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Pear and Chocolate Cake

This simple Pear and Chocolate Cake brings out the best of both flavors! Chocolate sponge base topped with sliced pears - a great dessert or tea-time treat!
Prep Time20 mins
Cook Time50 mins
Course: Dessert
Keyword: chocolate, pear
Servings: 10
Calories: 262kcal


  • 250 g cake flour (2 cups)
  • 40 g unsweetened cocoa (¼ cup)
  • 1 tsp. ground cinnamon optional
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 150 g granulated sugar (¾ cup)
  • 75 g unsalted butter softened (⅓ cup)
  • ½ tsp. vanilla extract
  • 3 medium-sized eggs
  • 120 mL milk semi-skimmed or whole (½ cup)
  • 2-3 pears
  • 2 tsp. powdered sugar optional, for topping
  • maple syrup optional for drizzling


  • Preheat oven to 175°C (350F) and grease a 9" round springform cake tin with butter or line it with parchment paper.
  • Sift and mix flour, cocoa, baking powder, salt, and cinnamon and set aside.
  • Place butter and sugar in a large bowl of a stand mixed fitted with the paddle attachment. Mix on medium speed for 1-2 minutes until pale and fluffy.
  • Add vanilla extract and eggs, one by one, mixing well after each addition.
  • Add dry ingredients in two additions, alternating with milk and mix until just combined. Do not overmix.
  • Pour cake batter into prepare cake tin.
  • Wash and core pears and thinly slice them. Press pear slices into cake batter, in a circular pattern.
  • Bake cake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
  • Allow cake to cool for 10 minutes in cake tin, then transfer to a cooling rack to continue cooling. Sprinkle with powdered sugar, slice, and serve.


Calories: 262kcal | Carbohydrates: 43g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 127mg | Potassium: 167mg | Fiber: 3g | Sugar: 20g | Vitamin A: 282IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg