Pear and Chocolate Cake

This pear and chocolate cake is loaded with sweet, fresh pears. A delicious and impressive chocolate pear dessert that's simple to make, too.

Course Dessert, Snack

Cuisine American, European

Prep Time 25

Cook Time 1

Total Time 1 25

Servings 6 - 8, approximately

Author Voula

Equipment

mixing bowls
sifter or large sieve
hand mixer (or stand mixer)
8 inch (20 cm) baking pan or springform pan
parchment paper

Ingredients

For the filling

3 small, ripe, but firm pears
1 teaspoon ground cinnamon
¼ teaspoon ground ginger

For the cake

1 cup + 6 tablespoons (175g) all purpose flour
½ cup (50g/2oz) unsweetened cocoa powder (I use Dutch-processed)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup + 1 tablespoon (125g) unsalted butter, at room temperature
1 cup (200g) light brown sugar
2 medium eggs, at room temperature
¼ cup (60ml) light vegetable oil
½ cup (125ml) buttermilk, at room temperature (or make your own by adding ½ tablespoon vinegar to ½ a cup of milk and stirring together)
1 teaspoon vanilla

For the topping

2 small, ripe, but firm pears
1-2 tablespoons light brown sugar
powdered sugar for dusting (optional)

Instructions

Preheat the oven to 350° F/ 180° C.
Grease the pan and line the bottom and the sides with parchment paper. Set it aside.

Make the filling

Peel, core, and chop 3 pears into chunks and transfer them to a small bowl. Try and make them the same size. Then add the cinnamon and ginger and stir everything together. Make sure to cover all the pear pieces. Set it aside.

Make the cake

Into a large mixing bowl, sift the flour, unsweetened cocoa powder, baking soda, and baking powder. Add the salt and whisk to combine everything. Set it aside.
In another large bowl, beat the butter and sugar together with a hand mixer for about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Pour in the oil, buttermilk and vanilla and mix to combine. It's OK if it looks a little curdled.
Add the dry ingredients to the wet ingredients in 2 or 3 batches, and beat until just combined. Scrape the bowl as needed to mix everything well, but don't overmix.
Gently fold in the pear pieces.
Transfer the cake batter to the prepared pan and even out the surface.

Make the topping

Slice the remaining 2 pears. Cut each pear in half, starting from the stem at the top so you have 2 pieces for each pear. Then cut each piece vertically into slices that are about ¼ inch thick (about 0.6cm). Arrange the slices on top of the batter as shown in the picture in the post.
Sprinkle the top with 1-2 tablespoons brown sugar.
Bake the cake for about 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
Let it cool in the pan for at least 10 minutes before removing it. Place the cake on a wire rack to cool completely.
Dust with powdered sugar, if desired.
Enjoy!

Notes

Every oven is different, so baking times may vary. Check on the cake after about 40-45 minutes.

Storage Tips:

You can store this cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to about 4 days.

Picture Tutorial & Tips:

I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.

Baking Measurements:

I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!