A recipe that feels like a real hug, perfect for those moments when you crave something tasty, wholesome and fragrant; we are talking about the Pear and Chocolate Loaf Cake, a classic pairing that never gets old, but with an extra secret to make it unforgettable.
Many ask me how to get a cocoa cake that isn’t dry: the secret of this recipe lies entirely in the balance between the dry and creamy parts. To ensure an incredibly soft and just-right “moist” texture, we added a touch of yogurt (or milk) and replaced the butter with vegetable oil.
The result? A light batter that welcomes the juicy sweetness of the caramelized pears without weighing down the palate.
Imagine the intense aroma of cocoa coming from the oven and the meeting with the bits of pear that become almost creamy while baking… It’s not just a cake, it’s the perfect snack to share or the undisputed king of your breakfast.
The best part? It’s a very simple recipe! I’ll also reveal a small trick in the method to make sure the batter stays fluid and easy to work with using the beaters.
Get ready to fall in love with this loaf cake: it will be a guaranteed success! Ready to start? Then let’s go right below the photo to discover how to make this Pear and Chocolate Loaf Cake, but first take a look at the other loaf cakes I suggest 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 Servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients Pear and Chocolate Loaf Cake
- 2 pears
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 3 eggs (medium)
- 1/2 cup plain yogurt (or 100 ml (3.4 fl oz) milk)
- 4 tbsp unsweetened cocoa powder
- 7 tbsp vegetable oil (or about 3 oz (80 g) butter)
- 1 1/2 tbsp granulated sugar (for caramelizing the pears)
- 1 packet baking powder (about 2 1/4 tsp)
Tools
- 1 Electric hand mixer
- 1 Loaf pan
- 1 Bowl
Preparation Pear and Chocolate Loaf Cake
Initial preparation: First, preheat the oven to 356°F (conventional). Thoroughly butter and flour a loaf pan (about 10 in / 25–26 cm).
The dry mix: In a large bowl, sift together the all-purpose flour, unsweetened cocoa and the packet of baking powder.
This step is essential to avoid cocoa lumps and to make the cake soft.
The caramelized pears: Peel the pears and cut them into chunks. Put them in a pan with the 1 1/2 tbsp of sugar and caramelize over medium heat for a few minutes, until tender and the sugar has melted forming a light syrup.
Turn off the heat and let them cool slightly.
Beat the eggs: In another bowl, whip the eggs (at room temperature) with the 1/2 cup of sugar using the electric beaters.
Continue for about 5 minutes, until you obtain a pale, voluminous and frothy mixture.
Assembling the batter (Key step): Reduce the mixer speed to low.
Begin incorporating the ingredients alternately: add a couple of tablespoons of the flour and cocoa mix, then some vegetable oil and a bit of yogurt (or milk). Continue this way until all ingredients are used.
Tip: By alternating dry and liquid ingredients, the batter will remain creamy and you won’t risk stalling the electric beaters.
Adding the pears: Once you have a smooth, homogeneous batter, fold in the caramelized pears (including the remaining syrup in the pan).
Gently mix with a spatula or wooden spoon to distribute them evenly.
Baking: Pour the batter into the pan and level it well. Bake for about 30–35 minutes.
Before removing from the oven, always do the toothpick test: insert it into the center of the cake; if it comes out dry the loaf is ready.
Cooling: Let the loaf cool completely in the pan before unmolding.
If you like, dust it with powdered sugar or unsweetened cocoa before serving.
How to store the Pear and Chocolate Loaf Cake
The pear and chocolate loaf cake keeps under a glass dome for 3 or 4 days.
You can freeze the loaf cake whole or sliced so it’s ready when you want to eat it; take it out of the freezer a few hours before serving.
Variations
A pinch of cinnamon or a light touch of ground cardamom in the batter will enhance both the pear and cocoa flavors.
Walnuts and Pears: Walnuts pair wonderfully with pears and chocolate. Coarsely chop them and add a handful to the batter and some on top before baking.
Hazelnuts or Almonds: For a more intense flavor, try hazelnut flour (replace a small portion of the all-purpose flour) or use sliced almonds for decoration.
If you want an even moister and softer loaf (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 twist, use a pear-flavored yogurt (if available) or vanilla! Softness guaranteed.
Other recipes
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Frequently Asked Questions Pear and Chocolate Loaf Cake
The batter seems too dense, what should I do?
Density can vary depending on egg size or the type of flour. If you feel the beaters struggling, add another tablespoon of milk or yogurt until you reach a creamy consistency.
What type of vegetable oil should I use to avoid altering the flavor?
The ideal choice is a neutral-tasting oil, such as sunflower oil or peanut oil. Avoid extra virgin olive oil unless it is very mild, so as not to overpower the delicate flavor of pear 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 retain a bit of texture after baking.
How do I do the toothpick test for a cocoa loaf cake?
Insert a wooden toothpick into the center of the cake. It should come out clean. Because it’s chocolate, don’t be fooled by the dark color: the important thing is that there are no traces of wet batter!
