Paradise Cake with Pineapple and Cocoa. A delicious, simple, and quick-to-make cake: perfect to serve as an after-meal dessert.
The paradise cake with pineapple and cocoa is a perfect dessert for any occasion, from snacks to the end-of-meal dessert, and will win everyone over with its soft texture and creamy filling.
The preparation will require a few steps, but don’t worry it is simple to prepare. Moreover, the result will reward you for every effort.
But let’s see right away how to prepare the paradise cake with pineapple and cocoa.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 266.85 (Kcal)
- Carbohydrates 33.47 (g) of which sugars 19.40 (g)
- Proteins 6.57 (g)
- Fat 13.90 (g) of which saturated 4.81 (g)of which unsaturated 1.49 (g)
- Fibers 1.84 (g)
- Sodium 36.50 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs
- 90 g sugar
- 90 g all-purpose flour
- 6 g baking powder
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup cup heavy cream
- 1/2 cup cup mascarpone
- to taste pineapple, canned
- 1 egg
- 50 g sugar
- 50 g all-purpose flour
- 1 cup cup milk
- 1 lemon zest
- 1 lemon juice
- 1/4 cup cup chocolate chips
- to taste pineapple juice
Tools
- 1 Mixer
- 1 Spatula
- 1 Whisk
- 1 Small Pot
- 1 Mold
- 3 Bowls
How to Prepare Pineapple and Cocoa Cake
In a bowl, add the eggs and sugar. Mix with the electric mixer until you obtain a fluffy and frothy mixture.
Add the flour and baking powder. Mix well.
Add the cocoa and incorporate it with a spatula.
Pour the obtained mixture into a previously buttered and floured 8-inch mold and bake in a preheated static oven at 350°F. Let it cook for about 30 minutes. Be sure to check the cooking times with a toothpick test according to your oven.
For the filling, in a bowl, add the cream and mascarpone. Whip with the electric mixer. (Keep in the refrigerator until ready to use).
Prepare the cream. In a small pot, add the egg, sugar, flour, milk, lemon zest, and lemon juice. Mix with a whisk, being careful not to create lumps. Move to the stove and let the cream cook, stirring continuously until it thickens.
Let the cream cool, then combine it with the cream, stirring with a spatula with gentle movements from bottom to top.
Add and incorporate the chocolate chips as well.
Remove the cake from the oven, let it cool completely, then cut it in half. (Slightly carve out the base).
Moisten both the base and the inside of the top part of the cake with pineapple juice.
On the cake base, add the filling and level it. Add pieces of canned pineapple. Close the cake with the second layer.
Store in the refrigerator until ready to serve.
If you like, dust with powdered sugar before serving.
Storage
Store in the refrigerator in an airtight container for up to 3-4 days
FAQ (Questions and Answers)
Can I substitute the pineapple?
If you don’t like pineapple, you can substitute it with canned peaches, or another fruit of your choice, for example fresh strawberries if in season.
Can I substitute the mascarpone?
As an alternative to mascarpone, you can use spreadable cheese like Philadelphia for a lighter filling.
Can I substitute the chocolate chips?
You can omit the chocolate chips or substitute them with candied fruit.
