Pear chocolate cake
2018, Nov 26
We ended up with a bounty of pears, and we love chocolate desserts. Of course, this cake is a slow way to go through pears!
Cake
- 1 1/2 cups all-purpose flour
- 3/4 to 1 cup cocoa powder
- 1 T baking powder
- 1/4 t salt
- 1 1/2 t cinnamon
- 1 1/2 t ground ginger
- 1/4 t ground nutmeg
- 1/2 t ground cardamom
- 3/4 cup coconut or olive oil or butter
- 1 cup sugar or other sweetener
- 1 1/4 cup yogurt (sour cream, milk, buttermilk, etc. would be fine)
- 1 t vanilla extract
- 4 large eggs
- 1 cup chocolate chips
- 1 pear, cored and sliced
Icing
- 1/2 cup crema, sour cream or cream cheese
- 1 teaspoon ground ginger
- 1/4 cup chopped candied ginger
- 2 T rum (optional)
- Preheat oven to 350. Prepare 9 or 10 inch cake pan with wax paper, foil or oil and flour.
- Combine dry ingredients in medium bowl.
- Whisk together oil/butter and sugar in large bowl, until fluffy.
- Whisk the yogurt and vanilla with the oil mixture.
- Whisk in the eggs.
- Mix the dry ingredients in with the wet until just incorporated.
- Fold in chocolate chips and pour batter into cake pan.
- Arrange pear slices over batter.
- Bake in the oven at 350°F for 1 hour or until toothpick comes out clean.
- Run a knife blade around edges and cool cake on rack. If using wax paper or foil, remove cake from pan to cool.
- Whisk together crema and ground ginger (and rum if using). Drizzle over cake and top with candied ginger.
