Baking/ Cakes & Gateaux/ Recipes

Dark Chocolate Spiced Pear Cake To Warm Up This Winter

Chocolate Pear Loaf Cake

This spiced up chocolate pear loaf cake would be a perfect accompaniment to your winter evenings. You can pair this with either hot coffee  or with a cup of hot chocolate. I love pears. Baked or poached, both works well for me. And this chocolate cake with baked pear slices are perfect kind of dessert for me.

Life is certainly better with chocolate and I  firmly believe this . Its like a magic wand, with chocolate in one hand, you can certainly overcome any adversities of your bittersweet life.

dark chocolate pear cake

Chocolate Cakes

Chocolates are my weakness, specially the dark and bitter sweet one. In one word, I am simply addicted to chocolates.They are very much part of my everyday life.

Few days back I happened to bake this dark chocolate pear cake. Now, I like chocolates in its pristine and pure form. My dark chocolate cake can vouch for my obsession with chocolates. And my love for chocolates, heightened that feeling when I baked this dark fudge triple chocolate cake topped with the best silken ganache I had ever made.

Chocolate ganache are extremely versatile. You can mold them to make some truffles or to pour in as filling in your chocolate tarts. 

Using Pear In Chocolate Cake

I had two over ripen pears sitting hopefully in my fruit basket for days. They had well past the stage of “poached pears” and no one in the family was quite comfortable about eating them raw.

Poached pears in wine dressed up with cascades of flowing hot chocolate sauce would be too exotic for me and I reserve such fancy desserts for very special occasions like Valentine days .

But on a dull winter days, a cake would be just fine and will perfectly suit the temperament.

Soft type pears are perfect for this recipe, preferably Bosc, Bartlett or Anjou. I have used Anjou variety here.

If you are using firm pears in the recipe, then by all means poached them in wine or any syrup. Else wait till the pears become ripe and matured.

You can place the pears in three ways, first slice them and placed them vertically like I did. Refer the photographs.

Second, slice them and place them in the bottom of the pan for tarte tartin effect or upside down style.

And third simply chopped them and mix them in the batter.

Pear food photography

How To Bake A Chocolate Pear Cake ?

Chocolate and pear are almost a match made in heaven. There is this recipe of chocolate pear cake in the book ” 100 best desserts with chocolates”. Lusciously photographed chocolate pear cake that was tempting me from the day one. Unfortunately the book has been discontinued now.

That recipe was based on Sicilian chocolate pear cake with almond flour. I had tweaked the recipe slightly. I have skipped the almond flour part . And baked this as a light fruit cake in my loaf pan.

This chocolate pear cake is extremely simple to whip up, old fashioned, one bowl type. But I choose to cream the butter and sugar which makes the batter quite fluffy to begin with.

If you are allergic to eggs or has dietary restrictions, you can substitute it with other ingredients, I have listed in note sections. I do add eggs in all my cakes, they add firm structure to the cakes.

I have added chocolates in two forms. One as cocoa powder and also as dark chocolate pieces. Cocoa powder alone cannot give that fudgy look if you are seeking that kind of chocolate cake. So please add some chocolate pieces or chocolate chips.

If you do not want the fudgy chocolate cake, then skip the chocolates and chocolate chips in this recipe.

spiced chocolate pear cake

A Winter cake must have some warm spices too. I have added not just cinnamon, but ginger, clove and nutmeg powder too, and together they exude enough warmth and comfort.

And moreover, here you just dump everything in a bowl, slice the pears, place them and bake them till nice and firm.

After 40 minutes you will end up with a delicious loaf cake that you can eat all by yourself.  Dust with sugar or served with hot chocolate sauce, you can convert this simple loaf cake into a heavenly delicious dessert too.


chocolate pear cake

For variation of this recipe, please read the Verdict section after the recipe card.

Dark Chocolate Spiced Pear Cake

Dark chocolate spiced pear cake - rich delicious and the hint of spices are enough to warm you up this winter.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Cuisine: Australian
Servings: 1
Author: Sukanya Ghosh


  • 1 1/4cup All purpose flour
  • ⅓ cup Cocoa powder, dutch processed
  • ½ tsp Salt
  • ¾ cup Sugar brown or muscavado
  • ¼ cup Honey
  • 2 tsp Baking powder
  • ½ tsp Baking Soda
  • 2 Egg
  • ¼ cup Butter, softened
  • 4 ounce Chocolate, dark or bittersweet (Optional)
  • 2 Pear cored and cut into slices
  • 2 tbsp Spices ( Cinnamon , Cloves, Nutmeg : combined measure)
  • ½ cup Milk warm


  • In a double boiler, or empty pan over pot of boiling water add the chocolates and butter together.
  • Let them melt. Once softened, whip them together with the help of spatula.
  • Add honey to them.
  • In a separate bowl, cream eggs and sugar until pale with the help of electric beater. To this add the milk and blend well.
  • Bloom the cocoa powder in little hot water.
  • In a separate bowl, sift the flour twice together with salt, spices, baking powder and soda.
  • To this add the egg-sugar - milk mixture, followed by cocoa mixture. Mix it well.
  • Followed by chocolate-butter- honey mixture, and whip it well with spatula.
  • Vigorously blend with spatula, everything together until the cake batter looks smooth and easy flowing, it should fall in ribbons .
  • Preheat oven to 180 degree C.
  • Grease and dust a loaf pan or a six inch round pan.
  • Pour the batter in the pan. Level it up.
  • Carefully place the sliced pears at regular interval.
  • Bake the cake for 35-40 minute or till the cake tester when inserted in the middle of the cake comes clean.


Egg Substitution :
Substitute the eggs with 1/2 cup mashed banana or Greek plain yogurt.
Butter Substitution :
Butter can be substituted with oil (vegetable, canola or olive oil). Not more than 1/2 cup oil. It should be the upper limit. More than this cake will turn out oily and poorly risen.

Verdict And Slight Change In The Recipe

The cake itself tasted heavenly beyond any doubt. But one thing I must tell you, that the cake wont rise enough around the pears. The texture of cake around pear will be doughy or pasty kind. Which is certainly not likeable enough.

One thing that I would like to change in the recipe is – skipping the chocolate pieces or chocolate chips altogether. And increasing the quantity of cocoa powder in the recipe from 1/3 cup to 3/4 cup.

You can also substitute the all purpose flour with whole wheat flour too.




Speak Your Mind

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: