0 from 15 votes
Chocolate Pear Cake
An easy cake mix based moist chocolate cake with pears blended in, with a delicious chocolate crumb and macadamia nut topping. So simple, but an absolute showstopper!
Prep Time
20 mins
Cook Time
20 mins
Servings: 12 people
Calories: 323 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Fililng ingredients:
- 1/3 cup sweetened condensed milk
- 1/2 cup semi-sweet chocolate chips
For the cake:
- 1 box dark chocolate cake mix
- 1 teaspoon cinnamon
- 1/3 cup oil
- 1 can pears 15 oz (400g)
- 3 eggs, room temperature
- 1/3 cup macadamia nuts
- 2 teaspoon water
Instructions
For the filling ingredients:
- Heat oven to 350°F (180C). Spray a 9 inch springform pan with nonstick cooking spray, or lightly grease with butter and flour.
- In a small saucepan, combine filling ingredients; cook over medium-low heat until chocolate is melted, stirring occasionally. Set aside.
Cup of Yum
For the cake:
- In large bowl, combine the cake mix, cinnamon and oil. Blend at low speed for 30 seconds or until dry and crumbly.
- Puree the pears until smooth in a food processor or blender.
- In a large bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs. Beat at low speed until moistened, then increase speed to medium and beat for another 2 minutes. Spread batter evenly in prepared pan.
- Drop the chocolate fudge filling by spoonfuls over batter. Stir nuts and water into the remaining cake mix mixture. Sprinkle over filling.
- Bake for 45 to 50 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove sides of pan. Cool 1 1/2 hours or until completely cooled.
Notes
- This is delicious served with salted caramel sauce, either store bought or homemade, and a scoop of vanilla ice cream.
- Storing leftovers: Leftover cake can be stored in a cool place tightly covered for up to 5 days.
- You can also tightly wrap and store the cake in the freezer for up to 2 months, either whole, or sliced up.
- Make sure you drain the pears well, then puree them really smoothly so that no extra moisture is added, and so that the cake doesn't get a grainy texture.
- When you melt the chocolate chips and condensed milk together, do it over low heat so that the chocolate doesn't end up burning.
- Don't overbake, so that the cake remains moist. The top will spring back slightly when pressed down in the center, and the cake will pull away from the sides of the pan. If you insert a toothpick in the center it should come out clean or with a few moist crumbs attached, but if you hit a pool of chocolate filling it'll look deceptively underdone.
Nutrition Information
Calories
323kcal
(16%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
44mg
(15%)
Sodium
324mg
(14%)
Potassium
223mg
(6%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
87IU
(2%)
Vitamin C
1mg
(1%)
Calcium
94mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 323
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 324mg | 14% |
| Potassium | 223mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.