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.
Hi just made this, it’s been in the oven 55 mins and is still liquid in the middle. The mixture was well blended before poring into the tin. Thoughts?
This is yummy and easy. Also added a cup of walnuts at same time as pears. Also used cooked pears that were in the fridge prepared from my tree earlier in the season.
Thank you, Jill, so glad you enjoyed this recipe! Love the idea of adding walnuts. It's so cool that you have your own pear tree - I am so jealous! 🙂
Made this in small round pans so i can stack it. Ideas for a frosting or cream between layers? I want to make outside harold frosted with white and add sugared rosemary for christmas trees.
It is very delicious. Very easy and a perfect cake. Thanks for a recipe.
I am glad you liked it!
This is a great recipe. I have one question though, do it have to be pears or can it be something else? I want to do this with raspberries. Need answer ASAP! Thank you. Recommend this.
It doesn't have to be pears. Raspberries sound delicious in this recipe!
What does "cup" mean for amount? Big cup, medium cup, small cup - so much easier to work in ounces or grams which can be measured.
In the U.S. We use measuring cups which are very easy to use. The come in 1/4, 1/3, 1/2, 2/3, 3/4 & 1 cup measures.
Yes, I use US cups in this recipe. There are online tools that can convert US cups into grams or ounces.
Just made this for the second time! It is simple and delicious. Wouldn't change a thing.
So happy to hear that! Thank you for stopping by and leaving a comment!
Does this freeze well.
Yes, you can freeze this in an air-tight container or freezer bag.
Easy and delicious! Will definitely make it again.
Thank you!
Just made this and it was delicious and super moist. Thank you!
You are very welcome! So glad you liked this cake!