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 because 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 because 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 likely 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.
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…
Here are some more recipes for you to try…
Easy Strawberry Ricotta Cake
Easy Suken Apricot Cake
Peach Cobbler Cake
Blueberry Almond Coffee Cake
German Damson Plum Streusel Cake
Easy-Peasy Apple Cake
INGREDIENTS / ZUTATEN
1 1/2 cups (150g) sugar (fine)*
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
1 pinch of salt
2 tbsp. milk
2-3 pears
some breadcrumbs* for the baking tin
some confectioners’ sugar* for dusting
150g Zucker (fein)*
120g weiche Butter
3 Eier (M)
1 TL Vanille Extrakt*
200g Mehl (Type 405)*
3 EL Kakaopulver*
1 EL Backpulver
1 Prise Salz
2 EL Milch
2-3 Birnen
einige Semmelbrösel* für die Form
etwas Puderzucker*, zum Bestäuben
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Grease a 24cm springform tin* or tart tin and sprinkle with bread crumbs. Set aside.
2. Add sugar and butter 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. Combine flour with cocoa powder, baking powder, and salt. Add it 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 it aside.
3. Wash and dry the pears, cut them in half lengthwise, remove the core and cut into slices (lengthwise as well). Place the slices on top of the batter, the inside facing down and press a bit down. Bake the cake for about 40-45 minutes – check after 30 minutes or so and cover the cake with aluminum foil if necessary – the cake should not get too dark. Bake until a toothpick inserted in the center comes out clean. Take the cake out of the oven and let it cool down on a wire rack completely. Dust with confectioners’ sugar to your liking and serve with some vanilla sauce, for example.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 24cm Springform* oder Tarteform einfetten und mit Semmelbröseln ausstreuen. Zur Seite stellen.
2. Den Zucker mit der Butter in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln zugeben und jeweils gut unterrühren. Den Vanille Extrakt zugeben und unterrühren. Das Mehl mit dem Kakaopulver, Backpulver und Salz vermischen und dann zusammen mit der Milch zur Schüssel dazugeben und alles nur kurz verrühren. Den Teig in die Form füllen und glatt streichen. 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. Den Kuchen im vorgeheizten Ofen für etwa 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 den Kuchen erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Den Kuchen aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen. Den abgekühlten Kuchen nach Belieben mit Puderzucker bestäuben und z.B. mit Vanillesoße servieren.
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Here is a version of the recipe you can print easily.
Print
Easy Chocolate Pear Cake
- Prep Time: 00:15
- Cook Time: 00:45
- Total Time: 01:00
- Yield: 1 1x
- Category: Cakes
- Method: -
- Cuisine: Germany
- Diet: Vegetarian
Description
A delicious and easy-to-prepare cake with loads of chocolate and pears. We love to bake this cake in fall and enjoy it with friends and family! So good!
Ingredients
1 1/2 cups (150g) sugar (fine)*
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
1 pinch of salt
2 tbsp. milk
2-3 pears
some breadcrumbs* for the baking tin
some confectioners‘ sugar* for dusting
Instructions
1. Preheat the oven to 180°C (350°F). Grease a 24cm springform tin* or tart tin and sprinkle with bread crumbs. Set aside.
2. Add sugar and butter 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. Combine flour with cocoa powder, baking powder, and salt. Add it 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 it aside.
3. Wash and dry the pears, cut them in half lengthwise, remove the core and cut into slices (lengthwise as well). Place the slices on top of the batter, the inside facing down and press a bit down. Bake the cake for about 40-45 minutes – check after 30 minutes or so and cover the cake with aluminum foil if necessary – the cake should not get too dark. Bake until a toothpick inserted in the center comes out clean. Take the cake out of the oven and let it cool down on a wire rack completely. Dust with confectioners’ sugar to your liking and serve with some vanilla sauce, for example.
Notes
Enjoy baking!
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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.