The classic Pineapple cake always brings the childhood flavors whenever it is made.But when it is combined with chocolate,the flavors are reinvented.Check out the reunion of the classic pineapple cake crust with soft and mushy chocolate topping topped with mini chocolate chips.
Here’s how to make it :
Recipe in words :
1 Pack Pineapple Cake Mix
150 ml Milk
1/2 Cup Butter
14 oz Sweetened Condensed Milk
1 Cup Semi Sweet Chocolate
2 Cups Heavy Whipping Cream
1/2 Cup Powdered Sugar
1/4 Cup + 2 Tbsp Cocoa
1/2 tsp Vanilla Extract
Mini Chocolate Chips
Red Food Color
Preheat oven to 350°F / 180°C.
Pour eggs,milk and butter in the pineapple cake mix and blend well.
Take 2 table spoon of the above batter in a separate bowl.Add 1 tablespoon of red food coloring and cocoa powder to it.Mix well.
Grease the baking dish with cooking oil and pour the initially prepared batter.Bake for 20-30 minutes at 180° C
Let the cake cool down.Poke holes in it with the help of straw.
Spread a mix of sweetened condensed milk and dark chocolate on the cake till it seeps down the poked holes.
Cool the cake for 30 minutes.
Meanwhile bake the red velvet cake mix for 20 minutes at 180° C
In a bowl ,mix whipping cream with cocoa powder,vanilla extract and powered sugar.Whip till stiff peaks are obtained.
Spread the topping over the cooled cake base evenly.
Sprinkle the crumbled red velvet brownie on top of the whipped topping.
Garnish with chocolate chips.
Refregerate it for 20 minutes.
Serve and enjoy 😀 😀