"Pancho" Cake

For the batter:
2.5 cups of all-purpose flour
2 cups of sugar
1 cup of milk
1 cup of vegetable oil
4 eggs (middle-sized or large)
11 g of baking powder
1 tbsp of cocoa
For the cream:
1 kg of any sour cream
1 cup of sugar
20 g of gelatine
200 ml of water or syrup
500 g of canned pineapple chunks
For the glaze:
50 g of any chocolate
30 g of butter
1 cup is 250 ml
the baking tray is 32x38 cm
The cake is about 2.3 kg