Chocolate Pear Cake a moist easy to make Cake Recipe. Chocolate Cake topped with sliced pears and sprinkled with chocolate chips. The perfect breakfast, tea or dessert cake.
We used to have a pear tree and then we didn’t. If I remember correctly the poor thing got hit by lightening. When we did the Italian would bring home a bag of pears.
And since I am the only one in the house that liked raw pears, I would always have to think of different ways to use up that bag.
I would usually make my very popular Pear Cake, and sometimes this delicious Chocolate Pear Cake. I am not one for fruit in salad and yes I know everyone raves about it. Maybe I will give it another go next summer!
But I do love chocolate, and I have to say so does the rest of my family, it’s a good thing, because if they didn’t, oh how they would suffer!
So this Chocolate Pear Cake has become one of our favourites. Even my youngest daughter who isn’t crazy about pears eats this cake up.
How to make Chocolate and Pear Cake
- Slice 2 large pears.
- Beat eggs and sugar until light and fluffy.
- Slowly beat in oil.
- To creamed mixture alternately add dry whisked ingredients and yogurt mixture.
- Pour batter into prepared cake pan.
- Top with pear slices, cut side down.
- Sprinkle with mini chocolate chips.
- Bake for approximately 45 minutes.
- Let cool, then dust with powdered sugar and serve.
What are the Best Pears for Baking.
- Anjou – firm and mild tasting
- Bartlett (Williams) – a very juicy pear
- Bosc – crisp and
In Italy I always use a Williams Pear which is very easily found here, and I find it perfect whenever I make a cake, although I do usually purchase them when they are ripe but on the firmer side.
More Chocolate Cakes to try.
So if you are looking for a Chocolate Pear Cake to make and serve as a dessert, snack or even a Breakfast cake I hope you give this Cake a try. And if you do, don’t forget to let me know how it turns out. Enjoy!
Chocolate Pear Cake
- 2 large Pears (ripe but firm William, Bartlett or Anjou)
- 1 1/4 cups + 2 tablespoons cake flour (175 grams)
- 1/4 cup cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch salt
- 1/4 cup + 2 tablespoons greek yogurt (room temperature)
- 2 tablespoons milk (room temperature)
- 1 eggs (room temperature)
- 2 egg yolks (room temperature)
- 1 teaspoon vanilla
- 3/4 cup sugar
- 1/4 cup + 1 tablespoons vegetable oil (I use corn or sunflower) (63 grams)
- 1/4 cup mini chocolate chips (dark chocolate) (45 grams)
- Pre-heat oven to 350 F (180 C). Grease and flour a 9 inch cake pan.
- In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt.
- In a small bowl mix together the yogurt and milk until combined, set aside.
- Peel, core and slice the pears.
- In a large bowl beat on medium speed the eggs, vanilla and sugar until light and fluffy, approximately 5 minutes. Then slowly add the vegetable oil and beat to combine.
- Alternately add the dry ingredients with the yogurt mixture. Beat to combine, approximately one minute.
- Pour into the prepared pan, top with pear slices (sliced side down). Sprinkle with mini chocolate chips. Bake for approximately 45 minutes or until toothpick comes out clean. Let cool then dust with powdered / icing sugar before serving. Enjoy!
Updated from April 10, 2018.
This looks truly scrumptious. Taste buds are popping already! Pear and chocolate match made in heaven and one of our 5 a day!👍🙃. Baking soon and will update on test tasting and baking! Exciting times ahead!!!🥰😋🤣. Happy baking and to all who make enjoy! Thank your for sharing Rosemary and inspiring us to bake. This is my go to website!❤️
Hi Debs, thanks so much, I hope you enjoy it. Thanks so glad I can inspire someone to bake. Take care! Let me know how it goes.
Paul Diveny says
The bosc pears on the counter were just ripening, so I looked for a recipe that I could use. I am a regular on your site and have had great success with your recipes, so I opted for this one. It came out perfectly. I had a few amaretti left in a bag, so I ground them coarsely in the food processor and sprinkled them on top halfway through the baking.
Hi Pau, thanks so much, glad you like the recipes, and I like the idea of adding the amaretti. Take care and have a great week!
Agneta Dahl says
Never mind. I reloaded and this time it worked. Heading to the kitchen now. Pears and chocolate is a favorite combo. Wondering if there is any way I can add a splash of brandy as well….
Hi Agneta, ok good, I also wrote it in brackets, for the rum I would probably add it instead of the milk. I think it would work. let me know how it goes.
I’ve made it today and it turned out delicious!
Thanks so much, so glad you enjoyed it.
Mariana Finazzi says
I had a couple of pears at home that were going to be wasted so I looked up recipes and stumbled upon this one. It turned out absolutely delicious! I shared some pieces with neighbours and they were delighted too. I’m not a chocolate cake fan but this one won me over! Will definitely repeat and pass on! Thanks for sharing ! 🙂
Hi Mariana, thanks so much, so glad you and your neighbours enjoyed it. Take care.
This was a great way to use our extra pears before they went bad! Delish recipe! One question I have is where did you buy that cooling rack from? It’s beautiful!
Thanks Ricky, glad you enjoyed it. I got that rack from Crate and Barrel, I had to have it as soon as I saw it. 🙂
Marianne Herzberger Dopheide says
This recipe could not have arrived at a better moment!! We have just finished harvesting from our pear trees – can’t believe how many pears grew on our old trees last summer. This cake will help us getting through the overload!
Kindest regards, Marianne from Holland 🙂
Hi Marianne, great, let me know how it turns out. Have a wonderful Sunday.
I made this today. I was a bit worried that the mixture was too heavy, so I whipped up the egg whites and folded them in as a last step before putting in the tin. I lowered the temperature and baked the cake for a further 10 minutes. It is delicious and light, and the pear and chocolate combination is divine!
HI Ellie, thanks so glad you enjoyed it. Good idea with the egg whites. Have a great week.
I baked it for 40 mind and it was still pretty dry. Yummy, but wish it hadn’t been so dry.
Hi Sarah, yes a typical Italian cake is on the drier side, I think 1 egg and 2 yolks would make it moister. Im glad it tasted good though.
I baked for 45 minutes, it was sooo dry. Did I do something wrong?
Hi Angie, I imagine it was too dry because it was baked too long. Sorry it didn’t work out.
Looks Delish! What kind of flour ?
Do you know if maple syrup would work as a substitute for sugar?
Hi Sinead, I used cake flour in the recipe. Apparently you can substitute maple syrup but I don’t know what the amount difference would be and you should probably cut down on the liquid in the recipe also by a tablespoon or two.
Gabby Gott says
I love the combination of pears and chocolate, so this sounds absolutely delicious! I am saving this to make! Yum!
Hi Gabby, thanks so much, I hope you enjoy it. Let me know.
Such a stunning and delicious cake! Love the flavor combinations here!
Hi Jenn, thanks so much. 🙂