Chocolate Pina Colada: The Ultimate Tropical Dessert Recipe

Chocolate Pina Colada: Prepare to be transported to a tropical paradise with a decadent twist! Imagine the creamy, refreshing taste of a classic Piña Colada, but elevated with the rich, irresistible allure of chocolate. This isn’t just a drink; it’s an experience, a vacation in a glass that will tantalize your taste buds and leave you craving more.

While the Piña Colada itself boasts a vibrant history rooted in the sunny shores of Puerto Rico, where it was declared the official drink in 1978, the addition of chocolate is a modern innovation, a playful reimagining of a beloved classic. It’s a fusion of cultures and flavors, blending the Caribbean’s carefree spirit with the universal appeal of chocolate indulgence.

People adore the Piña Colada for its perfect balance of sweet and tangy, the smooth texture of coconut cream mingling with the zesty pineapple. Now, imagine that delightful combination enhanced with the deep, satisfying flavor of chocolate. It’s a symphony of sensations – the coolness of the drink, the creaminess of the coconut, the tropical burst of pineapple, and the comforting richness of chocolate. This Chocolate Pina Colada is incredibly easy to make, requiring just a few simple ingredients and a blender. Whether you’re hosting a summer gathering, celebrating a special occasion, or simply treating yourself after a long day, this delightful concoction is guaranteed to impress and delight. I know you’ll love this recipe!

Ingredients:

• For the Chocolate Base:
• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup boiling water
• For the Pina Colada Filling:
• 8 ounces cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon rum extract (optional, but highly recommended!)
• ½ cup crushed pineapple, well-drained
• ½ cup shredded coconut, sweetened or unsweetened
• For the Chocolate Ganache Topping:
• 8 ounces semi-sweet chocolate, finely chopped
• ½ cup heavy cream
• 1 tablespoon unsalted butter
• Pinch of salt
• Optional Garnish:
• Toasted coconut flakes
• Maraschino cherries
• Pineapple wedges

Preparing the Chocolate Base:

1. Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This will prevent the cake from sticking and make it easy to remove later. I like to use baking spray with flour already in it for extra insurance!
2. Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure everything is well combined. This ensures even distribution of the leavening agents, which is crucial for a light and fluffy cake.
3. Wet Ingredients: In a separate bowl, combine the granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Beat with an electric mixer until well combined and smooth. The mixture should be light and creamy.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined. Be careful not to overmix, as this can lead to a tough cake.
5. Boiling Water: This is the secret ingredient! Carefully pour the boiling water into the batter and mix until smooth. The batter will be very thin, but don’t worry, that’s exactly how it should be. The hot water helps to bloom the cocoa powder and creates a super moist cake.
6. Bake: Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it, as baking times can vary depending on your oven.
7. Cool Completely: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. It’s important that the cake is completely cool before frosting, otherwise the frosting will melt.

Making the Pina Colada Filling:

1. Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Make sure your cream cheese and butter are truly softened, or you’ll end up with lumps in your frosting.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition. This prevents the powdered sugar from flying everywhere and ensures a smooth frosting.
3. Flavor Boost: Stir in the rum extract (if using), crushed pineapple, and shredded coconut. Mix until everything is evenly distributed. The rum extract adds a wonderful depth of flavor, but it’s optional if you prefer a non-alcoholic version.

Preparing the Chocolate Ganache Topping:

1. Chop the Chocolate: Finely chop the semi-sweet chocolate and place it in a heatproof bowl. The finer the chocolate is chopped, the faster and more evenly it will melt.
2. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil the cream.
3. Pour Over Chocolate: Pour the hot cream over the chopped chocolate and let it sit for 1 minute to allow the chocolate to melt.
4. Stir Until Smooth: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy. Add the butter and salt and stir until melted and incorporated. The butter adds richness and shine to the ganache, while the salt enhances the chocolate flavor.
5. Let it Thicken: Allow the ganache to cool slightly for about 10-15 minutes, or until it reaches a spreadable consistency. This will prevent it from running off the cake.

Assembling the Chocolate Pina Colada:

1. Frost the Cake: Once the chocolate cake is completely cool, spread the Pina Colada filling evenly over the top. Make sure to get all the way to the edges.
2. Pour the Ganache: Pour the slightly cooled chocolate ganache over the Pina Colada filling, spreading it evenly to cover the entire surface.
3. Garnish (Optional): If desired, garnish with toasted coconut flakes, maraschino cherries, and/or pineapple wedges. This adds a beautiful finishing touch and enhances the Pina Colada theme.
4. Chill: Refrigerate the cake for at least 30 minutes to allow the ganache to set. This will make it easier to slice and serve.
5. Serve and Enjoy: Slice the cake into squares and serve. This Chocolate Pina Colada is best enjoyed chilled. Get ready for a tropical explosion of flavor!

Conclusion:

This Chocolate Pina Colada is more than just a drink; it’s a tropical escape in a glass, a decadent treat that perfectly balances rich chocolate with the refreshing flavors of pineapple and coconut. I truly believe this recipe is a must-try for anyone looking to elevate their cocktail game or simply indulge in a little bit of paradise. The creamy texture, the delightful aroma, and the explosion of flavors will leave you wanting more. Why is it a must-try? Because it’s unexpectedly delicious! The combination of chocolate and tropical fruits might sound unusual, but trust me, it works wonders. The dark chocolate adds a depth and complexity that complements the sweetness of the pineapple and coconut cream beautifully. It’s a sophisticated twist on a classic, perfect for impressing guests or enjoying as a special treat for yourself. Plus, it’s incredibly easy to make, requiring minimal effort for maximum flavor payoff. You don’t need to be a professional bartender to whip up this delightful concoction. But the fun doesn’t stop there! This recipe is incredibly versatile. Feel free to experiment with different variations to suit your taste. For a lighter version, you can use light coconut milk or even coconut water. If you’re feeling adventurous, add a splash of spiced rum for an extra kick. For a non-alcoholic version, simply omit the rum and add a little extra pineapple juice. Here are a few serving suggestions to make your Chocolate Pina Colada experience even more special: * Garnish with flair: Top your drink with a generous dollop of whipped cream, a sprinkle of chocolate shavings, a pineapple wedge, or even a maraschino cherry. Presentation is key! * Make it a dessert: Serve your Chocolate Pina Colada in a chilled glass alongside a scoop of vanilla ice cream or a slice of coconut cake. It’s the perfect ending to any meal. * Get creative with the chocolate: Use different types of chocolate to experiment with the flavor profile. Milk chocolate will create a sweeter, creamier drink, while white chocolate will add a subtle sweetness and a beautiful visual contrast. * Frozen delight: For an even more refreshing treat, blend all the ingredients with a cup of ice until smooth and creamy. This is perfect for hot summer days. * Party pitcher: Multiply the recipe to make a large batch for your next party. Your guests will be raving about your unique and delicious cocktail. I’m confident that you’ll love this Chocolate Pina Colada as much as I do. It’s a guaranteed crowd-pleaser and a delightful way to treat yourself. So, go ahead, gather your ingredients, and get ready to embark on a tropical flavor adventure. I can’t wait to hear about your experience! Please, try this recipe and share your thoughts, variations, and photos in the comments below. Let me know what you think of the chocolate and tropical fruit combination. Did you add any special ingredients? What was your favorite garnish? Your feedback is invaluable, and I’m always eager to learn from your culinary creations. Happy mixing! Print