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Chocolate Pina Colada: The Ultimate Tropical Dessert Recipe

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Decadent chocolate cake with creamy pina colada filling and rich chocolate ganache. A tropical twist on a classic dessert!

Ingredients

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  • 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
  • 8 ounces cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon rum extract (optional)
  • ½ cup crushed pineapple, well-drained
  • ½ cup shredded coconut, sweetened or unsweetened
  • 8 ounces semi-sweet chocolate, finely chopped
  • ½ cup heavy cream
  • 1 tablespoon unsalted butter
  • Pinch of salt
  • Toasted coconut flakes
  • Maraschino cherries
  • Pineapple wedges

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. 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.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined.
  5. Carefully pour the boiling water into the batter and mix until smooth.
  6. 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.
  7. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  8. In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
  9. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  10. Stir in the rum extract (if using), crushed pineapple, and shredded coconut. Mix until everything is evenly distributed.
  11. Finely chop the semi-sweet chocolate and place it in a heatproof bowl.
  12. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil the cream.
  13. Pour the hot cream over the chopped chocolate and let it sit for 1 minute to allow the chocolate to melt.
  14. 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.
  15. Allow the ganache to cool slightly for about 10-15 minutes, or until it reaches a spreadable consistency.
  16. Once the chocolate cake is completely cool, spread the Pina Colada filling evenly over the top.
  17. Pour the slightly cooled chocolate ganache over the Pina Colada filling, spreading it evenly to cover the entire surface.
  18. If desired, garnish with toasted coconut flakes, maraschino cherries, and/or pineapple wedges.
  19. Refrigerate the cake for at least 30 minutes to allow the ganache to set.
  20. Slice the cake into squares and serve.

Notes

  • Make sure the cream cheese and butter for the filling are fully softened for a smooth frosting.
  • Be careful not to overmix the cake batter.
  • The boiling water in the cake batter is essential for a moist cake.
  • Draining the crushed pineapple well prevents a soggy filling.
  • Let the ganache cool slightly before pouring it over the cake to prevent it from running off.
  • Chilling the cake before serving allows the ganache to set and makes slicing easier.
  • Rum extract is optional in the filling for a non-alcoholic version.

Find it online: https://mmmflavors.com/chocolate-pina-colada/