    • Heh, it’s okay, I just got around to some more cheesecake posts today! And I’m SO glad you love it. They’re totally my favorite flavors as well. Good luck on catch up, and wish me good luck, too; we’ll do it together!

  30. Wow! I mean, WOW! That is gorgeous!

  31. HOLY!! Seriously sign me up for this one! And that GIF is awesome!

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