The version of this cocoa cake aromatized with pear is delicious. It’s a different cake by appearance but very easy to prepare. The fusion of these two flavors is quite smooth, fresh and very pleasant.
The way to prepare this cake is equal to many of the cakes recipes that we have on our website, the only difference is the pear topping that gives the cake a different twist. Simple and delicious is what we all want. Bon appetit!!!
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Cocoa powder
● Softened butter
● Pear
● Eggs
● All-purpose flour
● Light brown sugar
● Vanilla extract
● Baking powder
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE COCOA PEAR CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a loaf tin with margarine or butter and dust with cocoa powder.
Step 2: Beat for 1 to 2 minutes the brown sugar and the softened butter. Add the eggs, the vanilla extract and beat until a quite creamy mixture. Add the flour, cocoa powder and the baking powder and beat until obtain a consistent dough.
Step 3: Pour the dough into the prepared tin and, on top, the remaining sliced pear. Sprinkle with a tablespoon light brown sugar and bake for about 35 to 40 minutes.
Step 4: Turn off the oven and unmold the cake onto a rectangular platter. Let cool to room temperature and serve.
TIPS FOR COCOA PEAR CAKE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.
3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
RECIPE VIDEO:
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Cocoa pear cake
The version of this cocoa cake aromatized with pear is delicious. It’s a different cake by appearance but very easy to prepare. The fusion of these two flavors is quite smooth, fresh and very pleasant.
4.75 from 4 reviews
- 3 tablespoons cocoa powder
- 125 grams (1/2 cup) softened unsalted butter
- 3 pears
- 3 medium eggs
- 150 grams (1 cup) all-purpose flour
- 150 grams (about 1 cup) light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 tablespoon light brown sugar
- Preheat the oven to 180ºC (350ºF). Grease a loaf tin (24 x 10 centimeters with 7 centimeters high (9 1/2 x 4-inch with 2 3/4-inch-high)) with margarine or butter and dust with cocoa powder.
- In an electric mixer, beat on medium speed for 1 to 2 minutes the brown sugar and the softened butter. Add the eggs, the vanilla extract and beat until a quite creamy mixture. Add the flour, cocoa powder and the baking powder and beat until obtain a consistent dough. Add to the dough two peeled pears cut into small pieces and fold with a spatula.
- Pour the dough into the prepared tin and, on top, the remaining sliced pear. Sprinkle with a tablespoon light brown sugar and bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes (the time depends on the oven).
- Turn off the oven and unmold the cake onto a rectangular platter. Let cool to room temperature and serve.
