Chocolate Pear Cake
User Reviews
5
Chocolate Pear Cake
Description
The Chocolate Pear Cake combines poached D'Anjou pears that are softened in a vanilla, brandy, and cardamom-scented syrup with a rich chocolate batter incorporating melted semisweet chocolate, cocoa powder, and brown sugar. The pears’ delicate sweetness infuses the cake through a carefully prepared poaching liquid used in both the batter and the buttercream. The cake layers bake evenly with optional cake strips to minimize doming. A smooth chocolate ganache tops the cake alongside a light buttercream flavored with reduced poaching liquid, vanilla, and cardamom, offering an aromatic finish.
The result is a cake with tender, moist layers punctuated by pear pieces, balanced by a gentle spice hint and rich chocolate notes. The multi-component assembly brings complexity without overwhelming any single flavor. It can be served as a dessert at special occasions or gatherings where a unique chocolate-fruit combination suits the menu.
The recipe notes emphasize accurate flour measurement, use of room-temperature eggs, and the role of cake strips to ensure even cake rise. Incorporating baking powder and soda that are fresh is important to achieve the proper texture. The instructions recommend gentle mixing to prevent toughness and suggest small butter cubes to aid melting, reflecting attention to detail that helps achieve the cake's desired consistency and appearance.
Ingredients
For the Poached Pears:
- 4 cups pears peeled and diced, D'Anjou variety
- 2 cups water
- ½ tbsp vanilla extract
- ¼ cup brandy
- ¾ cup brown sugar
- 2 tbsp lemon juice
- ¼ tsp cardamom
For the Cake:
- 6 ounces semisweet chocolate
- 2¼ cups all-purpose flour 270g
- ½ cup cocoa powder 50g
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ tsp salt
- 1⅓ cup brown sugar 280g
- ¾ cup butter softened 170g, unsalted
- 4 large egg
- 1 cup yogurt 240mL, whole milk
- ⅓ cup poaching liquid 80mL
- 2 tablespoons brandy
For the Ganache:
- ½ cup semisweet chocolate
- ¼ cup cream
- 1 tsp brandy
For the Buttercream:
- 5 egg white
- 1½ cups granulated sugar
- 2 cups butter room temperature, unsalted
- 3 tbsp reduced poaching liquid
- 1 tsp vanilla
- ¼ tsp cardamom
Instructions
To Poach the Pears:
- Add the water, brandy, sugar, vanilla, cardamom, and lemon juice to a medium pot and bring to a boil. Add the diced pears and lower the temperature to a simmer. Cook until softened, about 20 minutes, and move the pear pieces to a bowl and allow to cool.
- Reserve ⅓ cup of the poaching liquid and bring the rest back to a simmer and cook until reduced by about half. Remove from heat and allow to cool. Reserve ¼ cup of the reduced liquid for the buttercream and then whisk in confectioners' sugar into the remaining liquid until the desired thickness is reached for a glaze.
For the Cake:
- Preheat oven to 350F. Butter and flour three 8" pans. I use cake strips to aid in even baking but these are optional.
- Melt the chocolate and butter in a small bowl. You can use a double boiler or microwave at half power in 20 second spurts.
- Sift the flour, salt cocoa powder, baking powder and soda into a large bowl and whisk together.
- In a stand mixer fitted with a whisk attachment add the eggs and sugar and mix on high for several minutes. Add the yogurt and melted chocolate mixture, brandy and ⅓ cup of poaching liquid and beat until well incorporated.
- Add the flour mixture and mix on low until just combined. Fold in the poached pears carefully using a spatula.
- Distribute the batter evenly to the three pans and bake at 350F for about 25 minutes or until a toothpick inserted in the center comes out clean.
For the Buttercream:
- Add egg whites, sugar, cardamom and salt in a bowl. Give the mixture a brief whisk.
- Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
- Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160F or until it's not grainy between your fingers.
- Transfer the bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks.
- Switch to a paddle attachment and while the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. Mix in the reduced poaching liquid and vanilla.
For the Ganache:
- Melt the chocolate, cream and brandy in a double boiler or microwave. Remove from heat and stir until all the chocolate is melted.
For the Assembly:
- Use a spatula to place a generous amount of buttercream on the first layer. Liberally drizzle the ganache on top and place second layer on top. Repeat steps and cover cake with a thin coat of buttercream. Scrape the vertical side down and pipe dollops on top using a star tip. Drizzle some ganache on top of the dollops then spoon glaze on the center to form a pool and serve.
Notes
- Measure flour by weight or fluff and spoon into measuring cup for accuracy.
- Use room-temperature eggs to ensure even batter incorporation and avoid overmixing.
- Tapping cake pans helps release air bubbles before baking.
- Verify freshness of baking soda and powder to ensure proper cake rise.
- Cake strips help layers bake flat; homemade strips can be used as an alternative.
- Use an offset spatula or bench scraper for smooth frosting application.
- Cut butter into small cubes to aid melting evenly for batter preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 1127 kcal
% Daily Value*
| Calories | 1127kcal | 56% |
| Carbohydrates | 124g | 41% |
| Protein | 10g | 20% |
| Fat | 66g | 102% |
| Saturated Fat | 41g | 205% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 2g | 100% |
| Cholesterol | 221mg | 74% |
| Sodium | 367mg | 15% |
| Potassium | 469mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 92g | 184% |
| Vitamin A | 1809IU | 36% |
| Vitamin C | 4mg | 4% |
| Calcium | 202mg | 20% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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