Chocolate pineapple cake

Ingredients

Chocolate Sponge Biscuit

170 grams (6 ounces) butter
80 grams (2.8 ounces) cocoa powder
140 grams (4.9 ounces) flour
0.5 teaspoons (2.5 grams) baking powder
pinch of salt
200 grams (7 ounces) sugar
3 large eggs
120 grams (4.2 ounces) sour cream

Vanilla Sponge Biscuit

4 large eggs
100 grams (3.5 ounces) sugar
100 grams (3.5 ounces) flour
1 tablespoon (8 grams) starch
25 grams (0.9 ounces) butter

Custard

500 grams (17.6 ounces) mascarpone
200 grams (7 ounces) heavy cream (at least 30% fat)
70 grams (2.5 ounces) powdered sugar

Soaking

strong coffee, to taste
canned pineapple syrup, to taste

Filling

canned pineapples, to taste
100 grams (3.5 ounces) chocolate (grated or chopped)

Equipment

Mixing Bowls
You'll need a few for whipping up different components. Choose larger sized bowls to avoid any spills.
Hand Mixer or Stand Mixer
Perfect for getting your butter and sugar fluffily whipped and your cream thickened.
Baking Tin (22-23 cm/8.6-9 inch)
The standard size for this recipe. Make sure it's well-greased or lined to ensure easy removal of your biscuits.
Spatula
Ideal for gently folding in delicate ingredients like butter and starch without deflating them.
Oven
Preheat well to 180°C (356°F) to ensure even baking.

Instructions

Step 1

Preheat your oven to 180°C (356°F). Grease and line a 22-23 cm (8.6 to 9 inch) cake pan.

Step 2

1. Chocolate Sponge Biscuit: Cream the butter and sugar together until light and fluffy. Make sure the butter is at room temperature for easier mixing. Add the eggs one at a time, beating well after each addition. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add half of the dry mixture to the butter-egg mixture, mixing on low speed. Then add the sour cream and mix well. Finally, add the remaining dry ingredients and mix until just combined. Pour the batter into the prepared cake pan and bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean. Do not overmix to keep the sponge tender.

Step 3

2. Vanilla Sponge Biscuit: In a large bowl, whip the eggs and sugar together until the mixture is pale and has tripled in volume. Use a hand mixer for quicker results. Sift the flour and starch together, then gently fold them into the egg mixture using a spatula. Pour in the melted butter and fold until combined. Pour the batter into the cake pan and bake for about 30 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Step 4

3. Custard: In a chilled mixing bowl, whisk together the mascarpone, heavy cream, and powdered sugar until thick and smooth. Make sure the cream is cold before whipping for the best results.

Step 5

4. Assembly: Once the cakes have cooled, cut each cake into two layers. Soak the chocolate cake layers with strong coffee and coat each layer with the custard. Sprinkle grated chocolate over the custard layer. For the vanilla sponge layers, soak with canned pineapple syrup and layer with custard and pineapple pieces. Alternate the cake layers starting with a chocolate layer, followed by a vanilla layer, and repeat.

Step 6

5. Finishing: Smear the sides of the cake with the remaining custard. Allow the cake to stabilize in the refrigerator for at least 5 hours before serving. Overnight refrigeration allows flavors to meld beautifully.

Servings

The magic of this cake doesn't end at its creation; serving it is an experience in itself. Picture this: Slices of this gorgeous tropical treat on a delicate, white porcelain plate, garnished with a sprinkle of cocoa powder and a few pineapple chunks on the side. Serve with a small drizzle of chocolate sauce for that extra hint of indulgence. Imagination can win you even more applause. Experiment by drizzling a bit of warm pineapple syrup over each slice before serving. The contrast of temperatures will wow your guests. How about trying a coffee-themed experience? Serve with an elegant cup of strong espresso, allowing the coffee in the cake's soak to truly sing. Relaxed, fuss-free settings also go perfectly with this cake. Pack a slice in picnic baskets, pair it with a fresh fruit salad, and enjoy it under the open sky. The tropical freshness is your passport to an instant vacation!

Variations

For a gluten-free version of this tropical treat, simply swap out the regular flour for a gluten-free blend. You might need to experiment a little, as some blends absorb more moisture than others, but the results are definitely worth it. The vegan version is a bit more of a challenge, but it's certainly doable. Replace the butter with a plant-based margarine, use a flaxseed meal and water mixture as an egg substitute (1 tablespoon flax meal + 3 tablespoons water per egg), and utilize coconut cream instead of dairy cream and mascarpone. The flavor will shift to a more coconutty profile, but retains the core deliciousness.

Faq

Why is my sponge cake not rising properly?
Make sure you whip the eggs and sugar until the mixture significantly increases in volume. Also, be gentle while folding in flour to avoid deflating the batter.
Can I use regular cream instead of heavy cream for the custard?
Using a lower fat cream may result in a runnier custard, so heavy cream is highly recommended for the best texture.
How can I prevent the cakes from sticking to the pan?
Properly greasing and flouring your baking tin, or using parchment paper, are essential steps to easily release your sponge cakes.
Can I make the cake layers in advance?
Yes, you can bake the sponge cakes up to two days ahead. Wrap them tightly in plastic wrap and keep them at room temperature.
How can I ensure my custard is thick and not runny?
Whip the cream and mascarpone mixture until stiff peaks form. Make sure to use cold ingredients and work in a cool environment.
What’s the best way to cut clean slices?
Use a sharp, serrated knife and wipe it clean between each cut. Chilling the cake for a bit before slicing can also help get cleaner cuts.