Cook techniques
Preparing the White Chocolate
Melt white chocolate gently using a double boiler to avoid burning, ensuring a smooth texture for your cake.
Baking the Cake Layers
Evenly divide the batter into prepared cake pans to ensure uniform baking and perfect layering.
Creating the Pineapple Filling
Cook pineapple with sugar and cornstarch until thickened, allowing it to cool before spreading between the cake layers.
Assembling the Cake
Layer the cooled cake with pineapple filling, using a crumb coat to trap any loose crumbs before final frosting.
Decorating the Cake
Use a palette knife to apply frosting smoothly and add decorative touches, such as grated chocolate or fresh pineapple slices.
FAQ
Can I use dark chocolate instead of white chocolate?
Yes, you can substitute dark chocolate, but it will alter the flavor profile of the cake.
How can I store the cake after baking?
Store the cake in an airtight container in the refrigerator for up to 3 days.
Can I use canned pineapple for the filling?
Yes, canned pineapple works well but make sure to drain it thoroughly before cooking.
What can I use as a substitute for corn starch?
You can use all-purpose flour as a thickening agent, but the texture may differ slightly.
Is it necessary to refrigerate the cake?
While not necessary, refrigeration helps the flavors meld and keeps the cake fresh longer.
