Pear & Chocolate Cake

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Adjust Servings:
3 cups minus 6 tbsp flour
6 tbsp cornstarch
3 tsp baking powder
110 ml milk
150 ml vegetable oil
1 cup caster sugar
3 eggs
1 tsp vanilla extract
2 tsp almond extract
pinch of salt
3 pears, chopped
3 whole pears, peeled
125 g dark chocolate, chopped
500 ml cream, cold
1/2 cup icing sugar
1/2 cup almond slivers
2 tsp cinnamon
1/4 vanilla pod

Pear & Chocolate Cake

  • Serves 12
  • Medium


  • Cream:



This cake is one helluva good lookin’ cake. This is the cake will have you smiling like a proud parent when you remove from the oven.

And this is a BIG cake. A very big cake. But this just means there is a lot more to go around!

However, there was one obstacle – waiting for it to bake – it took me 1 hour and 10 minutes – a baking time that I do not quite like. And what’s even harder – waiting for it to cool. But that’s the thing about cake with fruits – they take a hell of a long time to bake – but the result is almost always moist, delicious and comforting.

About the recipe:

The recipe originally asked for cake flour – if you have that go right ahead. If you don’t, fret not, we can make it in seconds – simply add the cornstarch into the measuring cups first and then fill up with flour.

  • I used a regular had whisk and got an extremely good arm workout. However, feel free to use the electric whisk to speed things up and to be kinder to your muscles.
  • I used a smaller cake tin – hence, the longer baking time. I would recommend using a 12-inch cake tin.
  • The baking time is almost an hour. However you may notice the tops of the cake browning faster than the insides cooks – if this happens, simple place a foil loosely over the cake at half time and continue baking. Additionally, you can move the cake tin to the lower tray at half time.
  • When you’re ready to remove the cake, make sure the knife inserted comes out clean.
  • Also, ensure all ingredients are at room temperature, including the milk.
  • Use a springform tin pan (with removable sides).

To see the short video: YOUTUBE


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Heat the oven to 180°C.
Grease and line the cake tin.
Whisk the flour, cornstarch and baking powder together in a bowl and set aside.


Whisk the oil and sugar first in a separate bowl.
Then add the eggs, salt and extracts.
Whisk laboriously until the volume doubles.
Then fold in half the portion of the flour mixture and half the milk until combined.
Then add in the remaining flour and milk and fold into the batter.
Fold in the chopped chocolate and pears also.
Pour the batter into the cake tin.


Halve the 3 peeled pears, leave the stems on. With a melon baller, remove the core. Turn the pears around and with a sharp knife score the pears lengthwise, without going all the way through.
Arrange the pears face down on top of the cake batter, just slightly pushing down.
Bake for 55 to 65 minutes.
Remove from oven once the skew comes out completely clean from the center of the cake.
Allow the cake to cool for 15-20 minutes within the pan before removing onto a cooling rack.



Whip the cream for at least 10 minutes.
Add the scraped pods of the vanilla bean, cinnamon, sugar and whip again until combined.
Fold in the almonds and pour into your serving jug and refrigerate until ready to serve with the cake.

Kamini Patel

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9 Comments Hide Comments

really really nice recipe, not too tough or complicated had warm with ice cream..enjoyed very much !!! thanks Kamini..!

Thank you so much Disha. Baking this cake makes you fall in love with the kitchen all over again 🙂 It looks so fancy, yet is so easy to make and truly therapeutic. Ice cream works wonderfully too!

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