Chocolate Pear cake

5 from 5 votes

Pears taste best in a chocolate cake - especially this Chocolate Pear Cake. Based on a classic versunkener birnenkuchen from Germany this cake is the perfect fall/winter cake.

Prep Time20

Cook Time45

Total Time1 5

Course: Afternoon Kaffee, Dessert

Cuisine: German

Keyword: Chocolate, pears, single layer cake

Servings:

Calories: 252kcal

Equipment

9" springform pan

Ingredients

Chocolate Batter

115 grams dark chocolate chopped
115 grams butter
90 grams ap flour
35 grams cocoa powder
1 teaspoon baking powder
5 eggs room temperature
150 grams granulated sugar
1 teaspoon vanilla extract

Pears

2 pears

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Instructions

Chocolate Cake batter

Preheat the oven to 350 F.
Place a rack in the center of the oven.
Melt together the chocolate and butter. Set aside to cool.
Quarter and core the pears. Slice each quarter into thin slices no thicker than 1/4".
In a medium mixing bowl, sift together the flour, cocoa powder, and baking powder.
In the bowl of a stand mixer, whisk together the eggs, sugar, and vanilla on high speed until light and fluffy.
Pour in the melted chocolate and butter and whisk again until just combined.
Pour in the sifted dry ingredients, use the whisk attachment by hand and gently mix in the dry ingredients.

Assemble and bake the cake

Spray a 9" springform pan with baking spray.
Pour the chocolate cake batter into the pan and smooth it out with a rubber spatula.
Fan out each quarter of pear and lay on the surface of the cake.
Optionally add a sprinkling of chopped chocolate onto the cake batter that does't have pears on it.
Bake the cake on the center rack of the preheated oven for 40-45 minutes.
Rotate the cake after 20 minutes to ensure even baking.
The cake is finished baking when a toothpick inserted comes out with clean or just with cake crumbs.
Once fully baked, remove the cake from the oven and let cool for 5-10 minutes before removing from the pan and serving. Optionally dust with powdered sugar.

Notes

Cut the pear slices before starting on the batter because you don't want the cake batter to sit around once it is all mixed together.

This cake is best right out of the oven, but it will keep in the fridge for 2-3 days as long as it is in an airtight container. I also love to add a little extra melted chocolate on top when serving the cake warm.

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