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Pancho Cake
A popular homemade cake made with chocolate sponge, delicate sour cream frosting, and pineapple, coated with chocolate glaze and nuts.
Ingredients
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COMPONENT to taste
- to taste
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Method
Whip the eggs with sugar until light and fluffy.
Fold in the sifted flour, cocoa powder, and baking powder, mixing gently.
Bake the sponge cake at 180°C (350°F) for about 30–35 minutes, let it cool completely, and cut it into cubes.
Whip all the frosting ingredients together until smooth.
Line a bowl with plastic wrap and spread a thin layer of frosting.
Layer the sponge cake pieces, frosting, and pineapple until the bowl is filled, cover with wrap, and refrigerate overnight.
In the morning, invert the cake onto a serving platter, remove the plastic wrap, and lightly frost with any remaining cream.
Melt the chocolate with butter, drizzle over the top of the cake, and sprinkle with chopped nuts.
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