Fresh Fruit Chocolate Cake

Overview

This cake changes the original single taste of chocolate by adding the sour and sweet taste of fruit.

Cut the pineapple into 1cm cubes.
Add 20 grams of butter and 10 grams of caster sugar and cook over low heat until the butter melts. Then add diced pineapple and raisins. Change to medium-low heat and cook until the pineapple becomes soft. Let cool and set aside.
After 65 grams of butter has been softened at room temperature, add powdered sugar and almond powder respectively, and mix slightly with a spatula.
Use a whisk to beat evenly, then add the whole egg liquid in batches and stir evenly using a quick method.
Add whipping cream.
After beating again, sift in the mixture of flour, baking soda and cocoa powder.
Stir slightly with a spatula and add half of the diced pineapple grapes.
Then mix in irregular directions until it becomes a batter.
Scrape the batter into the paper mold about 8 minutes full, smooth the surface, and then spread the remaining pineapple and grape dices evenly on the surface of the batter.
Preheat the oven and bake at 180 degrees for about 25-30 minutes.
Suitable for both hot and cold.
Finished product pictures
Finished product pictures