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Pineapple chocolate cake on a cake board.
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Pineapple Chocolate Cake

This pineapple chocolate cake is a layered moist vanilla cake. It is filled with pineapple filling and whipped chocolate ganache. It topped with vanilla buttercream, chocolate drip, sprinkles and Edible Arrangements chocolate covered pineapples.
Prep Time1 hour 30 minutes
Cook Time18 minutes
Total Time1 hour 48 minutes
Servings: 14 slices
Calories: 1005kcal

Ingredients

Vanilla Cake

  • 3 ¼ cups Cake flour
  • 1 tablespoon Baking powder
  • 1 teaspoon Salt
  • 1 cup Unsalted butter room temperature
  • 1 ¾ cups White granulated sugar
  • 1 tablespoon Pure vanilla extract
  • ½ cup Sour cream room temperature
  • 5 Egg whites room temperature
  • 1 Large egg room temperature
  • 1 cup Buttermilk room temperature

Pineapple Filling

  • 20 oz Crushed pineapple (canned)
  • cup White granulated sugar
  • 2 tablespoon Cornstarch

Whipped Chocolate Ganache

  • 1 cup Semi-sweet chocolate chips
  • ¾ cup Heavy cream

Vanilla Whipped Buttercream

  • 3 cups Unsalted butter slightly cold
  • 9 cups Powdered sugar sifted
  • 1 tablespoon Pure vanilla extract
  • Pinch of salt
  • 6 tablespoon Heavy cream

Chocolate Drip

Instructions

Vanilla Cake

  • Preheat oven to 350°F. Spray three 8 inch cake pans with non-stick baking spray. Line the bottoms with 8 inch parchment circles. Spray again with baking non-stick spray. Set aside
  • In a large bowl, sift the cake flour, baking powder, and salt. Set aside.
  • Using a mixer, beat the butter and sugar together on medium. Beat for 3 minute so the butter is light and fluffy, Add in sour cream and vanilla. Mix until combined. Add in egg whites and egg one at a time. Scrape the bowl and mix until combined.
  • Add in ⅓ of the dry ingredients and half of the buttermilk. Mix until almost combined and add in another ⅓ of dry ingredients and rest of buttermilk. Mix again. Then, add in the rest of the dry ingredients. Scrape the bowl and mix again for 20 seconds.
  • Pour batter evenly through the three cake pans by using a kitchen scale. Bake for 16-20 minutes The cake is done baking when a toothpick inserted comes out clean.
  • Let cakes sit in the pans for 10 minutes, then transfer to a cooling rack. Allow cakes to cool completely before decorating.

Pineapple Filling

  • Make this 1 day before decorating. In a saucepan over medium heat, mix the crushed pineapples, sugar, and cornstarch. Heat until simmering. Make sure to stir to avoid burning the bottom. Heat for 5-10 minutes until the pineapple is smooth and shiny.
  • Pour pineapple into a Tupperware and place cling wrap right over pineapple to avoid a film forming. Let it cool completely. Then, store in the fridge and allow it to completely chill before using.

Whipped Chocolate Ganache

  • In a small bowl, pour the chocolate chips. In a sauce pan over medium-low heat, heat the heavy cream. Heat until hot and steaming. Pour hot cream over the chocolate chips.
  • Let it sit for 1 minute and 30 seconds. Then, use a rubber spatula and stir until smooth.
  • Let it sit at room temperature for 2 hours. Stirring every 20 minutes. 2 hours in it will look like pudding. Or place in freezer and mix every 10 minutes. Only keep in freezer until it thickens and looks like pudding.
  • Use a mixer with a whisk attachment ( I used a hand mixer) beat the chocolate on high for less than 1 minute. Beat until it lightens in color and thickens like a frosting. It doesn't take very long.

Vanilla Whipped Buttercream

  • Pull butter out to the counter. Let it sit for 30 minutes for the butter to be slightly cold. In a large mixing bowl, sift the powdered sugar. Set aside.
  • Using a mixer, beat the butter for 2 minutes on medium-high. Beat until light and fluffy. Add in powdered sugar. Add in very slowly on low to avoid a large mess. Then, add in heavy cream, salt, and vanilla. Mix on low until mixed together
  • Turn to high and beat for 4 minutes. Scrape the bowl and beat again for 1 minute. Take off mixer. Use a wooden spoon to beat the air bubbles out.

Chocolate Drip

  • Start this only right before you need it. Pour chocolate chips in a small bowl. Heat heavy cream in a sauce pan over medium-low heat. Heat cream until hot and steaming. Pour hot cream over chocolate chips.
  • Let it sit for 1 minute and 30 seconds. Then, stir until smooth and glossy. Save ¼ of chocolate to drip on the cake. Pour in a squeeze bottle or piping bag.

Assembly

  • Place 1st layer bottom side down. Spread a small amount of frosting on the cake. Pipe a border around the edge of the cake. Do this twice. This creates a barrier so the filling doesn't escape.
  • Spread half of the whipped chocolate ganache on the cake. Pour ½ cup to ¾ cup of pineapple filling on top of the chocolate. Spread until smooth and even.
  • Repeat with the second layer.
  • Place last layer bottom side up. Place cake in freezer for 10 minutes to set the filling. Take cake out and apply a thin layer of frosting for the crumb coat. Freeze cake for 15 minutes.
  • Frost the rest of the cake. Pour the chocolate drip. Start by drizzling it down the sides with the squeeze bottle or piping bag. Pour the rest of the chocolate on top of the cake. Use an offset icing spatula to spread icing to the edge of the cake. It will go a little bit down the sides of the cake. Spread the rest of the chocolate on the cake until smooth.
  • Freeze cake for 10 minutes to set the chocolate. Pipe any decoration on top of the cake. Top with sprinkles.

Notes

Flour- Make sure cake flour is spooned and leveled or use a kitchen scale. Compacted flour can result in a dry cake.
High altitude baking- Add 3 extra tablespoon of flour.
Pull all dairy ingredients out 2 hours before making.
Whipped chocolate ganache- Make this only before you decorate the cake.

Nutrition

Calories: 1005kcal | Carbohydrates: 153g | Protein: 8g | Fat: 77g | Saturated Fat: 48g | Cholesterol: 191mg | Sodium: 322mg | Potassium: 267mg | Fiber: 3g | Sugar: 45g | Vitamin A: 2182IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 2mg