Chocolate cake

Recipe: Caker’s pineapple and chocolate cake

Pieces of grown pineapple in the form of a cake.  Need we say more?

Emma Bassil

Pieces of grown pineapple in the form of a cake. Need we say more?

Growing up in New Zealand means we all have a little love affair with the combination of pineapple and dark chocolate (pineapple chunks).

The brown sugar in this recipe adds a dimension of sophistication that transforms a childhood favorite into a chic and timeless dessert.

Pineapple and chocolate cake

For 12 people

Preparation time: 2 hours

Cooking time: 40 minutes

Preparation time: 3 hours 40 minutes

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* Recipe: Afghan Cake from Jordan Rondel


For the pineapple chips

½ pineapple, skin and “eyes” removed and cut into crosswise slices

For the cake

200g softened butter

200g soft brown or light muscovado sugar

1 teaspoon vanilla extract

4 free-range eggs

150g ground almonds

100 g all-purpose white or spelled flour

100g dark chocolate chips

½ pineapple, skin and “eyes” removed and cut into 1 cm cubes

For the ganache

¾ cup cream

190 g dark chocolate buttons (70% cocoa)


  1. First, prepare the pineapple chips for the filling. Preheat the oven to 90°C using convection, then cut the prepared pineapple into 2 mm slices widthwise. Dry the slices between paper towels. Arrange them on cooling racks in single layers. Place racks on baking sheets and bake for two hours. Once dried, set aside.

  2. To make the cake, heat the oven to 170°C and line a 22 cm mold with baking paper.

  3. In the bowl of a stand mixer, cream the butter, sugar and vanilla until pale, light and fluffy. Add the eggs, one at a time, beating between each addition. Add ground almonds and flour and mix until just combined. Next, stir in the chocolate chips and pineapple cubes.

  4. Pour the batter into the mold and spread it on the sides.

  5. Bake for 40 minutes or until golden, springy to the touch and a knife comes out clean. Let the cake cool for 10 minutes before unmolding it onto a cooling rack.

  6. Make the ganache. Gently heat the cream in a saucepan until small bubbles start to appear on the surface. Remove from the heat and add the chocolate. Stir until melted. The ganache should be thick, smooth and shiny. Refrigerate for 15 minutes to allow it to set.

  7. Once the cake has completely cooled, cover it with ganache. Cut the pineapple chips into small triangles and decorate the cake as you wish.

Serve at room temperature. Refrigerate in an airtight container for up to 3 days.

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