Tropical Chocolate Pineapple Cake With A Pineapple Cheesecake Cream Core

Chocolate and pineapple are 2 flavors you don't see together very often, and we have no idea why that is. The rich, sweet flavor of chocolate compliments the pineapple's tangy, tropical taste in ways you wouldn't believe! In honor of this underutilized duo, we've come up with a recipe for an incredibly rich chocolate cake, absolutely stuffed with pineapple cheesecake cream and fresh pineapples. But the best part isn't even this cake's taste! Adorable meringue domes and candied lime peels come together to look just like a mini pineapples sitting on top of the cake, making this dessert look just as amazing as it tastes! From its unique, delicious flavor right down to its gorgeous presentation, this chocolate cake with pineapple cheesecake cream is a tropical dream of a dessert. 

Yield: 1
Prep Time: 1 hour
Cooking Time: 1 hour
Inactive Time: 6 hours
Difficulty Level: Moderate

You'll Need:

For the meringue domes:

  • 4 egg whites
  • ⅓ cup water + 1¼ cups sugar for the simple syrup
  • yellow food coloring
  • 1 pinch of salt

For the candied lime peels:

  • 3 limes
  • 1¼ cups sugar
  • ¾ cup water
  • 1 pinch of salt

For the chocolate cake:

  • 5 eggs
  • 1¾ cups flour
  • ¼ cup cocoa powder
  • ¾ cup sugar
  • 1 pinch of salt
  • 2 tsp baking powder

For the pineapple cheesecake cream:

  • ½ of a pineapple, chopped & boiled
  • 2 cups cream cheese
  • 2 eggs
  • ¾ cup heavy cream, whipped
  • ⅓ cup sugar


  • 2 limes, halved
  • ½ of a pineapple, sliced
  • culinary torch
  • 3 tall glasses

Here's How:

1. Preheat the oven to 150°F. For the meringue domes, beat the egg whites together with a pinch of salt. To make the simple syrup, heat the water and sugar to 250°F in a saucepan and stir until the sugar dissolves completely. Slowly pour the simple syrup into the egg whites and stir everything together until the meringue cools down to room temperature. Stir in a few drops of yellow food coloring and transfer the meringue to a piping bag.

2. Thoroughly wash and cut 2 limes in half, then place 3 of the halves face down on a baking tray lined with parchment paper. Pipe small dots of the meringue onto the outside of the limes until they're completely covered. Transfer the baking tray to the oven and bake the meringue domes at 150°F for 6 hours.

3. For the candied lime peels, remove the skin from the 3 limes, slice them, heat them in a saucepan along with the sugar and water, and let the mixture simmer for 20 minutes. For the chocolate cake, preheat the oven to 325°F and grease a loaf pan. Separate the eggs and beat the egg whites along with a pinch of salt until stiff. In a separate bowl, beat the egg yolks along with the sugar until frothy. Stir together the cocoa powder, flour, and baking powder, then carefully fold the mixture into the egg yolk mixture. Pour the batter into the greased loaf pan, then insert 3 tall glasses directly into the batter. Transfer the loaf pan to the oven and bake the cake at 325°F for 45 minutes.

4. For the pineapple cheesecake cream, remove the skin from the pineapple and cut it in half. Chop half of the pineapple and cook it in boiling water for 1 minute. Transfer the cooked pineapple to a blender and puree it. Cut the remainder of the pineapple into semicircular slices and set them aside for later.

5. Separate the egg whites and egg yolks. Beat the egg yolks together with 2 tablespoons of sugar until frothy, then stir in the pineapple puree. Beat the egg whites together with a pinch of salt and 2 tablespoons of sugar until stiff. Whip the heavy cream along with 2 tablespoons of sugar until light and fluffy. Carefully fold the egg white mixture into the egg yolk mixture. Once combined, blend the egg mixture, whipped cream, and cream cheese in a blender until combined. Transfer the pineapple cheesecake cream to the refrigerator and chill until it's ready to be used.

6. Once the chocolate cake is done baking, take it out of the oven and remove the tall glasses, then take the chocolate cake out of the loaf pan. Fill each of the 3 holes in the chocolate cake with 2 slices of pineapple and pineapple cheesecake cream.

7. Remove the lime halves from under the meringue domes and fill the domes with pineapple cheesecake cream. Place the filled meringue domes on top of the cream-filled holes in the chocolate cake.

8. Skewer several of the candied lime peels with toothpicks and stick them into the top of meringue domes. Use a culinary torch to lightly toast the outside of the meringue domes.

This chocolate pineapple cake is a show-stopper of a dessert. Its creamy pineapple cheesecake core and adorable meringue pineapple decoration give this cake an amazing tropical flair that can't be beat!

Get the recipe for the Pineapple Meringue Cake featured in the bonus video.


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