Dark chocolate and sichuan pepper cake with caramelised pineapple recipe

Dark chocolate and sichuan pepper cake with caramelised pineapple recipe
Incorporating unexpected savoury ingredients into baking, signature The Caker style.

Saye Wuo

Incorporating unanticipated savoury substances into baking, signature The Caker style.

I have formulated a sturdy appreciate for sichuan pepper not long ago and if you know anything at all about my recipe creation fashion you will know that I really like incorporating unexpected savoury substances into my cakes and desserts.

If you just can’t discover sichuan pepper oil you can use standard chilli oil, just make guaranteed it’s straight chili and oil simply because you really do not want garlic in your cake!

Dim chocolate and sichuan pepper cake with caramelised pineapple

Prep time: 30 minutes

Bake time: 40 minutes

Prepared in time: 1 hour 40 minutes

Serves: 12

Go through Much more:
* Recipe: The Caker’s pineapple and chocolate cake
* Recipe: Jordan Rondel’s vegan cherry and darkish chocolate cakes
* Recipe: Caramelised smoked white chocolate and lychee cake


For the cake:

200g darkish chocolate (70{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} cocoa solids)

200g butter, softened

1 tbsp sichuan pepper oil (or regular chilli oil)

1 tsp vanilla extract

4 free-range eggs

70g dark muscovado sugar

200g ground almonds

For the pineapple:

1 smaller pineapple, skin eradicated

175g dim muscovado sugar

100ml h2o

1 tbsp sichuan pepper oil (or typical chilli oil)

1 vanilla bean

For serving:

1 cup unsweetened Greek yoghurt


Preheat oven to 170C. Line a 22cm cake tin with baking paper.

  1. Melt the dim chocolate, butter, oil and vanilla alongside one another in a bowl above a double boiler until finally completely melted. Established aside to interesting.

  2. In the bowl of an electric mixer, incorporate the cooled chocolate combination with the eggs, sugar and ground almonds.

  3. Pour into the prepared tin and bake for 35-40 minutes. The cake is completely ready at the time springy to the contact and a knife inserted will come out cleanse.

  4. Enable the cake sit in its tin for 10 minutes before turning out onto a cooling rack.

  5. In the meantime prepare the pineapple. Take the de-skinned pineapple and slash it lengthwise into quarters preventing the fibrous main. Lower these 4 sectors into 1cm thick slices, and then into cubes.

  6. Up coming, scatter the sugar in the base of a significant fry pan in excess of medium-large heat, shaking the pan sometimes, until the sugar is melted and caramelised – this should choose about 5 minutes. Diligently insert 100ml water and swirl to merge with the sugar (somewhat than stirring). Next, add the sichuan / chilli oil and the full vanilla bean.

  7. Include the pineapple parts to the caramel. Turn them in excess of in the caramel right up until delicate and dark in color – this really should choose about 5 minutes. Transform off the heat, take away the vanilla bean and established apart to great.

  8. Clear away the seeds from the cooled vanilla bean and stir into the Greek yoghurt.

  9. Major the however somewhat heat cake, with the heat caramelised pineapple.

  10. Serve heat with the vanilla yoghurt.

Refrigerate in an airtight container in a amazing, dry put for up to 3 days.