Pineapple Mini Cakes with Mascarpone Cream


Have I ever mentioned that I love desserts that sound complicated, but are easy to prepare? This one is most certainly one of them. Welcome to Pineapple Mini Cakes with Mascarpone Cream, so delicious, yet fairly easy to whip up.


The dough is based on my favorite chocolate cake, whipped up within five minutes. You really just throw all ingredients into one bowl and stir it. Literally five minutes. The mascarpone cream has a nice cappuccino flavor and then of course the pineapple flower on the top makes this dessert stand out. The only downside is that the pineapple flowers take a while to dry, but that’s the only thing you will have to wait for.

Other than that, it really is much simpler than it looks, believe me. So how about impressing somebody with these mini cakes?



Pineapple Mini Cakes with Mascarpone Cream

Serves: About 8 mini cakes
Cooking Time: 40min preparation + 2 ½ hrs of baking


  • Pineapple Flowers
  • 1 fresh pineapple

  • Chocolate Batter
  • 300 grams of all-purpose flour
  • 200 grams of regular sugar
  • 25 grams of unsweetened cocoa
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 2 eggs
  • 275 grams of buttermilk (milk also works fine stirred with a teaspoon of vinegar)
  • 150 grams of oil (canola or sunflower)
  • 1 teaspoon of vanilla extract, see here how to make your own

  • Mascarpone Cream
  • 250 grams of mascarpone
  • 200 grams/milliliters of heavy cream
  • 4 tablespoons of instant cappuccino powder



For the pineapple flower decoration skin pineapple tickly. Cut lengthwise into one third and two thirds.


Slice the one third into paper-thin slices. Place slices on a baking sheet lined with parchment paper and bake at 100 degrees Celsius for one hour. Turn slices and bake for another hour. Once done, squeeze each slice into a muffin tin and let cool completely.


Cut cubes from the remainder of the pineapple. Set aside.


For the chocolate batter pour all ingredients into a large bowl and mix with mixer until evenly brown. Batter will be thin.


Preheat oven to 170 degrees Celsius with circulating air and line two baking sheets with parchment paper (feel free to reuse the ones from the pineapple flowers) and pour batter thinly on both. Bake for about 20min. Inserted toothpick should come out clean, bake longer if need be.


Take out the oven once done and immediately cut mini cakes (about 8cm in diameter) while still warm. If cakes are very thick, cut lengthwise. Set aside.


For the cream whip heavy cream and fold in mascarpone and instant cappuccino powder. Set aside.


To assemble mini cakes take one chocolate circle and spread cream, place another chocolate circle on top. Spread cream on top and place pineapple cubes on top of the cream. Again place a third circle on top and spread some more cream. Place one pineapple flower in the center.


The pineapple flowers can be made a few days in advance and keep nicely in an airtight container. The leftover chocolate dough can be easily be used to make cake pops. If you don’t like cappuccino flavor, you can simply omit the powder and replace it with sugar or other sweeteners.

AnanastörtchenYou may also like this cake with caramelized plums and pecans with the same chocolate cake base:

schneller SchokokuchenCake with caramelized plums and pecans


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  • Reply
    Saturday October 21st, 2017 at 06:22 PM

    Das sieht großartig aus, danke für das tolle Rezept und die mehr als ansprechenden Fotos!
    Liebe Grüße,

    • Reply
      Saturday October 21st, 2017 at 06:32 PM

      Danke für das Kompliment! Sind wirklich gar nicht so schwer und schmecken toll.

      • Reply
        Saturday October 21st, 2017 at 09:52 PM

        Ich probiere die auf jeden Fall mal aus! 🙂
        Schönes Wochenende

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