Pineapple chocolate floral cake | How to make Pineapple chocolate floral cake

How to make Pineapple chocolate floral cake

1. Sieve together wheat flour and baking powder. Make a smooth paste of warm milk and cocoa powder in separate bowl.
2. Whisk buttermilk, powdered sugar, oil, milk powder, milk into homogeneous mixture.
3. Preheat the oven at 180℃ for 10 mins.
4. Fold in the dry ingredients into wet ingredients, mix gently. Divide the batter into two parts.
5. For first part add the pineapple essence and if required milk to adjust the consistency (thin pouring batter).
6. For second part add the chocolate paste and if required add milk to adjust the batter consistency.
7. Take a greased baking tin, first add a spoon full of pineapple batter at the center. Don't disturb the tin. Allow the batter to spread by itself.
8. Now pour the chocolate batter at the center of pineapple batter, allow it to spread. Alternatively add both the batters until done. We get concentric circles.
9. Now take a toothpick, draw radial lines in opposite directions (first draw line starting from center to the wall of baking tin and next line starting from wall to center of the tin), such that the lines are equidistant from one another.
10. Bake without disturbing the pattern at 180℃ for 30 to 35 mins. Cool on wire rack and then serve.