Pineapple cake with chocolate cream

Name: Pineapple cake with chocolate cream - stefania P.
Ingredients: Base: 3 eggs; 2 tablespoons of oil; 5 tablespoons of sugar; 1 vanilla yogurt (100g); 6 tablespoons of flour; 1 baking powder; 1 vanilla essence. Cream: 250g mascarpone; 1 bar of caramel; flavored chocolate. Decoration: whipped cream.

Dessert - Pineapple cake with chocolate cream by stefania P. - Recipia

The first time I made this cake was when I needed a quick dessert with simple ingredients, but something a bit different from classic pound cakes or sponge cakes. I was drawn to the combination of pineapple and chocolate, especially since I often found canned pineapple in the pantry. The mascarpone cream with chocolate is easy to prepare and, because you don’t have to assemble complicated layers, it results in a light cake that is good to take to the table even after a few hours in the fridge. Quick Info Total time: about 1 hour (including a brief cooling in the fridge) Preparation time: 20 minutes Baking time: 20 minutes Number of servings: 12-16 pieces, depending on how you cut the cake Difficulty: easy Recipe type: quick dessert with a base, chocolate cream, and fruit Ingredients For the base: 3 eggs 5 tablespoons of sugar 2 tablespoons of oil 1 vanilla yogurt (100 g) 6 tablespoons of flour 1 baking powder 1 vanilla essence For the cream: 250 g mascarpone 1 bar of caramel-flavored chocolate 2 tablespoons of milk or liquid cream 2 tablespoons of powdered sugar (or fine granulated sugar) For soaking and decoration: 1 can of pineapple (pieces) whipped cream for decoration Preparation method 1. Prepare the base. Break the eggs into a large bowl. Add the sugar and beat for a few minutes with a whisk or mixer until well combined and slightly frothy. 2. Add the oil and yogurt, then mix again until well combined. Add the vanilla essence. 3. Mix the flour with the baking powder, then gradually incorporate them into the liquid mixture, stirring gently. Don’t overmix to avoid a dense base. 4. Pour everything into a baking tray lined with parchment paper. If you don’t have parchment, grease the tray with butter and sprinkle a little flour. I used a 20x30 cm tray, but a round one works too if you want it to look like a cake. 5. Place the tray in the preheated oven at 180 degrees and bake for about 20 minutes. The base should be lightly browned and pass the toothpick test. Remove the tray and let it cool. 6. Prepare the cream. Break the chocolate into pieces and place it in a small pot with the 2 tablespoons of milk or liquid cream. You can melt it over low heat directly on the stove, stirring constantly, or using a double boiler if you prefer. Once the chocolate is completely melted, set it aside for a few minutes to cool. 7. Beat the mascarpone with the powdered sugar (or fine granulated sugar) until it becomes a smooth cream without lumps. Add the melted chocolate, mix well, and place the cream in the fridge for 10-15 minutes to thicken slightly. 8. Remove the base from the tray, trim the edges if you want it to look nice, then cut everything into squares or rectangles, as preferred. 9. Soak each piece with the juice from the canned pineapple. Don’t overdo it with the liquid to avoid making the base too soft, but don’t skip this step either. 10. Place a tablespoon of cream on each piece, then top with well-drained pieces of pineapple. Finally, decorate with a dollop of whipped cream. 11. The cake should be chilled for a few hours if you have time. The cream sets better, and the flavor is more balanced. Why I make this recipe often This is the recipe I turn to when I want something quick that doesn’t require exotic ingredients or complicated procedures. The base is light, the cream is easy to make, and everything can be adapted to what you have in the fridge. The cake holds up well in the fridge, doesn’t dry out, and can be easily portioned for any occasion. Tips and variations Tips If using a round tray, don’t change the quantities. It will yield a base of suitable thickness. When soaking, use a brush or a small spoon. The juice from the canned fruit can be quite sweet, so don’t add too much. If you want the whipped cream to hold firm for decoration, use whipping cream, not spray. Substitutions Mascarpone can be replaced with cream cheese, but the texture will be slightly different. Caramel chocolate can be replaced with regular milk chocolate or even dark chocolate for a more intense flavor. You can use peaches from a can if you don’t have pineapple. Variations Add some chopped toasted nuts or hazelnuts on top of the cream for a contrast in texture. You can add a few drops of rum or coconut liqueur to the mascarpone cream for an aromatic accent. If you want it to be a cake-style dessert, don’t cut the base, leave it whole, and spread cream and fruit on top. Serving ideas The cake is served cold, ideally after a few hours in the fridge. It goes well with coffee or as a dessert for a family meal. It’s also great for dessert platters, cut into small cubes. Frequently asked questions 1. Can I use another fruit instead of pineapple? Yes, you can use canned peaches, apricots, or mango if you want something different. Choose canned fruits because the juice helps with soaking. 2. Can I make the base in advance by a day? Yes, the base can be made 1-2 days ahead. Cover it well to prevent drying out and assemble the cake on the day of serving. 3. If I don’t have mascarpone, what can I replace it with? You can use cream cheese or even heavy cream (well-drained), but the texture won’t be as smooth. You can still find a balance in flavor by adjusting the sugar amount. 4. Can I cut the cake directly in the tray? Yes, if you want to be quicker. I recommend using parchment paper so you can easily lift it out and it doesn’t stick. 5. Is the base dense or fluffy? The base is quite light; it’s not dry, but it’s not like a very airy sponge cake either. The yogurt and soaking help with the texture. Nutritional values (estimate) One serving (if you cut 16 pieces) has approximately 170-190 kcal. Fats: 8-10 g (from mascarpone, chocolate, and cream) Carbohydrates: 22-25 g (from the base, sugar, and fruit) Proteins: 3-4 g These are approximate values, depending on how much cream and pineapple you use. The cake has enough sugar and fat from the cream, so it’s a classic dessert type, not dietetic. Storage and reheating The cake keeps well in the fridge, covered, for up to 3 days. I don’t recommend freezing because the texture of the cream and base changes. It doesn’t require reheating; it’s served cold. If it sits too long, the base can become overly soggy from the syrup, so it’s best consumed within 2-3 days.

Pineapple cake with chocolate cream

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