Chocolate Pineapple Cake
A spin on the chocolate cake by adding pineapple. What a delight this does to elevate chocolate cake to a whole new level.
| Category: | Sweets Cakes & Pies |
Ingredients
Cake
| 2 cups Frankie's gluten-free all-purpose flour blend |
| 1 1/2 cups white sugar |
| 2/3 cups cocoa |
| 1/2 tsp baking soda |
| 1/2 tsp baking powder |
| 1/2 tsp Kosher salt |
| 1 tsp vanilla |
| 3/4 cup light salad oil (like canola or sunflower) |
| 1 1/3 cups water |
| 2 lg eggs |
| 1 1/2 cups pineapple |
Icing
| 250 g cream cheese, softened |
| 1/2 cup butter, softened |
| 1/4 cup pineapple juice |
| 4 cups powdered sugar/cofectioners sugar |
Chocolate Pineapple Cake Directions
Pre-heat your oven to 350°F or 175°C
Grease, flour and line two 9inch (23cm) cake pans and set aside.
In a stand mixer combine together all dry ingredients and mix. Next add all wet ingredients (except for the pineapple) and mix until combined. Scrape down the sides of the bowl. Now beat the mixture on high for 60 seconds to whip lots of air into the mixture.
Fold in pineapple and evenly distribute between the two cake pans. Bake for approximately 20 minutes or until a skewer comes out clean when inserted.
Let cakes cool completely before making icing.
Icing.
In a stand mixer (or using an electric mixer), beat the cream cheese and butter and scrape down the walls a few times to ensure complete mixing of the butter and cream cheese, next add in the pineapple juice and mix in slowly, gradually increasing the speed to blend it together. Scrape down the walls once again and add half of the confectioners sugar mixing on low speed. Repeat the process with the remaining confectioners sugar. Beat everything on high.
Remove the parchment paper from the cakes when you remove them from their pans and level one of the cakes. Place on a tray or plate and drop some icing on top of the cake. Smooth out the icing with an off-set spatula and taking the icing to within 1/2 inches (1cm) from the edge. Place the next cake on top of the iced cake and pour more icing on top of the cake to cover the entire cake and to run down the sides a little bit. Smooth out with an off-set spatula.
Your cake should setup for a few hours in the fridge before cutting into it.
I use Frankie's gluten-free all-purpose flour blend for this recipe because I know that it works so well and I can use it in almost any recipe out there, regardless if the recipe is gluten-free or not. If you'd like to make this recipe just like I did, you can order some at: glutenfreefrankies.com or through Amazon, just search for Frankie's flour.
