Chocolate Pear Cake

4.66 from 23 votes

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.

Prep Time20

Cook Time45

Total Time1 5

Course: Breakfast, Dessert, Snack

Cuisine: Italian

Servings: servings

Calories: 234kcal

Author: Rosemary Molloy

Ingredients

2 large Pears (ripe but firm William, Bartlett or Anjou)
1¼ cups + 2 tablespoons cake / pastry flour (175 grams total if you double the recipe then double this amount)
¼ cup cocoa
1 teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt
¼ cup + 2 tablespoons greek yogurt (room temperature) (90 grams total, if you double the recipe then double this amount)
2 tablespoons milk (room temperature)
1 large eggs (room temperature)
2 large egg yolks (room temperature)
1 teaspoon vanilla
¾ cup sugar
¼ cup + 1 tablespoons oil (I use corn or sunflower, you could use light olive oil or even melted butter) (63 grams total, if you double the recipe then double this amount)
¼ cup mini chocolate chips (dark chocolate)

US Customary - Metric

Instructions

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!

Notes

To make homemade cake/pastry flour - For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

The completely cooled cake should be wrapped well or stored in an airtight container, store the cake in the refrigerator. It will keep for up to 4-5 days in the fridge.

To freeze the cake, wrap the completely cooled cake in plastic wrap then place in a freezer safe bag, it will keep for up to 1-2 months in the freezer.

Nutrition