Pear Chocolate Cake

READY IN: 1hr 20mins
Top Review by Jenny Sanders

This is lovely. I made a few minor changes: I used whole wheat pastry flour, and added an extra pear, and my chocolate bar was a little skimpy. It also didn't want to grate, so I just chopped it up with a chopper. Because of the extra pear (I think) I had to bake it for 70 minutes and it was still a little soft in the very middle. However, it was still wonderful - very rich without being overwhelming, and the pear, chocolate and buttery vanilla cake all balanced each other wonderfully.

Ingredients Nutrition


  1. Heat oven to 350 degrees F (175 degrees C).
  2. Coat a 9-inch round pan with cooking spray.
  3. Beat butter or margarine in large bowl until creamy; add white sugar, and beat until fluffy.
  4. Beat in egg and vanilla.
  5. Whisk together flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
  6. Spread a little more than half of the batter in the prepared pan.
  7. Cover with pear slices and dust with chocolate, and add remaining batter by tablespoons covering well pears and chocolate.
  8. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, until toothpick test done.
  9. Remove pan to wire rack to cool.
  10. If you wish dust with confectioners' sugar.

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