White Chocolate Mud Cake made extra delicious and moist by the addition of pineapple. A simple honey whipped cream completes the frosting.
Growing up in the tropics, pineapple flavored sweets were a prominent part of my childhood. I don’t think I had ever spotted canned pineapple back then. Fresh pineapple was the way to go and despite the work involved, prepping the pineapple never seemed daunting to anyone as much as it is to me today. My mum’s favorite thing to make was a fresh pineapple chutney with a generous squeeze of lime and two big dried red chillies. The blend of sweet, sour and spicy flavors would make my palate dance. Another flavoring agent was the pineapple essence. Pretty common and more popular than orange or strawberry. I would love to eat the tea cakes that were flavored with this essence and speckled with dried pineapple. I was a bit disappointed not to find the pineapple cake as popular in Australia when I came to live here.
Mud cakes however are pretty popular in Australia. Though I have never come across a white chocolate mud cake with pineapple before I made one, I could envision quite clearly how it would taste. Since mud cakes are rich and dense, I could foresee the pineapple totally blending with the texture and turning into a pineapple enriched fudge. Biting into the fudgy cake, you could taste tiny bits of crunchy pineapple. Mud cakes almost always have chocolate in them and here I’ve used white chocolate. It definitely adds to the sweetness of the cake but the primary flavor is pineapple.
Since the cake is quite rich, I chose a simple whipped cream frosting swirled with honey. With this recipe, I baked two cakes. Which means, I divided the batter between two cake pans. Then I served the first one with whipped cream while I dusted icing sugar on the other one to eat with tea. The cake on it’s own is not very sweet so I preferred the frosted one over the plain one, You could bake the cake in one pan as well but the baking time will increase. Or simply use half the recipe for the size and thickness of the cake you see in the picture. Mud cakes do take a long time to bake as they are cooked under low temperatures.
The cake keeps well for quite some time (about 4-5 days) even when stored outside the refrigerator. I find that it actually tastes better the next day. Frost the cake just before serving.
White Chocolate Mud Cake With Pineapple
Serves 8-10
350 g butter, chopped
150 g white chocolate, chopped
1 cup castor sugar
400 g can of crushed pineapple in syrup
1 teaspoons vanilla extract
3 eggs
2 cups plain flour, sifted
3/4 cup self-raising flour, sifted
1 cup heavy cream/whipping cream, whipped to stiff peaks.
1/4 cup honey (or more)
Preheat oven to 160 degrees C ( 140 degrees C for fan-forced) Grease two 19 cm round cake tins and line the base with baking paper..
Place butter, white chocolate, sugar and vanilla in a saucepan over low heat. Stir until smooth. Transfer to a large bowl. Leave aside for 15 minutes to cool.
Add the crushed pineapple and mix till blended. Add eggs one at a time and stir to combine. Add plain flour and self-raising flour. Stir to combine. Divide mixture equally between prepared pans. Bake for 50 minutes-1 hours or until a skewer inserted in the centre has moist crumbs clinging. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
Fold in the honey gently with the whipped cream. Once the cake has cooled completely, spread the honey-cream frosting over the cake. Slice and serve.
A white chocolate pineapple cake, oh wow. Impressive. I really need to make this, looks so impressive. The frosting is well chosen too. Yum.
You just reminded me of all the curries and chutneys mom made. I remember pineapple was not in season when I was preggers with my older one, I used to eat canned stuff with salt and chili powder like crazy. Love the fruit.
I think that’s a great idea to eat canned pineapple spiced up:-) Must try on my books. Thanks so much Ash.
What a creative flavor combination! Mud cakes sound great (particularly when there’s chocolate involved most of the time) and I want to try that whipped cream with honey running through it! Cakes that hold well for more than a day are a big favorite of mine.
Mine too Monica. That is if they last at all:-)
Julie is the white chocolate fan, while Alesah, dark! However, this needs to be sampled by our taste buds like right now!
Julie & Alesah
Gourmet Getaways xx
That is really interesting Julie and Alesa! i am a fan of both but most of all milk chocolate:-)
This is sweet fusion food at its best.
We have wonderful sweet pineapples over here and I’m so going to prepare this!
Glad you liked it Daniela:-) Hope you try it!
This looks so delightful… It is to die for!!! Sharing, sharing, and sharing it…
Awww…thank you so much for sharing and your sweet words:-)
Looks beautiful! I love pineapple, and white chocolate! Great combination for a cake. While I lived in Saudi we ate quite a bit of pineapple but London was different. Living in US now, and with my own kitchen, we get a lot more pineapple in, be it tinned or fresh. I always have some somewhere. Though you know, it really kills my stomach if I have it for breakfast 🙁 I think it’s the acidity or the enzymes. So I eat extra at dessert time 🙂
That’s something wonderful about pineapple. That it is versatile! Thanks Nazneen!
Awesome mud cake for sure..a cake I think I have yet to make. Looks so dense and right and moist. Pineapple is a great twist in here. Rall want to try that pineapple chutney too 🙂
I need to make the chutney too. I can’t remember when I last made it! The cake is delicious indeed…hope you try it:-)
Another great recipe Sonali…I like he idea of pineapple and white chocolate…sounds and looks delicious!
Hope you are enjoying your week 🙂
Thanks so much Juliana. I love the pairing of white chocolate with fruit:-)
Wow. That is definitely a mudcake! I adore soft, moist and almost ‘wet’ cakes so I am drooling at the sight of this one. Awesome idea to add the pineapple for a tropical twist, yum!
Stunning as always (you have one lucky family!) xxx