Pineapple chocolate cake

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 15
  • 100 g Dark chocolate
  • 250 g Butter or margarine
  • 1 pinch Salt
  • 175 g + 2 tablespoons sugar
  • 1 package Vanillin sugar
  • 4 Eggs (size M)
  • 300 g Flour
  • 2 TABLESPOONS Cocoa powder
  • 3 TSP Baking Powder
  • 150 g Fresh cream
  • 1 can(s) (850 ml) Pineapple Rings
  • 2 packages Cake glaze clear
  • 75 g dried cranberries
  • 50 g candied pineapple
  • 7-10 Tbsp juice of 1/2 lemon
  • 8-10 Tbsp Icing sugar
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Chopping chocolate. Cream the soft fat with the whisk of the hand mixer. Add salt, 175 g sugar and vanillin sugar. Stir in the eggs one after the other. Mix flour, cocoa and baking powder, sieve onto the fat cream. Stir in together with crème fraiche.

  2. 2

    Stir in chopped chocolate. Pour the dough into a greased, flour-spread box form (25 cm long, 1.5 litres capacity) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Leave to rest in the pan for 10 minutes. Turn out onto a cake rack and let it cool down. In the meantime, pour the pineapple into a sieve, collecting the juice. Cut the cake in half horizontally and put the base back into the tin. Spread pineapple rings on top. Mix the cake glaze with 2 tablespoons of sugar in a saucepan. Fill up the juice with water to 400 ml and gradually pour the powder into the glaze while stirring, stirring until smooth. Bring to the boil while stirring. Stir in cranberries, except 1 tablespoon for decoration.

  3. 3

    Cut the cake in half horizontally and put the base back into the tin. Spread pineapple rings on top. Mix the cake glaze with 2 tablespoons of sugar in a saucepan. Fill up the juice with water to 400 ml and gradually pour the powder into the glaze while stirring, stirring until smooth. Bring to the boil while stirring. Stir in cranberries, except 1 tablespoon for decoration. Spread the glaze evenly over the pineapple. Place the second half of the cake on the glaze and chill for about 1 hour. Finely chop the candied pineapple and remaining cranberries. Stir lemon juice with icing sugar until smooth. Turn the cake out of the tin. Spread the icing on the cake and spread the pineapple and cranberries on top

  4. 4

    Spread the glaze evenly over the pineapple. Place the second half of the cake on the glaze and chill for about 1 hour. Finely chop the candied pineapple and remaining cranberries. Stir lemon juice with icing sugar until smooth. Turn the cake out of the tin. Spread the icing on the cake and spread the pineapple and cranberries on top

Nutrition Facts

KCAL
430 kcal
CARBS
55 g
FATS
21 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesexoticCakeCake