Preheat oven 350f / 175c. Grease the sides and bottom of 2 8 inch pans with unsalted butter.

Whisk flour, coco powder and baking powder in a large bowl and keep it aside.

With an electric blender, blend eggs and sugar together at medium speed till it gets frothy. More frothy it is more moist your cake will be

Combine both mixtures and mix them well with spatula till everything is mixed.

Divide batter equally in two pans and bake for 12 – 15 minutes or until toothpick inserted into the cake comes out clean.

Let the cake cool and then remove from pan and put on 2 separate plates.

Squeeze the juice out of pineapple tin and squeeze the pineapple rings too. Pour the juice over both halves equally so it becomes wet.

Now pour the Ganache over it and on the sides, as generously as you like.
To make the whipped cream, combine the cream and icing sugar and whip it with blender until its soft to almost stiff.

Add the cream layer over one side of the cake, add pineapple chunks over it and put the other half of the cake over it.

Use the remaining cream on top and sides of the cake and cover it with a thick layer.

Decorate it with crushed chocolate or pineapples and glazed cherries.

Break the chocolate in form of chunks and put it in a bowl.

Boil 125ml (half cup) cream in a pan.

Pour it over the chocolate and whisk till it become creamy and chocolaty.