Description
A moist and tender chocolate cake paired with sweet, juicy pears — this elegant dessert balances rich cocoa flavor with fruity freshness for a perfect fall or winter treat.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1/2 cup milk
- 2 ripe pears, peeled, cored, and sliced
- 1/2 cup semi-sweet chocolate chips or chunks (optional)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Add sour cream and mix until smooth. Gradually add the dry ingredients, alternating with milk, until just combined.
- Fold in chocolate chips if using.
- Pour batter into the prepared pan and smooth the top. Arrange pear slices over the batter in a circular pattern.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
- Use ripe but firm pears for the best texture and flavor.
- Sour cream or yogurt keeps the cake moist and tender.
- Serve warm with whipped cream or vanilla ice cream for extra indulgence.
- This cake can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg