This delicious Chocolate Loaf Cake with Pears is lightly sweet, moist, fluffy, and tender, with whole pears baked into it for an impressive look. The combination of chocolate and pears is perfect, with the rich, slightly bitter flavor of cocoa powder beautifully balanced by the fresh, earthy taste of the pears.
This satisfying cake is a great choice for various occasions and looks pretty, especially when dusted with powdered sugar. Whether you’re looking for a delightful dessert on a weeknight, a treat to share at a cozy gathering, or a special addition to celebrate an event, this cake is sure to impress.
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This chocolate pear cake is a stunning twist on the classic chocolate cake. Whole pears are baked into the batter, and when you slice the cake, the pear inside is revealed, making it even more impressive. It’s a delicious and refreshing treat that chocolate lovers will definitely enjoy.
HOT TIP! Choose fresh, ripe pears with a firm texture. They hold up better during the baking process. Baking pears such as Bosc, Anjou are great options for this recipe.
Finish this easy fruit chocolate cake by dusting it with powdered sugar for an elegant touch. To elevate its presentation, drizzle luscious chocolate sauce over the top, or serve the cake warm with a scoop of creamy vanilla ice cream or a dollop of fluffy whipped cream.
WHY BOSC PEARS?
Bosc pears have an attractive appearance with their elongated shape, rough, slightly textured surface characterized by small, brownish patches or spots, which adds visual appeal when used in baking. They make desserts look even more elegant and inviting. Their dense, firm texture holds up well during baking. Bosc pears offer a sweet and slightly nutty flavor that pairs wonderfully with chocolate and other warm spices—perfect for a fall dessert!
INGREDIENTS FOR CHOCOLATE LOAF CAKE WITH PEARS
Here’s a few tips for choosing your ingredients for this recipe:
- Fresh pears: Choose three similar sized pears that fit well together in the loaf pan you are using. Baking pears such as Bosc, Anjou are ideal for this recipe.
- Unsweetened Cocoa Powder: I used natural unsweetened cocoa powder, not to be confused with Dutch-processed cocoa powder. While you can use Dutch-processed in a pinch, it contains less acid than regular cocoa powder and will react with baking soda differently. The density of texture of your cake may change slightly, but it should still be chocolatey and delicious!
- Eggs: Three eggs are used to keep the cake light and airy while providing structure.
- All-Purpose Flour: I used unbleached all-purpose flour in this recipe.
- Baking Powder/Baking Soda: Helps the cake to rise.
- Sugar: Use regular granulated white sugar.
- Spices: Cinnamon and salt for flavor.
- Butter: Different brands of salted butter have varying amounts of salt, so it’s best to use unsalted butter and add your own salt for consistency.
- Vanilla Extract: For a delicious flavor.
HOW TO MAKE CHOCOLATE LOAF CAKE WITH PEARS
This Chocolate Pear Cake it’s easy to make. You’ll find the full recipe with exact measurements in the recipe card below.
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-by-5-inch loaf pan with butter or non-stick spray, then line it with parchment paper and set aside.
- Peel the pears, leaving the stalk intact, and slice off the base so they stand up straight.
- Melt the butter in a small pan over low heat on the stovetop. Add the sugar, cocoa powder, and milk, stirring until the mixture is smooth and chocolatey. Set aside to cool.
- Separate the egg whites from the egg yolks. In a large bowl, beat the egg whites with a hand or stand mixer until soft peaks form, then set aside.
- Transfer the chocolate mixture to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Add the egg yolks one at a time, allowing each to fully incorporate before adding the next. Then, stir in the vanilla extract and orange zest until well combined.
- Remove the bowl from the stand mixer and sift in the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Fold until the ingredients are fully combined and no dry streaks remain.
- Add the egg whites to the batter mixture and gently fold until combined.
- Pour the batter into the prepared loaf pan and smooth the top with a silicone spatula. Place the pears, stem side up, down the center of the batter, pressing them in gently. The pears will remain exposed at the top, but the batter will rise around them as it bakes.
- Bake on the center rack of the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool on a rack for 20 minutes before removing it from the pan. Dust with powdered sugar just before slicing and serving for a beautiful finish to this tasty cake. Enjoy!
RECIPE TIPS:
- Always check that the baking soda and baking powder are fresh, as expired ones can prevent the cake from rising properly.
- For a smooth and well-incorporated batter, make sure all ingredients are at room temperature.
- When mixing the batter, be careful not to over-mix, as it can lead to a dense texture. Mix only until the ingredients are just combined.
- Baking times can vary depending on your oven, so it’s important to test the cake for doneness. Insert a toothpick or cake tester into the center of the cake—if it comes out clean or with a few moist crumbs, the cake is ready. If batter sticks to the toothpick, bake for a few more minutes and test again.
- Allow the cake to cool in the tin for 10 minutes, then remove it from the baking tin and let it cool completely before slicing for easier cutting.
CHOCOLATE LOAF CAKE VARIATIONS
- Chop the pears: Instead of adding whole pears, you can also slice them into cubes, dust with a little cornstarch, and fold them into the batter.
- Baking Pan: You can also use a round pan.
- Nuts: You can enhance the cake’s texture and flavor by adding chopped nuts to the batter.
HOW TO STORE THIS CHOCOLATE LOAF CAKE
This cake is best enjoyed right away, but any leftovers can be stored at room temperature for up to 2 days. Be sure to place it in a sealed container to keep it moist and fresh, and store it in a dry, cool spot, especially since it contains fresh fruit.
FAQs
Where do you store Bosc pears?
To store Bosc pears, keep unripe ones at room temperature until they ripen, then transfer them to the refrigerator to prolong freshness, placing them in the crisper drawer. Regularly check for ripeness and adjust storage accordingly.
What kind of pears are best for baking?
When it comes to baking with pears, opt for varieties that maintain their shape and offer a delightful flavor. Baking pears, including Bosc, Anjou, Bartlett Pears, and Comice Pears, work exceptionally well for this recipe. Personally, I prefer to use fairly firm yet ripe pears, as overly ripe ones may become too soft and mushy during baking.
Can I add nuts or chocolate chips to the cake batter?
Absolutely! You can enhance the batter by incorporating chopped nuts, such as walnuts or pecans, or by adding chocolate chips to add extra texture and flavor.
EQUIPMENT
- Kitchen Scale- I use this for accuracy in measuring and it’s a life saver when it comes to consistent baking. This is my favourite Kitchen Scale.
- Baking Loft Pan
- Silicone Spatula
MORE EASY BAKING CAKE RECIPES
- Double Chocolate Banana Bread
- Lemon Poppy Seed Muffins
- Dark Chocolate Chip Banana Bread
- Lemon Poppy Seed Cake
- Pumpkin Walnut Cake
- Orange Bundt Cake
I hope you enjoy this Chocolate Pear Cake as much as I do! If you try out this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️
I genuinely appreciate your feedback and I am always here to answer any questions you may have.
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Happy Baking! -A.
Nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators.
This post was originally published on April 12th, 2022 and republished on November 6th, 2024.
CHOCOLATE LOAF CAKE with PEARS
Equipment
- 9-by-5-inch loaf pan
- Parchment paper
- Rubber spatula
- Stand mixer with paddle attachment or handheld mixer
Ingredients
- 100 g unsalted butter
- 2/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/3 cup whole milk
- 3 large eggs room temperature
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 cup unbleached-all-purpose flour
- ½ teaspoon ground cinnamon
- 1 teaspoon orange zest
- ⅛ teaspoon kosher salt
- 3 Bosc pears peeled
- 1 tablespoon powder sugar for dusting
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a 9-by-5-inch loaf pan with butter or non-stick spray, then line it with parchment paper and set aside.
- Peel the pears, leaving the stalks intact, and slice off the base so they stand upright. Set aside.
- Melt the butter in a small pan over low heat on the stovetop. Add the sugar, cocoa powder, and milk, stirring until the mixture is smooth and chocolatey. Set aside to cool.
- Separate the egg whites from the egg yolks.
- In a large bowl, beat the egg whites with a hand or stand mixer until soft peaks form, then set aside.
- Transfer the chocolate mixture to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Add the egg yolks one at a time, allowing each to fully incorporate before adding the next. Then, stir in the vanilla extract and orange zest until well combined.
- Remove the bowl from the stand mixer and sift in the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Fold until the ingredients are fully combined and no dry streaks remain.
- Gently fold the egg whites into the batter until fully combined, making sure to scrape the bottom and lift the mixture in a "J" motion while folding.
- Pour the batter into the prepared loaf pan and smooth the top with a silicone spatula. Place the pears, stem side up, down the center of the batter, pressing them in gently. The pears will remain exposed at the top, but the batter will rise around them as it bakes.
- Bake on the center rack of the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool on a rack for 20 minutes before removing it from the pan. Dust with powdered sugar just before slicing and serving for a beautiful finish to this tasty cake!