Italian Chocolate Pear Cake
This rustic yet elegant cake marries ripe pears with rich cocoa and chocolate chips, creating a moist and comforting dessert that's perfect for both everyday indulgence and special occasions.
Ingredients
- 6 to 7 medium ripe pears such as Bosc or Anjou, peeled, cored, and sliced
- 1 cup granulated sugar
- ½ cup vegetable oil or sunflower oil
- 1 cup water
- 1 tablespoon vinegar white or apple cider vinegar
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder Dutch-process preferred
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips dark or semi-sweet
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, whisk together sugar, vegetable oil, water, vinegar, and vanilla extract until well combined.
- Sift in the flour, cocoa powder, baking soda, and salt. Gently stir until the batter is smooth and just combined. Do not overmix.
- Pour the batter into the prepared pan and tap lightly to remove air bubbles.
- Arrange the pear slices in a circular pattern on top of the batter. Scatter the chocolate chips over the pears.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cake to cool completely in the pan before transferring to a serving plate.
Notes
For extra texture, sprinkle chopped nuts like hazelnuts or walnuts on top before baking. You can also fold chopped pears into the batter for more fruit flavor. Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Freezes well in individual slices for up to 2 months.
Nutrition
Calories: 280kcalCarbohydrates: 42gProtein: 3gFat: 12gSaturated Fat: 3gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 24gVitamin A: 50IUVitamin C: 4mgCalcium: 20mgIron: 2mg
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