• Skip to main content
  • Skip to primary sidebar
pastafantasy.com
menu icon
go to homepage
  • About Me
  • Recipes
  • Portfolio
  • Work with me
  • Subscribe
  • Contact
  • Italiano
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Portfolio
    • Work with me
    • Subscribe
    • Contact
    • Italiano
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cakes and Tarts

    Chocolate Pear Cake

    Published: Feb 24, 2020 · Modified: Sep 28, 2022 by Alessandra · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This fall inspired Chocolate Cake recipe with pears is indulgent, delicious and super simple to make. It comes together in just over an hour. Pears add moisture and fresh flavor to this rich and intensely chocolate cake.

    Sliced Chocolate and Pear Cake on a  rustic table. The slices shown the pears baked inside and almonds on top

    The combination of pear and chocolate in a cake together is wonderful!

    Chocolate lovers will enjoy this simple treat. It can be eaten both for breakfast and as a snack in the afternoon.

    Looking for more decadent chocolate desserts? Here you go! Try out my Chocolate and Nut Cake, and Chocolate Chip Cookies for inspiration.

    A Chocolate and Pear Cake in a pan from above on a grey rustic table. The cake is sliced and a slice is out of the pan. It shown the pears baked inside and almonds on top

     

    Jump to:
    • What makes this recipe great
    • Ingredients
    • Instructions
    • Substitutions & Variations
    • Storage
    • How to serve this cake
    • Top tip
    • Recipe
    • FAQ

    What makes this recipe great

    • This chocolate moist recipe cake is indulgent, delicious and super simple to make.
    • just a few simple ingredients and steps.
    • very little equipment required

    Ingredients

    A delightful chocolate filled cake recipe, with just a few simple ingredients and steps.

    • Flour: Use plain, all-purpose flour.
    • Sugar: granulated sugar is used in this recipe, it adds some sweetness to the dough.
    • Butter:  I always use unsalted butter in my recipes.
    • Eggs: Use eggs at room temperature, they whip better
    • Salt: it is absolutely necessary when baking while it improves the aromatic perceptions.
    • Cocoa powder: use dutch processed cocoa powder to create the perfect sought.
    • Chocolate: I recommend 70% dark chocolate. I prefer to use the ones for baking.
    • Lemon zest: Add lemon zest for a lovely flavour.
    • Baking powder:  In order to create a light and fluffy topping, the cobbler must have some rising action.
    • Milk: You can use whole milk or a non-dairy alternative

    See recipe card for quantities.

    Instructions

    Preheat the oven to 180°C.

    Sift the flour with the baking powder, and the cocoa.

    Melt the chocolate and butter in the microwave or a water bath and leave to cool.

    In a bowl, add the eggs with the sugar

    In a bowl, add the eggs with the sugar.

    Whisk eggs and sugar with the electric mixer

    Whisk eggs and sugar with the electric mixer until the mixture is frothy and clear.

    Pour melted butter with chocolate in the batter

    Pour the melted chocolate with butter.

    Add the flours into the batter, one spoon at a time

    Mix everything together.

    Add lemon zest and vanilla extract

    Add the lemon zest and vanilla extract.

    Add the flours into the batter, one spoon at a time

    Add the flours, one spoon at a time, taking care to mix it well each time

    Alternate milk with flour

    Alternate the flour with the milk.

    mix the dough with the hand mixer

    Mix the batter well each time without overmixing the dough

    Grease and coat with flour a 24 cm (9 inch) cake tin

    Grease and coat a 24 cm (9 inches) cake pan with flour.

    Pour the batter into the pan

    Pour the mixture into the cake pan and smooth the top with a spatula.

    Give the pan a couple of taps on the surface to release any bubbles.

    Peel the pears and cut them.

    Arrange ¾ of the cut pears on top of the batter

    Arrange ¾ of the cut pears on top of the batter and press them down.

    Sprinkle the sliced almonds and finish with the remaining pears

    Sprinkle the sliced almonds and finish with the remaining pears

    Bake in the oven for about 1 hour. It will be ready when the toothpick inserted into the centre comes out without wet batter.

    Let it cool in the tin for 10 minutes then transfer it to the wire rack.

    Hint: the best metal pan to use when baking cakes is one that's lighter in color. In dark pans, heat is absorbed and retained more, which may cause them to brown too quickly. You can also use a nonstick vegetable oil spray to grease the pan.

    Chocolate cake freshly baked and sliced

    Substitutions & Variations

    • Pears - you can choose to put the pears in slices, to put them inside the dough or on top. Toss and rest them with lemon and sugar for a more taste and softness.
    • Flaked Almonds - can be replaced with chopped nuts or hazelnuts
    • Vanilla extract - you can add cinnamon or ground ginger instead

    My Soft Apple and Walnut cake and Coconut and Raspberry Loaf are both made with fresh and flavorful fruit.

    Storage

    Store the pears cake in an airtight container at room temperature for ⅔ days and then I recommend storing it in an airtight container in the fridge for 2 days.

    To freeze the pear cake, wrap it or each individual slice in plastic wrap and then place in an airtight container or bag in the freezer. Make sure it is completely cool before freezing.

    To thaw, transfer the cake overnight into the refrigerator. Be sure to leave the cake to come to room temperature before enjoying it.

    How to serve this cake

    You can serve this chocolate cake on its own with a dusting of powdered sugar, or you can dress it up with whipped cream.

    Top tip

    Eggs must triple their volume, which helps create a texture that is light and fudgy. To beat eggs, I recommend using a mixer.

    I recommend taking only the yellow part of the lemon zest, the white one is very bitter.

    Recipe

    Two slices of Chocolate and Pear Cake on a grey rustic table. The slices shown the pears baked inside and almonds on top
    Print Recipe Pin Recipe

    Chocolate Pear Cake

    This fall inspired Chocolate Pears Cake is indulgent, delicious and super simple to make,. It comes together in just over an hour. Pears add moisture and fresh flavor to this rich and intensely chocolate cake
    Prep Time20 mins
    Cook Time1 hr
    Total Time1 hr 20 mins
    Course: Breakfast, Dessert
    Cuisine: Italian
    Servings: 12 slices
    Author: Alessandra

    Ingredients

    • 200 flour
    • 150 g caster sugar
    • 3 pears
    • 120 g butter
    • 2 eggs
    • 100 g dark chocolate
    • 120 ml of milk at room temperature
    • 40 g cocoa
    • 1 baking powder 16 gr.
    • half vanilla bean seeds
    • flaked almonds

    Instructions

    • Preheat the oven to 180°C.
    • Sift the flour with the baking powder, and the cocoa.
    • Melt the chocolate and butter in the microwave or in a water bath and leave to cool.
    • In a bowl, mix the eggs with the sugar and vanilla seeds with an electric mixer until the mixture is frothy and clear. Still stirring, pour in the melted butter and chocolate.
    • Add the lemon zest and vanilla extract.
    • Add the flours, one spoon at a time, taking care to mix it well each time and alternate with the milk. Do not overmix the batter
    • Grease well and coat with flour a 24 cm cake tin
    • Pour the mixture into the cake pan and smooth the top with a spatula. Give the pan a couple of taps on the surface to release any bubbles.
    • Peel the pears and cut them into slices. Arrange ¾ of the cut pears on top of the batter and press them down.
    • Sprinkle the sliced almonds over the cake and top with the remaining pears
    • Bake in the oven for about 1 hour. It will be ready when the toothpick inserted into the centre comes out without wet batter.
    • Let it cool in the tin for 10 minutes then transfer it to the wire rack.

    Notes

    Eggs must triple their volume, which helps create a texture that is light and fudgy. To beat eggs, I recommend using a mixer.
    I recommend to take only the yellow part of the lemon zest, the white one is very bitter.

    Substitutions & Variations

    • Pears - you can choose to put the pears in slices, to put them inside the dough or on top. Toss and rest them with lemon and sugar for a more taste and softness.
    • Flaked Almonds - can be replaced with chopped nuts or hazelnuts
    • Vanilla extract - you can add cinnamon or ground ginger instead

    Storage

    Store the pears cake in an airtight container at room temperature for ⅔ days and then I recommend storing it in an airtight container in the fridge for 2 days.
    To freeze the pear cake, wrap it or each individual slice in plastic wrap and then place in an airtight container or bag in the freezer. Make sure it is completely cool before freezing.
    To thaw, transfer the cake overnight in the refrigerator. Be sure to leave the cake to come to room temperature before enjoying.

    How to serve this cake

    You can serve this chocolate cake on its own with a dusting of powdered sugar, or you can dress it up with whipped cream.

    Can I make this cake recipe dairy free?

    You can definitely substitute milk and butter for a non-dairy alternative.

    How do you know when a cake is done?

    It will be ready when the toothpick inserted in the center comes out dry. If it comes out with some dough around it, you will have to continue cooking and try again after 5 minutes.

    FAQ

    Can I make this cake recipe dairy free?

    You can definitely substitute milk and butter for a non-dairy alternative.

    How do you know when a cake is done?

    It will be ready when the toothpick inserted in the center comes out dry. If it comes out with some dough around it, you will have to continue cooking and try again after 5 minutes.

    More Cakes and Tarts Recipes

    • Yogurt Cake without Butter
    • Dried Fruits Loaf with Walnuts and Almonds
    • Coconut and Raspberry Loaf
    • Pumpkin and Coffee Cake

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Alessandra, the recipe creator and food photographer behind this blog. Here you'll find easy and accessible Italian recipes. I aim to bring a pitch from Italy to every house far from here.

    More about me →

    Popular

    • Yogurt Cake without Butter
    • Roasted Cherry Tomatoes Tart with Cheese
    • Zucchini Rice Salad with Capers and Cherry Tomatoes
    • Lemon Tagliatelle

    Fall Recipes

    • Pumpkin Gnocchi from Scratch
    • Healthy Mushrooms Soup without Cream
    • Butternut Squash Risotto with Gorgonzola cheese
    • Butternut Squash Pizza with Italian Gorgonzola Cheese

    Footer

    ↑ back to top

    About

    • About
    • Privacy & Cookies
    • Work with me
    • Recipes
    • Portfolio

    Newsletter

    • Sign Up! for emails and updates

    Informations

    • Contact
    • Instagram
    • Pinterest
    • Facebook

    Copyright © 2023 pastafantasy