Chocolate Cake with Pineapple

Ingredients

• 1 can pineapple chunks (ca. 560 g, drained weight 350 g)
• 250 g butter
• 250 g sugar
• 5 eggs
• 350 g flour
• 150 g ground walnuts
• 3 tbsp cocoa powder
• 1 packet baking powder
• 100 g chocolate pieces
• butter (for the pan)
• 150 g powdered sugar
• 2 tbsp lemon juice
• 100 g candied pineapple slices

Instructions

1. 1.

   Let the pineapple chunks drain over a sieve and catch the juice. Preheat the oven to 180°C (350°F) with upper and lower heat. Whisk the butter until pale and creamy, then gradually fold in the sugar and eggs one at a time. Mix the flour with walnuts, cocoa, baking powder and chocolate pieces, then add about 80 ml pineapple juice gradually into the butter mixture.

2. 2.

   Fill half of the batter into a greased loaf pan, spread the pineapple chunks on top, and cover with the remaining batter. Bake in the preheated oven for 50-60 minutes (do the toothpick test). For the glaze whisk powdered sugar with lemon juice until thick. Cut the candied pineapple into cubes.

3. 3.

   Remove the finished cake from the oven, let it cool briefly, carefully lift it out of the pan and set on a cooling rack to cool completely. Decorate with the glaze and sprinkle with pineapple cubes. Let the cake dry and serve in slices.