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.
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.
Jump to:
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.
Whisk eggs and sugar with the electric mixer until the mixture is frothy and clear.
Pour the melted chocolate with butter.
Mix everything together.
Add the lemon zest and vanilla extract.
Add the flours, one spoon at a time, taking care to mix it well each time
Alternate the flour with the milk.
Mix the batter well each time without overmixing the dough
Grease and coat a 24 cm (9 inches) cake pan with flour.
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 and press them down.
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.
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
Chocolate Pear Cake
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
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
You can definitely substitute milk and butter for a non-dairy alternative.
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.
Leave a Reply