Pineapple Chocolate Cake
Description
This Pineapple Chocolate Cake is a delightful fusion of deep, rich chocolate and bright tropical pineapple. The cake itself is incredibly moist, thanks to the addition of boiling water which intensifies the chocolate flavor and ensures a tender crumb. It is a show-stopping dessert that balances the indulgence of dark chocolate with the refreshing acidity of pineapple. Perfect for birthdays, holiday gatherings, or any special occasion where you want to impress guests with a homemade treat. The combination of textures and flavors makes it a memorable addition to your dessert repertoire.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round layer pans.
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Sift flour, baking powder, salt, and baking soda together three times to ensure lightness.
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In a large bowl, cream butter and sugar together until light and fluffy.
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Add one whole egg and two egg yolks, one at a time, beating well after each addition.
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Blend in the melted unsweetened chocolate until smooth.
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Add the sifted flour mixture alternately with the milk, beginning and ending with the flour. Beat after each addition until smooth.
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Stir in vanilla extract.
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Gradually stir in boiling water, beating quickly and thoroughly until the batter is smooth and slightly thin.
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Divide batter evenly between the prepared pans.
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Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
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Cool in pans for 10 minutes, then remove to wire racks to cool completely.
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Once cool, frost with Pineapple Fluff Frosting between layers and on top and sides.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1598.1kcal
- % Daily Value *
- Total Fat 64.4g100%
- Saturated Fat 27.6g138%
- Cholesterol 0.9mg1%
- Sodium 4086.8mg171%
- Total Carbohydrate 236.4g79%
- Dietary Fiber 11.0g44%
- Sugars 112.0g
- Protein 16.6g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Pineapple Fluff Frosting is not included in this ingredient list; please refer to a separate recipe for the frosting components (typically crushed pineapple, marshmallows, and butter).
Variation: For cupcakes, bake 1/3 of the batter in 15 greased medium cupcake pans at 350 degrees F for 25 minutes. Bake the remaining 2/3 in a greased 8x8x2 inch pan at 325 degrees F for approximately 40-45 minutes, or until done.
Tip: Ensure the chocolate is melted and slightly cooled before adding it to the butter mixture to prevent scrambling the eggs.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
