A recipe that’s a real treat, but with an extra secret: it’s super simple and incredibly soft because we’ve replaced the butter with a touch of oil! We’re talking about the Chocolate and Pear Loaf Cake, or rather, pear and cocoa.
Yes, you heard right: a delicious loaf cake, lighter and ready in a flash, perfect for those who want to indulge in a tasty break without guilt.
Imagine the juicy sweetness of pears meeting the intensity of cocoa, all wrapped up in a super soft batter.
It’s not just a cake, it’s the perfect snack waiting for you after a long day or the undisputed king of your next brunch.
The best part? You don’t need to be an expert pastry chef! I promise this loaf cake is so easy you could almost make it with your eyes closed.
Mix, bake, and in less than an hour the intoxicating aroma from your kitchen will have everyone running.
Get ready to fall in love with this loaf cake: it’s going to be a guaranteed success! Ready to start? Then let’s go right below the photo to find out how to make this Chocolate and Pear Loaf Cake, but first, check out the other loaf cakes I suggest 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Chocolate and Pear Loaf Cake
- 2 pears
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 3 eggs (medium-sized)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup vegetable oil (or 80 g butter)
- 1 tbsp granulated sugar (for caramelizing the pears)
- 1 packet baking powder
Tools
- 1 Electric Whisk
- 1 Loaf Cake Pan
- 1 Bowl
Preparation of Chocolate and Pear Loaf Cake
To prepare the chocolate and pear loaf cake, preheat the oven to 350°F, in static mode, butter and flour a loaf cake pan.
Sift the flour with the baking powder and unsweetened cocoa.Peel and cut the pears into chunks then place them in a large pan with 1 tbsp of sugar and caramelize until the sugar has melted and the pears are softened.
Set aside to cool.Beat the eggs with an electric whisk along with the sugar until the mixture is fluffy and almost white.
Start adding a few spoonfuls at a time of flour with cocoa, and continue mixing with the whisk at low speed.
When you see the mixture beginning to thicken, start adding the oil gradually and continue mixing with the electric whisk.
If you use butter, incorporate it at room temperature when it has softened a bit.Once you have a nice smooth and fairly sticky mixture and the pears have cooled, add them to the mixture and mix with a spoon to distribute everything well.
Pour the mixture into the pan and bake for at least 30 minutes checking that it doesn’t color too much on the surface.
Before removing it from the oven, check the cooking by inserting a wooden skewer into the chocolate and pear loaf cake, it should come out dry.
Take out and let cool in the pan before removing it, you can dust it with powdered sugar or cocoa if you like and..
ENJOY
How to Store the Chocolate and Pear Loaf Cake
The chocolate and pear loaf cake can be stored under a glass dome for 3 or 4 days.
You can freeze the chocolate and pear loaf cake either whole or sliced to have it ready whenever you want to eat it, just take it out of the freezer a few hours beforehand.
Variations
A pinch of cinnamon or a light touch of cardamom powder in the batter will enhance both the flavor of the pear and the cocoa.
Walnuts and Pears: Walnuts go great with pears and chocolate. Chop them coarsely and add a handful to the batter and some on the surface before baking.
Hazelnuts or Almonds: If you want a more intense flavor, try with hazelnut flour (replacing a small part of the all-purpose flour) or use sliced almonds for decoration.
If you want an even more moist and soft loaf cake (yes, it’s possible!), the secret is to add a creamy ingredient that isn’t butter.
Yogurt (Plain or Fruit): Replace part of the liquid with whole plain yogurt or, for a super gourmet variant, use pear yogurt (if you find it) or vanilla! Softness guaranteed.
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Chocolate and Pear Loaf Cake FAQs
Will the loaf cake without butter and milk still be soft?
Absolutely yes! Vegetable oil is your ace in the hole. In fact, it has the advantage of making the loaf cake moister and keeping it soft longer than butter!
What type of vegetable oil should I use to not alter the taste?
The ideal is a neutral-tasting oil, such as sunflower oil or peanut oil. Avoid extra virgin olive oil, unless it’s very light, to not overpower the delicate taste of pears and chocolate.
Which pears are best for the loaf cake?
Choose pears that are not too ripe but not too hard either, like Kaiser or Abate. They should maintain a bit of texture after baking.
How do I perform the skewer test in the chocolate loaf cake?
Insert a wooden skewer into the center of the cake. It should come out clean. Since it’s chocolate, don’t be misled by the dark color: the important thing is that there are no traces of moist batter!
