How to Make a Classic Pineapple Upside-Down Cake with Silk Ganache

Some desserts just have a way of winning everyone’s heart over. And this pineapple upside-down cake with Silk ganache is one of those desserts. The caramel-glazed fruit, the tender cake and the indulgent chocolate all make it a perfect combination for success. Here’s what you need to make it:

Ingredients

For the pineapple layer:

• ¼ cup unsalted butter
• ½ cup light brown sugar
• 8 pineapple slices (canned or fresh)
• Maraschino cherries (optional)

For the cake:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter (room temperature)
• ¾ cup granulated sugar
• 2 eggs
• ½ cup sour cream or yogurt
• ¼ cup pineapple juice (from the can or fresh)
• 1 tsp vanilla extract

For the Silk ganache:

• 100 g Cadbury Silk chocolate, chopped
• ¼ cup heavy cream
• Pinch of sea salt (optional)

Method:

• Preheat your oven to 350F or 175C.
• In a round cake pan, melt the ¼ cup butter directly over low heat or in the oven. Once melted, sprinkle the brown sugar evenly over the butter. Gently lay the pineapple slices over the caramel base. Do this softly or the caramel will splatter and burn you. Now, optionally, add the cherries in the center of each ring for a classic touch (or skip them for a more modern look). Set aside.
• In a bowl, add the flour, baking powder, baking soda, and salt. Sieve in the flour for a lump-free mix. This will prevent lumps from forming in the batter later on. Give the ingredients a good whisk. Set aside.
• In another bowl, add the butter and sugar and beat them with a handheld mixer or a stand mixer until pale and fluffy. Now add eggs, one at a time, beating well after each addition.
• Then, one by one, stir in the sour cream, pineapple juice, and vanilla. Mix until everything is well incorporated.
• Now it’s time to fold the dry ingredients into the wet mixture, gently and slowly. First add one spoonful of the dry ingredients to the wet mixture, mix that in completely, then add another spoonful and so on, until it’s all thoroughly combined. Make sure your mixing is firm but gentle. You don't want to overmix, or the batter will be too dense and hard.
• Pour this batter over your pineapple layer in the pan, smoothing the top with the back of a spoon.
• Bake for about 40 minutes. You’ll know it’s done when a toothpick inserted in the middle comes out clean.
• Let the cake cool in the pan for 10 minutes, till it has set. Then invert it onto a serving plate. To invert, place the serving plate on top of the cake pan, hold both together, and quickly turn it over. The cake should fall onto the plate.
• While the cake cools, melt the Cadbury Dairy Milk Silk chocolate with the cream over low heat, stirring gently until smooth. Add a pinch of sea salt to deepen the flavor of the chocolate. Let it cool slightly so it thickens to the same consistency as of honey.
• Now drizzle the melted chocolate mix over the cake. You can do straight lines, swirl it like ribbons, let it pool around the edges or make any other pattern of your choice.
• Top with fresh mint leaves, more cherries, or toasted coconut if you like a bit of crunch.
• Serve warm or chilled, with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Tips:

• Use room temperature ingredients, especially the butter. Let it sit out for about 20 minutes before using, so it has time to naturally soften. Soft butter is easier to work with and combines more easily with the other ingredients compared to cold butter. In the end, the soft butter will lead to a smooth batter and then a softer cake too.
• Be patient when flipping the cake onto the plate. Don’t try to do it in a rush. Just quickly turn it over but then give the cake time to fall onto the plate. And let it cool on the plate so that it has time to hold its shape.
• The ganache’s consistency is important. You want it to be thick enough to coat the back of a spoon but still drip down. But don’t wait too long. The more it cools, the harder it will be, since it will set. So make sure it's of a pourable consistency but no more.
• You can add cinnamon or cardamom to the batter since these spices have a nice kick and combine well with pineapple’s natural sweetness.
• If you’re serving only to adults, you can also consider adding a spoonful of dark rum to the ganache.