Pears are one of my favorite fruits, and I tend to eat at least 4-5 in a week. It’s so juicy and delicious, which make it perfect also for cakes and pastries.
This pecan chocolate cake with pears is super easy to make. It’s fragrant, moist, and soft, and makes the perfect treat next to a hot cup of coffee.
Pecan Chocolate Cake with Pears
Servings 22 cm round cake pan
For the cake:
- 2 large eggs
- 250 grams (1 1/4 cups) sugar
- 125 ml. (1/2 cup) vegetable oil
- Pinch of salt
- 180 ml. (3/4 cup) milk or water
- 1 tsp. instant ground coffee
- 1/2 tsp. ground cardamom
- 1 tsp. vanilla extract
- 280 grams (2 cups) all-purpose flour
- 50 grams (5 tbsp.) cocoa powder
- 50 grams (1/4 cup) finely chopped pecans
- 2 tsp. baking powder
- 3-4 medium ripe pears halved and cored
- 100-150 grams chocolate chips
For the glaze:
- 1-2 tbsp. décor gel dissolved with a little boiling water
Preheat oven to 170c degrees and grease the pan well.
In a large bowl, whisk eggs, sugar, oil, salt, milk (or water), coffee, cardamom and vanilla until mixture is smooth.
Add flour, cocoa, chopped pecans and baking powder and mix until you get a smooth batter.
Pour the batter into the pan.
Arrange pear halves on top of batter.
Sprinkle the top with chocolate chips.
Bake for about 45-55 minutes or until a toothpick inserted in the center of the cake comes out with moist crumbs.
Cool to room temperature.
Brush the pear halves slightly with décor gel.
- Keep the cake in a closed container in the refrigerator up to 3-4 days.
- Serve the cake at room temperature or slightly warm.
- Instead of décor gel you can use apricot jam.
- Instead of pecans you can use any other kind of nut you like.