John Myers
Chocolate Pineapple Cake
The perfect chocolate pineapple cake recipe with a picture and simple step-by-step instructions.
- 1 Can Pineapple slices 340 gr.
- 1 packet Chocolate shavings dark
- 200 g Soft butter
- 150 g Sugar
- 1 packet Vanilla sugar
- 1 tablespoon Rum
- 4 Free range eggs
- 200 g Flour
- 0,5 packet Baking powder
- 3 teaspoon Unsweetened cocoa
- Apricot jam
- Sliced almonds
- Pour the pineapple into a colander and drain well.
- In a mixing bowl, stir the butter until smooth. Add sugar, vanilla sugar and rum and stir in. Gradually stir in the eggs at the highest level. Mix the flour with the baking powder and cocoa and stir in. Finally fold in the chocolate grater. Pour the dough into the prepared springform pan and smooth it out. Spread the pineapple slices on the dough, leaving something free at the edge. You can use the rest of the pineapple to fill in the gaps.
- Now place the cake in the oven preheated to 180 degrees upper and lower heat and bake for approx. 55 – 60 minutes. Then take it out of the oven, let it cool down in the tin for 20 minutes, remove the edge of the springform pan and let the cake cool down. Put the apricot jams through a sieve and bring to the boil. Brush the cake with it and sprinkle with the sliced almonds.
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