Blue Pineapple Choco Cake Recipe

Name: Blue Pineapple Choco Cake
Prep time: 55 min
Cook time: 12 min
Total time: 67 min
Yield: 6
Cuisine: Korean
Ingredients: Meringue (65g egg white + 20g sugar); 52g Almond powder; 35g Powdered sugar; 12g Cake flour; 20g Coconut powder; 1/4ts Vanilla extract; Powdered sugar; 15cm choco sponge cake sheet (2 sheets); Whipped blue cream (320g whipping cream + 32g sugar + blue, white food coloring); Decorative whipped cream (70g whipping cream + 7g sugar); Sugar syrup; Pineapple

Cooking TreePublished: 2022-09-09 Updated: 2022-09-0701.2K views

In Cooking Tree, Blue Pineapple Choco Cake is on the menu, and we’ll show you how to make it from scratch.

I made blue chocolate whipped cream with sweet and sour pineapple!

Coconut powder was put in the middle of the chocolate cake sheet, and fragrant biscuits were added to give it a chewy feel.

Pineapple is also generously added to give it a refreshing bite, and it makes me feel good~*^^*

Icing it with blue whipped cream gives it a refreshing feeling that goes well with pineapple and it’s a different color~
I think the cake was more delicious because it had many different textures

~ Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Blue Pineapple Choco Cake

Pin Print

Rating: 5.0/5
( 47 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 12 Minutes 12 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Meringue (65g egg white + 20g sugar)

52g Almond powder

35g Powdered sugar

12g Cake flour

20g Coconut powder

1/4ts Vanilla extract

Powdered sugar

15cm choco sponge cake sheet (2 sheets)

Whipped blue cream (320g whipping cream + 32g sugar + blue, white food coloring)

Decorative whipped cream (70g whipping cream + 7g sugar)

Sugar syrup

Pineapple

Instructions

Sift almond powder, sugar powder, and soft flour into the meringue and mix, then add coconut powder and vanilla extract and mix.

Pan in an oven pan, sprinkle with powdered sugar twice, bake in an oven preheated to 180 degrees for 12 minutes, cool, and cut into a 15cm mold.

Place a chocolate sponge cake sheet on a rotating plate, sprinkle with sugar syrup, apply blue whipped cream, and put pineapple on top.

Apply cream on top of the pineapple, place a coconut sheet, then apply cream and put the pineapple.

Apply cream on top of the pineapple, place the chocolate sheet on top, and smooth the cream on the top and sides.

Decorate the bottom and top of the cake with whipped cream, and top with pineapple and coconut powder.

Did You Make This Recipe?
Tag us on Instagram at @Cooking Tree.