Name: Pineapple, ginger and chocolate birthday cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: En
Ingredients: 175 g unsalted butter, at room temperature; 275 g soft light brown sugar; 3 eggs; 250 g self raising flour; 25 g cocoa powder; 1 teaspoon ground ginger; 50 g milk chocolate chips; 150 g Greek yoghurt; 425 g tin of pineapple rings; 300 ml double cream; 2 teaspoons caster sugar (optional depending on the sweetness of the pineapple)

Ingredients

For the cake:

175 g unsalted butter, at room temperature
275 g soft light brown sugar
3 eggs
250 g self raising flour
25 g cocoa powder
1 teaspoon ground ginger
50 g milk chocolate chips
150 g Greek yoghurt

For the filling:

425 g tin of pineapple rings
300 ml double cream
2 teaspoons caster sugar (optional depending on the sweetness of the pineapple)

Preparation

Preparation20 min

Cook time45 min

Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4. Line a 20cm springform round tin with baking paper.
Beat together the butter and brown sugar until soft, creamy and well combined. The mixture won't turn fluffy as it would if you were using caster sugar.
Beat in the eggs one at a time; add a little of the flour if the mixture starts to curdle. Fold in the flour, cocoa and ginger. Fold in the chocolate chips. Fold in the yoghurt.
Spoon the batter into the prepared tin and level the surface. Bake for 45-50 minutes or until a skewer inserted into the cake comes out clean.
Leave to cool in the tin until you can safely handle, then remove the tin and leave the cake to cool completely on a wire rack.
You can make the cake a day in advance of serving and store it overnight in an airtight tin.
Now make the filling: drain the tin of pineapple and reserve some for decorations. Chop the pineapple into small pieces. Whip the cream and sugar lightly you want it of medium firmness so it doesn't collapse when you add the juicy pineapple.
Fold the chopped pineapple into the cream and refrigerate for 10 minutes so it firms up a little.
Cut the cake in half horizontally and place the bottom half on the serving plate.
Spread virtually all of the pineapple cream over the sponge then place the top half of the sponge onto the cream.
Avoid pressing down too hard. Use the reserved pineapple cream to place the reserved pineapple ring on top for decoration. Dust the cake with sifted icing sugar, if desired.
Bask in the glory of the wonderful thing you have made.