The combination of pears and chocolate is perfect, but when combined with such a soft and moist batter, it becomes an unbeatable trio! This easy Cocoa and Pear Cake is my tried and tested recipe for years, a true success that always amazes with its goodness.
You need just a few simple ingredients, and the batter is prepared in just 5 minutes using only a large bowl and a hand whisk. The cocoa and pear cake is so soft that it stays perfect for days, although I bet it will be gone much sooner!
Let’s get started right away.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
With these ingredients, you can make a cake with a mold of 8.5-9.5 inches in diameter or 12 medium muffin molds.
- 1.6 cups all-purpose flour (I use spelt)
- 3 tbsps unsweetened cocoa powder
- 0.4 cups granulated sugar
- 0.5 cups milk
- 4 tbsps vegetable oil
- 2 eggs
- salt (A pinch)
- 1 tbsp baking powder
- 4 Williams pears (Or your preferred type)
- 3 oz dark chocolate chips
Steps
Peel the pears and cut them into small pieces.
Preheat the oven to 350°F.
In a large bowl, mix the eggs with a pinch of salt. Add the oil and milk and stir.Gradually add (and preferably sift) the flour, cocoa, sugar, and baking powder. Mix until you get a smooth batter.
Gently fold in the pear pieces and the dark chocolate chips.
Pour the batter into a greased/floured pan.Bake at 350°F for 30/35 minutes (static oven). Always do the toothpick test.
Once baked, let the cake cool completely before removing it from the pan.
Decorate the surface with 20 g of white chocolate melted and drizzled using a piping bag.
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