Chocolate and pear cake

Chocolate and pear cake


Serves 12


  • 3/4 cup (180g) unsalted butter
  • 200g dark chocolate
  • 3/4 cup (180ml) boiling water
  • 1 cup (220g) caster sugar
  • 1 1/4 cups (190g) plain flour
  • 2 tbsp cocoa
  • 1 tsp baking powder
  • 2 eggs, lightly beaten
  • 1 tsp vanilla essence
  • 6 medium poached pear halves, halved


Preheat oven to 180°C (160°C fan-forced). Grease and line a round 23cm springform cake tin.

In a medium saucepan, melt butter and chocolate together with the boiling water. Remove from heat and stir in sugar. In a large mixing bowl, sift flour, cocoa and baking powder. Whisk in melted chocolate mixture. Add eggs and vanilla essence, then whisk until smooth.

Pour batter into prepared tin. Arrange pear pieces on top. Bake for 50-55 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in tin before removing.

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Serving Suggestions


  • You can poach your own pears in a light sugar syrup, or feel free to use tinned pears in this recipe instead.
  • Serve warm with ice cream for a delicious winter dessert.
  • This recipe was created for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.

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