Chocolate Pear Cake - chocolate and pears go really well together in this easy cake! This cake makes a perfect breakfast and dessert!
I made this chocolate pear cake quite a while ago and really liked it, even though never before have I combined chocolate cake batter and pears. As I luckily discovered, pears and chocolate cake work really well together in this easy-to-prepare, everyday cake. Especially if you have a couple of very ripe pears that you don't know what to do with.
The original recipe called for caramelizing the pears and placing them on the bottom of the baking pan for an upside-down cake effect, but I didn't want to caramelize the pears I had because they were too soft and overly ripe already.
Instead, I just placed chopped fresh pears on top of the cake batter, expecting the cake batter to rise evenly around the pears. The cake did rise around the pears, but in very select places as you can see for yourself on the photos. Still, the cake looked reasonably pretty, especially when dusted with confectionery sugar, and, what's more important, tasted really good!
This chocolate pear cake recipe is good on many levels: it's easy-to-make, it's delicious, the chocolate cake texture is just right, and this dessert has fruit in it which is what I love. It's one of those recipes I will definitely try again. Maybe next time, I'll fold the pears directly into the batter (instead of putting them on top) or will use different fruit or berries.
Recipe Notes
- What baking pan to use? Use a 9×9 inch square pan or 9 inch round springform pan. If using a springform pan, line the bottom of the springform pan with a round piece of parchment paper.
- After your cake is baked, dust it with powdered sugar before serving: it will make this tasty cake look really pretty!
Chocolate pear cake
Ingredients
- 1 cup all-purpose flour
- ⅓ cup unsweetened Dutch-processed cocoa powder
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup unsalted butter
- 4 ounces dark chocolate , chopped
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- ½ cup whole milk
- 3 pears ripe, peeled, cored, and chopped into large chunks
Instructions
- Preheat the oven to 350°F.
- Grease a 9×9 inch square pan or 9 inch round springform pan. If using a springform pan, line the bottom of the springform pan with a round piece of parchment paper.
- In a medium bowl, combine flour, cocoa powder, baking soda, and salt - mix to combine.
- Melt the butter and dark chocolate in a small bowl, using a microwave, or on a stove top in a small pan over low heat. Stir well.
- Transfer melted chocolate mixture to a large mixing bowl, add granulated sugar, and, using electric mixer, beat on medium-high speed for a couple of minutes until the mixture is light in color. Add eggs and vanilla and continue beating to combine. Add flour mixture and milk, alternating between the two in two additions, into the chocolate mixture.
- Pour the cake batter into the baking pan and place chopped pears on top of the cake batter. Alternatively, you can fold in chopped pears into the cake batter before adding the cake batter into the baking pan.
- Bake for about 45 minutes or until the toothpick inserted in the center of the cake comes out reasonably clean and the cake bounces when touched.
- Cool on a wire rack for 15-30 minutes. If using springform pan, release the cake when completely cooled.
- Dust with powdered sugar before serving: it will make this tasty cake look really pretty!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
What kind of dark chocolate did you use? I am assuming it was regular sweetened bar of chocolate? I am not a baker by nature and don’t want to make this too sweet or not sweet enough. I, too, have an abundance of fresh pears off my tree and looking for a good way to use them.
Thank you!
Debbie, you are correct, I used a regular edible bar of dark chocolate, such as Lindt 70% cocoa dark chocolate. I love pears - so jealous you have a whole tree! 🙂
Made it tonight, first attempt…moist, light and absolutely deeeeeelish!!!!
Will definitely do it again!
Love your work
Thanks Julia
5-star
Thank you! 🙂
Tony, I am so glad you loved this recipe! Thank you for the comment! 🙂
Absolutely delicious! Made this last night, had leftover pears that I didn't know what to do with, substituted sugar for sweetener, and it turned out amazing!! Thank you for the recipe!
You are very welcome! So glad you like it! Thank you for your comment! 🙂
I just ate this warm from the oven ,I had no chunks of chocolate to add to it so it was a tiny bit dry but other than that it came out perfect thank you so much ,great recipe.
Penny, you are very welcome! Happy you enjoyed this recipe! 🙂
Great recipe. I used 3T canola oil instead of butter. Made 15 cupcakes. Reduced bake time. Great texture. Added 40 grams choppedalmonds and and 40 grams raisins
Thank you Julia, this is the best.
I used white spelt flour, had to guess weights as no scales and only had an oval dish, and didn't have a whisk either so warmed the sugar first and used a fork.
It is the lightest most sumptuous cake I've ever made. Will definitely make again.
I just made this, followed the recipe exactly except made cupcakes instead of a big cake. I just took them out of the oven 15 minutes ago and they turned out perfect. Moist, chocolaty and perfect level of sweetness. Thanks for a great recipe.
You are very welcome! Glad you tried this recipe and liked it! 🙂