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How To make Pineapple Topped Cocoa Cake
3/4 c Baking Cocoa
1 c Boiling Water
2 1/2 c Sifted Unbleached Flour
1 ts Baking Soda
1 ts Salt
1/2 c Vegetable Shortening
2 c Sugar
2 lg Eggs, Separated
1 ts Vanilla Extract
1 c Cold Water
PINEAPPLE TOPPING:
1 tb Cornstarch
1/2 c Sugar
Pinch Of Salt 8 3/4 oz Crushed Pineapple,
Undrained (1 can) COCOA ICING:
2/3 c Sifted Confectioners' Sugar
4 ts Baking Cocoa
4 ts Milk
Combine the cocoa and 1 cup of boiling water in a bowl and cool completely. Sift the flour, baking soda and salt together and set aside. Cream the shortening together in a mixing bowl until light and fluffy, using an electric mixer set on medium speed. Add the egg yolks and beat well. Blend in the vanilla extract. Add the dry ingredients alterantely with 1 cup of cold water to the creamed mixture, beating well after each addition, using an electric mixer set at low speed. Blend in the cooled cocoa mixture. Using another bowl, beat the egg whites until stiff peaks form, using clean beaters, on an electric mixer set at high speed. Fold the egg whites into the chocolate mixture until no white streaks show. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Bake in a preheated 375 degree F. oven for 30 to 35 minutes or until the cake tests done. Cool the cake completely, in the pan on a wire rack. When cold, spread the cake with the Pineapple topping and drizzle with the cocoa Icing. PINEAPPLE TOPPING: Combine the cornstarch, sugar and salt in a 2-quart saucepan. Add the pineapple and juice. Cook over medium heat, stirring constantly, until the mixture boils. Remove from the heat and cool completely. COCOA ICING: Combine the confectioners' sugar, cocoa, and milk in a bowl and beat until smooth. From The Farm Journal's Complete Home Baking Book Copyright 1979
How To make Pineapple Topped Cocoa Cake's Videos
BEST PINEAPPLE CAKE IN DELHI NCR || MINISTRY OF CAKES PAHARGANJ OLD DELHI
Pineapple Upside Down Cake Recipe
This classic pineapple upside down cake has a layer of soft and fluffy cake and a layer of caramelized pineapple topping and maraschino cherries. This recipe is super easy and anyone can make it. This cake is perfect for holidays, parties, weekends and birthdays.
Printable recipe:
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Ingredients:
For the cake:
1/2 cup (115g) Butter, softened
3/4 cup (150g) White sugar
2 eggs
1/2 cup (120ml) Pineapple juice
1¾ cups (220g) Flour
1 teaspoon Baking powder
1/4 teaspoon Salt
1 teaspoon Vanilla extract
For the pineapple caramel layer:
1/2 cup (100g) Light brown sugar
1/4 cup (60g) Butter, melted
7-8 Pineapple slices in syrup, drained
Maraschino cherries (candied cherries)
Directions:
1. Preheat oven to 350F (175C). Grease a 9-inch (23cm) springform pan.
2. Make the caramel layer: In a small bowl stir melted butter and brown sugar. Transfer to the prepared pan and spread evenly. Arrange the pineapple slices over the caramel, and the cherries in the center of the rings and in between the rings. Set aside.
3. Make the cake: in a large bowl, cream butter and sugar. Add eggs, vanilla extract and beat until combined. Add pineapple juice (reserved from the can) and whisk until combined.
4. Sift in flour, baking powder and salt. Stir until incorporated.
5. Pour the batter over the pineapple layer and spread evenly.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Turn out onto serving platter. Allow to cool slightly before serving.
Equipment I used in this video:
Non-Stick Springform Pan:
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The BEST Pineapple Upside Down Cake
This delicious Pineapple Upside Down Cake is beyond easy to make from scratch, and it comes out of the pan fully decorated! You will be amazed when you remove the cake pan and see the caramelized layer of pineapple and maraschino cherries over the soft and fluffy cake.
RECIPE:
This cake is packed with sweet pineapple flavor, intensified by the caramelization of butter and brown sugar on the pineapple rings. The bright yellow and red layer also always brings a smile to my face as it’s so colorful and cheerful, making it a delightful treat!
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Eggless Pineapple Cake || Pineapple Cake topping with Chocolate Ganache || Pineapple Cake
It is a very delicious cake and its tastes also awesome. Here I have made this cake without using any egg, butter, curd. You can make this cake for any party or any occasion.
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#egglesspineapplecake
#pineapplecake
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Ingredients:
For eggless pineapple sponge cake:
7 inch round cake mould
1 + 1/2 cup all purpose flour/maida
1/4 cup milk powder
1 + 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup powdered sugar
1 cup milk
2 tbsp condensed milk
1/3 cup oil
1 tsp pineapple essence
1 tsp vinegar
For chocolate ganache:
50 gram white chocolate
2 tbsp whipping cream in normal temperature
1/8 tsp yellow food colour
For sugar syrup:
2 tsp sugar
1/4 cup water
For cream frosting:
1cup chilled whipped cream
2 tsp powdered sugar
1 tsp vanilla essence
3 tbsp pineapple crushed
For garnishing:
silver balls
canned cherries
[1 cup= 240 ml ]
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Pineapple cake: you’ve never had a cake so soft and delicious!
If you love pineapple and soft fluffy cakes, this is the dessert for you!
INGREDIENTS
3 eggs
150g sugar
vanilla extract
280g flour
1 packet of baking powder
120ml pineapple juice
a pinch of salt
DIRECTIONS
Beat the eggs with the salt, gradually add the sugar. Mix in the pineapple juice, sifted flour, baking powder and the pieces of sweetened canned pineapple. Pour the batter into a buttered cake pan and place the pineapple slices on top. Bake at 180°C for 40 minutes.
Caramel Apple Upside-Down Cake
Here is what you'll need!
Upside-Down Dulce De Leche Apple Cake
Serves 5-6
INGREDIENTS
1 ½ cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
2 eggs
⅓ cup oil
⅓ cup milk
1 teaspoon vanilla extract
2 tablespoons butter
1 cup dulce de leche
3 granny smith apples, peeled and thinly sliced
Vanilla ice cream
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.
In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.
Immediately pour the dulce de leche mixture into a round baking pan.
Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.
Pour the cake batter on top of the apples and spread the batter evenly on top.
Bake for 25 minutes, then cool until bottom is slightly warm.
Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.
Slice, serve with ice cream!
Pastel Invertido de Manzana y Dulce de Leche
Sirve 5-6
INGREDIENTES
1 ½ tazas de harina
⅓ taza de azúcar
1 cucharadita de polvo para hornear
2 huevos
⅓ taza de aceite
⅓ taza de leche
1 cucharadita de extracto de vainilla
2 cucharadas de mantequilla
1 taza de dulce de leche
3 manzanas verdes, peladas y cortadas en rebanadas delgadas
Helado de vainilla
PREPARACION
Precalentar el horno a 350°F / 180°C.
En un tazón grande mezclar la harina, azúcar, polvo para hornear, huevos, aceite, leche y vainilla hasta que sea una mezcla homogénea, reserve a un lado.
En una olla pequeña, derretir la mantequilla a fuego medio. Agregar el dulce de leche y mover hasta que la mezcla suelte un hervor.
Inmediatamente verter la mezcla de dulce de leche en un molde redondo para hornear.
Acomodar las rebanadas de manzanas en capas y en un patrón circular posicionando una un poco encima de la otra. Repita hasta que el fondo del molde esté completamente cubierto.
Vertir la mezcla de pastel encima de las manzanas y distribuir uniformemente.
Hornear por 25 minutos, luego dejar enfriar hasta que el fondo del molde esté tibio.
Colocar un plato amplio encima del molde e invertir rápidamente. Dar unas palmaditas al molde para que el pastel se desprenda facilmente. Remover el molde.
Rebanar, y servir con helado de vainilla!
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