"Pancho" Cake recipe // Chocolate cake with pineapples recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and can be healthier.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Sunflower seeds are less expensive and nut-free.

Preheat the oven to 180°C (356°F).

In a bowl, mix together the eggs, salt, sugar, all-purpose flour, cocoa powder, and baking powder until well combined.

Pour the batter into a greased cake pan and bake for 12-15 minutes or until a toothpick comes out clean.

Let the sponge cake cool completely.

In a bowl, mix 800 g of sour cream with 120 g of powdered sugar, 1 tsp of vanilla extract/sugar, and 2 tsp of lemon juice for assembly.

Once the cake is cool, cut it into pieces and soak them with the sour cream mixture.

Add the canned pineapple pieces to the soaked cake pieces.

In another bowl, mix 300 g of sour cream with 50 g of powdered sugar and 1 tsp of vanilla extract/sugar for coating.

Coat the assembled cake with the sour cream mixture and decorate with 20 g of chocolate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens