Chocolate Pineapple Gateaux

Square Cake 

Round Cake 

Ingredients:

For the Cake:

* 1cup All Purpose Flour

* 3/4cup Light Brown Sugar (golden)

* 4 Eggs, separated 

* 4tbsp Unsalted Butter, melted

* 1tsp Baking Powder

* 1tsp Vanilla Extract 

* 1tsp Lemon Juice 

For the Pineapple Filling:

* 2cups Chopped Pineapple 

* 2tbsp Light Brown Sugar 

* 2-3tbsp Warm water

For the Chocolate Buttercream Icing:

* 1 + 1/2cups Unsalted Butter at room temperature (cold)

* 1cup Cocoa Powder

* 5cups Confectioners Sugar

* 1/2cup Milk 

* 2tsp Vanilla Extract 

* 1/2tsp Espresso Powder or Instant Coffee granules 

Directions:

1. Pre-heat oven to 365degrees. Grease 2 round cake pans with cooking spray. Line both pans with parchment paper at the bottom of each pan. 

2. Beat the egg whites with an electric whisk, until soft peaks form. Add in the sugar and continue beating until stiff peaks form. 

3. Add in the egg yolks and continue beating. 

4. In a separate bowl combine the flour and baking powder. Add the dry ingredients to the egg mixture, and fold it in with a spatula. 

5. Add in the lime juice and vanilla to the mixture, and mix well. 

6. Add in the melted butter last, mixing well to combine. Do not over mix. 

7. Divide the batter into the 2 cake pans. Bake at 365degrees for 18-22 minutes. Cakes will be done when inserted toothpick comes out clean. 

8. Once done, take the cakes out of the oven and leave to cool. Invert on to a wire rack to cool further, after about 10 minutes. 

9. To make the pineapple, combine the pineapple, the sugar and water in a pan, and heat on medium. Let the pineapple stew for a few minutes, the drain the pineapple, and set aside. Save the juice for later as well. 

10. To make the chocolate buttercream icing, beat the butter until creamy, using a stand mixer (with whisk attachment)or an electric hand mixer. Add the sifted cocoa powder and continue beating  on low. 

11. Add in the sugar (1 cup at a time), and the milk in alternate additions, until fully combined. 

12. Combine the espresso powder and the vanilla extract. Pour the mixture into the buttercream mixture, and whisk on high for a few minutes until the buttercream has reached desired consistency. If the buttercream feels too dry add in a tablespoon of milk, or if it feels too wet, add in a tablespoon of confectioners sugar and mix. The buttercream mixture can be left in the refrigerator until ready to use ( in air tight container, if leaving longer than an hour). 

12. To put the chocolate pineapple gateaux together, place one of the cakes on the cake stand you will be using. Pour a few tablespoons of the juice you set aside over the cake. Do not over soak it or you will find the juice collecting around the sponge cake. Add the buttercream icing to the top and side of the cake and spread evenly. Add 1/2 of the stewed pineapple on top of the buttercream icing.

 

13. Then add the next layer of cake, and add some juice. Cover the cake with the buttercream icing fully and using a bench scraper smoothen out the icing.

14. Transfer some icing into a piping bag and pipe a design of your choice onto the top and sides of your cake. Top the cake with the remaining pineapple chunks (left for the topping). Chill the cake for an hour or more prior to serving. 

Enjoy!! 

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If you liked this recipe, here are more you may like:

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** The Kit Kat Cake 

** The Chocolate Peanut Butter Fudge Cake 

** Coconut Cream Cake

** The Island Paradise Cake