Chocolate And Pear Cake Recipe

This chocolate pear cake is my go-to because it brilliantly combines rich cocoa with juicy, sweet pears, creating a flavor that’s both comforting and gourmet. Plus, there’s something so satisfying about indulging in those decadent dark chocolate chips nestled in every bite!

This delightful cake combines rich chocolate and sweet, juicy pears in a way that I love. It uses unsweetened cocoa powder and dark chocolate chips to give depth and darkness.

Fresh pears keep this cake moist. Flavorful and well-balanced, it has 1 1/4 cups of flour, a gentle hand with the cocoa, and enough vanilla extract to let it sing.

Ingredients

Universal flour: Delivers organization; primary furnish of carbs.

Cocoa powder without sugar: Contributes intense chocolate taste; provides a wealth of antioxidants.

Leavening agent; aids cake in rising; baking powder.

Sugar in granular form: Used to impart sweetness to the cake and provide carbohydrates.

Butter, when used unsalted, contributes flavor and moisture to baked goods and is an important source of healthy fats.

Ovum: Serve as an adhesive for the elements; furnish protein and opulence.

Vanilla extract: Augments overall taste with saccharine fragrance.

Milk: Contributes moisture; supplies smoothness and calcium.

Pears: They are a source of natural sweetness, fiber, and moisture.

Rich chocolate bits; contain antioxidants and healthy fats; dark chocolate chips.

Ingredient Quantities

• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 ripe pears, peeled, cored, and sliced
• 1/2 cup dark chocolate chips

Instructions

1. Set your oven to 350°F (175°C) and prepare a 9-inch round cake pan so that it can easily release the cake once it is baked. You can either grease it or line it with parchment paper.

2. In a bowl of medium size, combine the flour, cocoa powder, baking powder, and salt. Whisk them together in such a way that will prevent lumps from forming and encourage even distribution among the dry ingredients. Set this bowl aside for now, as we will come back to it in a bit.

3. In a large mixing bowl, beat the softened butter and the granulated sugar until they’re light and fluffy.

4. Add the eggs one at a time, beating well after each addition, then add the vanilla extract.

5. The dry ingredients should be added gradually to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Combine the ingredients until just mixed.

6. Gently fold the dark chocolate chips into the batter.

7. Divide the batter in half and pour it into the cake pan that you have prepped. Spread the batter evenly to reach all corners of the pan.

8. In a single layer, arrange the sliced pears over the batter.

9. Over the pears, pour the leftover batter and gently spread it to cover them.

10. Preheat the oven to about 350°F. Bake the cake for about 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. After removing it from the oven, let the cake sit in its pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely before frosting it.

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Parchment paper or grease (for pan preparation)
4. Medium bowl
5. Large mixing bowl
6. Whisk
7. Hand mixer or stand mixer
8. Spatula (for folding)
9. Measuring cups and spoons
10. Knife (for slicing pears)
11. Cutting board
12. Wire rack
13. Toothpick (for testing doneness)

FAQ

• Can I use canned pears instead of fresh pears?Using canned pears is fine; however, you need to ensure that you drain them exceptionally well before using them in the cake. Otherwise, the cake may end up with an unwanted (and unacceptable) level of moisture.
• Is it possible to substitute the butter with oil?Certainly, you can replace the butter with an equal amount of vegetable oil. Nonetheless, this may somewhat change the cake’s texture and taste.
• Can I make this cake gluten-free?Yes, replace the all-purpose flour with a gluten-free flour blend designed for baking in a 1:1 ratio.
• What can I use instead of dark chocolate chips?You may use milk chocolate chips or chopped chocolate bars. Semi-sweet chocolate is also a perfectly acceptable alternative.
• How should I store the Chocolate and Pear Cake?Keep the cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, put it in the refrigerator.

Substitutions and Variations

All-purpose flour: For a shift in flavor, use 1 1/4 cups of whole wheat flour instead.
Cocoa powder, unsweetened: This can be substituted with the same amount of Dutch-processed cocoa powder (which has been treated to make it less acidic) for a more intense and richer flavor.
Granulated sugar: For a deeper, molasses-like taste, use 3/4 cup of brown sugar.
Coconut oil: A subtle coconut flavor can be achieved by using 1/2 cup of coconut oil in place of unsalted butter.
Milk: To make a dairy-free version, substitute with 1/2 cup of almond milk or soy milk.

Pro Tips

1. Room Temperature Ingredients Ensure both the butter and eggs are at room temperature before mixing. This helps in creating a smoother batter and better incorporation of ingredients, resulting in a light and fluffy cake.

2. Parchment Paper Lining Line the bottom of your cake pan with parchment paper in addition to greasing it. This ensures easy removal of the cake without any sticking, making it much neater.

3. Ripe Pear Selection Use ripe but firm pears to avoid excess moisture seeping into the cake. Overly ripe pears can make the cake too moist and dense.

4. Chocolate Variations Consider using a mix of dark and semi-sweet chocolate chips for added depth of flavor. Alternatively, you can chop a rich chocolate bar into chunks for an indulgent texture.

5. Cooling Time Allow the cake to cool completely on a wire rack before serving or adding any frosting. This will help the cake set properly and enhance its texture and flavor.