It’s the time of the month… the last Sunday of the month is “Bake Together” day! If you drop by on a regular basis you probably know that already ;) Once a month I team up with Andrea from Zimtkeks & Apfeltarte for a little baking session. Unfortunately, we are living far from each other, so baking together does not mean physically but baking together based on one topic we choose… this month it’s all about pears! Guess you noticed that already cause I got a really nice Chocolate Pear Cake for you today! ;))
Last month we had limes as stars in our bakes and I made this awesome White Chocolate Lime Cheesecake – so good! When thinking about recipes with limes it was quite easy to decide what to make cause I wanted to do a cheesecake like that for a long time already. This month it was all a bit more difficult. I had many ideas for the pear topic and could not decide if I wanted to make another big cake with pear compote or something with poached pears maybe… since the previous recipe was already a bit time-consuming, I decided to go for something easy peasy this time. If you have pears at home right now, you can probably make this cake right away. It’s really easy to make and if you are baking from time to time you probably have everything in your kitchen you need for the dough. That easy ;))
I love the combination of chocolate and pears. Poached pears with chocolate sauce… OMG. So good! For this cake, I used a pretty basic chocolate cake and pressed sliced pears into the batter. Not in a very artistic way, just in a circle ;) You can probably amp it up a bit with a different pattern. Maybe by creating a “pear rose”… I guess you have seen that with apples already. Should work here as well to create a large flower with thinly sliced pear slices. Just a bit more work to do than this one here :P
Well, now you know what I did last summer… I mean what I baked with pears. What did Andrea do? We will only find out by visiting her blog I guess, so let’s hop over…
INGREDIENTS / ZUTATEN
1/2 cup (120g) butter, at room temperature
3 medium eggs
1 tsp. vanilla extract
1 1/2 cups (200g) all-purpose flour
3 tbsp. cocoa powder
1 tbsp. baking powder
pinch of salt
2 tbsp. milk
2-3 pears
bread crumbs for the baking tin
confectioners‘ sugar for dusting
120g weiche Butter
3 Eier (M)
1 TL Vanille Extrakt
200g Mehl (Type 405)
3 EL Kakao
1 EL Backpulver
Prise Salz
2 EL Milch
2-3 Birnen
Semmelbrösel für die Form
Puderzucker, zum Bestäuben
DIRECTIONS / ZUBEREITUNG
2. Add the butter and sugar to a large bowl and beat on high speed until light and fluffy. Add the eggs one by one and mix well after each addition. Mix in the vanilla extract. Mix the flour with cocoa powder, baking powder, and salt. Add together with the milk to the bowl and mix in – do not overmix. Pour the batter into the prepared tin, smooth out the top and set aside.
3. Wash and dry the pears, cut in half lengthwise, remove the core and cut into slices (lengthwise as well). Place on top of the batter, the inside facing down and press a bit down. Bake for 40-45 minutes – check after 30 minutes and cover with aluminum foil if necessary – the cake should not get too dark. Bake until a toothpick inserted in center comes out clean. Take out of the oven and let cool down on a wire rack completely. Dust with confectioners’ sugar and serve with some vanilla sauce for example.
2. Die Butter mit dem Zucker in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln zugeben und jeweils gut unterrühren. Vanille Extrakt zugeben und unterrühren. Das Mehl mit dem Kakao, Backpulver und Salz vermischen und dann zusammen mit der Milch zur Schüssel dazugeben und alles kurz verrühren. Den Teig in die Form füllen und glattstreichen. Zur Seite stellen.
3. Die Birnen waschen und trocknen, vierteln, vom Kerngehäuse befreien, in Spalten schneiden und dann fächerförmig mit der Innenseite nach Unten in den Teig drücken. Im Ofen für 40-45 Minuten backen – nach 30 Minuten checken und ggf. mit Alufolie abdecken, damit die Oberfläche nicht zu dunkel wird. Zum Ende der Backzeit mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen. Den abgekühlten Kuchen mit Puderzucker bestäuben und z.B. mit Vanillesoße servieren.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Easy Chocolate Pear Cake
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
Description
Delicious and easy to prepare cake with loads of chocolate and pears.
Ingredients
- 1 1/2 cups (150g) sugar
- 1/2 cup (120g) butter, at room temperature
- 3 medium eggs
- 1 tsp. vanilla extract
- 1 1/2 cups (200g) all-purpose flour
- 3 tbsp. cocoa powder
- 1 tbsp. baking powder
- pinch of salt
- 2 tbsp. milk
- 2-3 pears
- bread crumbs for the baking tin
- confectioners‘ sugar for dusting
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9 inches (24cm) springform tin or tart tin and sprinkle with bread crumbs. Set aside.
- Add the butter and sugar to a large bowl and beat on high speed until light and fluffy. Add the eggs one by one and mix well after each addtition. Mix in the vanilla extract. Mix the flour with cocoa powder, baking powder, and salt. Add together with the milk to the bowl and mix in – do not overmix. Pour the batter into the prepared tin, smooth out the top and set aside.
- Wash and dry the pears, cut in half lengthwise, remove the core and cut into slices (lengthwise as well). Place on top of the batter, the inside facing down and press a bit down. Bake for 40-45 minutes – check after 30 minutes and cover with aluminum foil if necessary – the cake should not get too dark. Bake until a toothpick inserted in center comes out clean. Take out of the oven and let cool down on a wire rack completely. Dust with confectioners’ sugar and serve with some vanilla sauce for example.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12
Do you peel the pears?
Hi Julie,
with this cake I did not peel the pears. The slices are so thin it does not matter if the skin is still on or not. If you do not like the texture after baking, you can peel them of course…
Cheers,
Marc
This was very good. However, by the time the center was cooked the edges were rather dry. Next time I will place the pears closer to the rim. Also, my cake completely rose above the pears so I lost that lovely effect shown in the image. It was quite good and worth another try. Thank you for posting.