Some family was recently traveling in Italy and started sending my photos of some goods in the local bakeries. They’re returning back this weekend and asked about two different cakes. After some Googling and talking with some fellow bakers, we determined that one was a chocolate pear cake and the other was an Italian apple cake. Today I tried the chocolate pear cake using a recipe by An Italian in my kitchen.
It smelled delicious while it baked and looks very tasty now that it’s done. Looking forward to everyone tasting it tomorrow.
Chocolate Pear Cake
2 large pears either William, Anjou, or Bartlett – I used Bartlett
1 1/4 cups + 2 Tbsp cake flour
1/4 cup cocoa
1 tsp baking powder
1/4 tsp baking soda
Pinch of salt
1/4 cup + 2 Tbsp Greek yogurt
2 Tbsp milk
1 tsp vanilla extract
3/4 cup sugar
1/4 cup + 1 Tbsp vegetable oil
1/4 cup mini chocolate chips, dark chocolate (I chopped up some full-sized morsels instead)
Preheat oven to 350F.
Grease and flour or parchment a 9” cake pan. I used a spring-form pan.
In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
In a small bowl, mix together the yogurt and milk until combined. Set aside.
Peel, core, and slice the pears.
In a large bowl, beat the eggs, vanilla, and sugar at medium speed until light and fluffy (about 5 mins). Then, slowly add the vegetable oil and beat until combined (about 1 min). Alternate adding the dry ingredients and the yogurt mixture. Beat until combined (about 1 min).
Pour batter into the prepared pan. Top with pear slices, sliced side down. Sprinkle with mini dark chocolate chips.
Bake for approximately 45 mins or until a toothpick comes out clean. Let cool. Dust with powdered sugar before serving.