The recipe for the pear and chocolate cake is very simple to prepare. A butter-free pear and cocoa cake that remains tall and fluffy, perfect for breakfast or a snack. A rather economical dessert if we consider that generally all the necessary ingredients are already in our pantry.
If you are looking for a breakfast recipe you have come to the right blog, here you will find many other cakes or donuts and ring cakes designed for breakfast.
The pear and cocoa cake had been noted in my agenda of “recipes to make” for a few years. I personally don’t eat pears so I always postponed making this cake. However, last week some readers pointed out the lack of a dessert with pears on the blog, so to make up for it, I decided to prepare this cake. I chose one of the simplest recipes I had printed over the years, I wanted a butter-free cake but super indulgent at the same time. I wanted a cake with pears and chocolate chips with a nice soft and at the same time tall texture.
The doses indicated below are for making a pear cake in a 22 cm mold. If you don’t have a mold like mine, you can purchase it by clicking here, otherwise you can increase the doses to make the butter-free pear and chocolate cake in a 24 cm or 26 cm mold. Keep in mind: for the 24 cm mold, 2 eggs can still be used, while for the 26 cm mold, 3 eggs are needed. I would increase the flour by 20 g for the intermediate mold and by about 50 g for the larger mold. I would slightly increase the cocoa in both cases, if you have good cocoa the result will always be optimal. Cornstarch and sugar would remain unchanged, as would the packet of baking powder. Chocolate chips, cane sugar, and sugar sprinkles to your liking. As for the pears, it depends on your taste. I used two small ones for the base, cut into medium-small cubes, and two more pears for decoration on top. Obviously, by choosing larger texts, the number of pears needed will consequently increase.
A chocolate-rich cake, soft and indulgent. The perfect breakfast for the whole family!
If you have extra pears you can prepare a tasty and indulgent appetizer: the baked pears with gorgonzola, walnuts, and honey are truly irresistible, you will also find the video recipe to prepare them together!
If you don’t like pears, you can replace them with apples, I recommend you also try the Apple Cake with plain yogurt without butter. Light, soft, and delicate, the perfect breakfast or snack is served!
I would say it’s time to move on to the list of ingredients and the steps to follow to make this pear and chocolate cake. I remind you that you can become a follower of the Facebook fan page by clicking here, follow the Instagram profile by clicking here or choose the Pinterest board by clicking here. Also, a few weeks ago the YouTube channel was born, you can subscribe by clicking here to not miss any video recipe!
To discover some cooking tricks, you can read: 5 Mistakes not to make when preparing a dessert! So you won’t make mistakes anymore!
I leave you with some other super indulgent recipes with chocolate chips:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 189.10 (Kcal)
- Carbohydrates 27.59 (g) of which sugars 21.96 (g)
- Proteins 4.40 (g)
- Fat 7.83 (g) of which saturated 1.75 (g)of which unsaturated 5.05 (g)
- Fibers 1.67 (g)
- Sodium 61.69 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/8 cups cake flour (magic flours for soft cakes)
- 2 1/2 tbsps cornstarch
- 3 tbsps cocoa powder
- 4 pears
- 1/3 cups sugar
- 2 tbsps chocolate chips
- 1 tbsp sugar pearls
- 2 eggs
- 1 pinch salt
- 1 tbsp brown sugar
- 3 1/2 tbsps vegetable oil
- 2 tbsps milk
- 1 packet baking powder
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Knife
- 1 Spatula
- 1 Cutting board
- 1 Mold
- 1 Scale
- 1 Peeler
- 1 Oven
- 1 Spoon
Steps
The first thing to do to start preparing the chocolate and pear cake is to clean two pears, using a peeler, and then cut them into medium-small cubes. For my recipe, I chose conference pears, not too soft and not too ripe. Choose the variety you prefer, of course, just make sure they are not too ripe, as they would release too many liquids into the dessert during cooking. The other two pears should also be peeled with the peeler but cut into slices. Sprinkle these with some brown sugar and set them aside.
We preheat the oven to 338°F (170°C) in static mode.
Now let’s proceed with the preparation of the pear and chocolate cake mixture. In a bowl, break the two eggs and work them with a pinch of salt using the electric whisk. Once they are nice and frothy, add the sugar, two tablespoons of milk, and the vegetable oil. Sift all the flours and the packet of baking powder together. Gradually add the flours to the liquid part with a spoon.
Add the chocolate chips and pear cubes to our mixture, mix everything with the help of the spatula with movements from bottom to top. Grease the 22 cm cake mold and pour the mixture into it. Arrange the sliced pears on the surface without applying any pressure, they should remain during baking. Sprinkle with chocolate chips, sugar pearls, and brown sugar. Bake our breakfast cake for about 35 minutes. Always do the toothpick test before turning off the oven. It may take up to 40 minutes, especially if you have chosen a larger mold. My cake took 35 minutes for optimal internal cooking.
Let the cake cool in the mold at room temperature before removing it from the mold. Being nice and moist and rich in filling, it may break if not completely cold. Before serving the pear and cocoa cake, you can sprinkle it with some powdered sugar. As always, I’ll see you in the next recipe, and I wish you bon appétit!!!
The cutlery shown in the photos is available in the Amazon market, you can purchase them by clicking here.
I brought this dessert to my uncle’s house to enjoy it with them while having a good coffee; the cake was very well received. Hearing my aunt say that “it’s very good” is a super compliment since she is the cake wizard for me! Her Nutella tart is phenomenal, and sooner or later, I’ll propose it to you, as soon as it turns out as good as hers. Now I’m waiting for my dad’s taste test, always the most critical of my recipes.
Thank you, Marianna, for the wooden cake stand, perfect for highlighting this cake! Thank you!
Storage:
The cocoa and pear cake can be stored for a couple of days in a cake container. It will remain soft and indulgent.
The cocoa and pear cake can be stored for a couple of days in a cake container. It will remain soft and indulgent.
Tips:
If you plan to serve it for breakfast, you can prepare it the night before, so you can remove it from the mold in the morning. If you want to serve it as a dessert for a dinner with friends, since you will be able to cut about 8 slices, you can add a scoop of cream or vanilla ice cream. So the dessert will be even more indulgent. Who doesn’t like cakes served with ice cream?!?
