Pear and Chocolate Cake

This Pear and Chocolate Cake combines a fudgy chocolate cake topped with fresh pear slices and chocolate chunks. It is a great easy and comforting cake that will be perfect for the Holidays or to enjoy for dessert in Winter.

This post was first published in July 2018 and was updated in August 2021.

This cake was inspired by the classic French dessert "Poires Belle Hélène", which are poached pears served with a chocolate sauce.

Jump to:

• Why we love this recipe
• Ingredients
• How to make Chocolate Pear Cake
• Recipe FAQs
• Tips for Success
• Storing & Freezing
• More Pear Desserts
• Recipe
• Comments

Why we love this recipe

Pear and Chocolate is such a delicious combination of flavours and textures. And what a better way to mix them but inside a delicious Pear and Chocolate Cake!?

This cake recipe is both fudgy and decadent yet fresh and crunchy thanks to the fresh pear slices. The chocolate cake is made from melted dark chocolate so you get an intense cocoa flavour.

It is super quick and easy to make (you could even make it by hands with just a whisk!) but it looks impressive enough to be served on your Thanksgiving or Christmas table.

Ingredients

Scroll down to recipe card below for all quantities.

This Pear Chocolate Cake is made from 8 simple ingredients:

• Chocolate: Dark Cooking Chocolate, which usually comes in the form of a chocolate bar that you can finely chop. Don't use eating chocolate or chocolate chips that will not melt properly and turn grainy. If preferred, you could also use a Milk Chocolate. No cocoa powder required here!

• Butter: Unsalted Butter, melted.

• Pears: Use fruits that are still slightly firm (not too ripe) so that you can easily slice them thinly. I kept the peels, but you can peel them if preferred. See FAQs section below for the best pear variety.

• Eggs: medium to large size eggs, at room room temperature.

• Flour: Plain / All-Purpose Flour. I recommend mixing all the dry ingredients together separately (flour, baking powder, salt) and sifting it together so that they are evenly distributed.

Flavour Variation

• Spices: Cinnamon or Ground Ginger will make a great addition to the winter cake.

• Fruits: add some orange zest or substitute some of the pears for apples.

• Coffee or Vanilla: both coffee (add coffee granules to the melted chocolate) and vanilla will help boost the flavours of the cake.

How to make Chocolate Pear Cake

I used a stand mixer to prepare the chocolate cake batter but it can absolutely be made by hands with a whisk in a large bowl as well.

• Preheat your oven on 180 degrees Celsius / 350 degrees Fahrenheit. Line the bottom of a 25 cm / 10 inch Springform Pan with baking paper (parchment paper) and lightly grease the edges.

• Finely chop the Dark Chocolate. Place it in a heat-proof bowl and add the butter.

• Photo 1: Melt in the microwave in 30 seconds increments, stopping to stir each time, or over a double boiler. When completely smooth, set aside to cool down.

• Photo 2: cut the Pears in half, core them and slice them thinly in their length. Set aside.

If preferred, you can peel the pears first as well.

• Photo 3: place the Brown Sugar and Eggs in the bowl of your mixer (or a large mixing bowl if doing it by hands / with a hand mixer). Whisk together on medium to medium high speed for about 5 minutes, or until very bubbly and almost doubled in volume.

• Photo 4: Add the cooled down melted chocolate & butter.

• Photo 5: slowly mix until combined, stopping to scrap the sides/bottom of the bowl if required. To avoid deflating the air bubbles created during the first steps, you can also whisk in the chocolate mixture by hands.

• In a separate bowl, mix together the Flour, Baking Powder and Salt.

• Photo 6: Sift the flour mixture over the cake batter.

• Photo 7: Very slowly mix until just combined. Make sure not to over-mix the batter now to avoid deflating it. Again, scrap the sides and bottom of the bowl to make sure all the ingredients are properly incorporated.

This step can be done by hand with a spatula to make sure the batter is not mixed too much.

• Photo 8: pour the chocolate batter in the prepared cake tin. Use a small offset spatula or back of a spoon to spread it around if required. Top with the thinly sliced pears.

• Optional: top with the Chocolate Chunks (or chips).

• Bake for 35 to 40 minutes, or until a skewer comes out clean. Transfer over a wire rack and leave to cool down completely before removing from the pan.

If using a smaller springform pan, adjust the baking time accordingly.

Recipe FAQs

Tips for Success

• Make sure the melted Chocolate and Butter have cooled down before adding them to the Eggs/Sugar. If too hot, they might cook the eggs which could result in a grainy, unpleasant texture.

• The Eggs should be at room temperature. If too cold, they might make the melted chocolate and butter seize then harden.

• Mix in the dry ingredients by hands (instead of with a mixer) to insure you don't over-mix the batter and deflate the air added while whisking the eggs and sugar together.

Storing & Freezing

This cake can be kept at room temperature and will be best eaten within two days. The pear and chocolate cake is best served slightly warm, so I recommend re-heating individual slices for a few seconds before eaten it!

I don't recommend freezing this dessert as it will dry out the chocolate cake.

Made this recipe?
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