Chocolate Pear Cake

An easy cake mix based moist chocolate cake with pears blended in, with a delicious chocolate crumb and macadamia nut topping. So simple, but an absolute showstopper!

Course Dessert

Cuisine American

Diet Halal, Vegetarian

Prep Time 20 minutes

Cook Time 45 minutes

Servings people

Calories 323kcal

Author Farah Abumaizar

Equipment

Food processor or blender

Ingredients

Fililng ingredients:

1/3 cup sweetened condensed milk
1/2 cup semi-sweet chocolate chips

For the cake:

1 box dark chocolate cake mix
1 teaspoon cinnamon
1/3 cup oil
1 can pears 15 oz (400g)
3 eggs, room temperature
1/3 cup macadamia nuts
2 teaspoon water

Instructions

For the filling ingredients:

Heat oven to 350°F (180C). Spray a 9 inch springform pan with nonstick cooking spray, or lightly grease with butter and flour.
In a small saucepan, combine filling ingredients; cook over medium-low heat until chocolate is melted, stirring occasionally. Set aside.

For the cake:

In large bowl, combine the cake mix, cinnamon and oil. Blend at low speed for 30 seconds or until dry and crumbly.
Puree the pears until smooth in a food processor or blender.
In a large bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs. Beat at low speed until moistened, then increase speed to medium and beat for another 2 minutes. Spread batter evenly in prepared pan.
Drop the chocolate fudge filling by spoonfuls over batter. Stir nuts and water into the remaining cake mix mixture. Sprinkle over filling.
Bake for 45 to 50 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove sides of pan. Cool 1 1/2 hours or until completely cooled.

Video

Notes

Make sure you drain the pears well, then puree them really smoothly so that no extra moisture is added, and so that the cake doesn't get a grainy texture.
When you melt the chocolate chips and condensed milk together, do it over low heat so that the chocolate doesn't end up burning.
Don't overbake, so that the cake remains moist. The top will spring back slightly when pressed down in the center, and the cake will pull away from the sides of the pan. If you insert a toothpick in the center it should come out clean or with a few moist crumbs attached, but if you hit a pool of chocolate filling it'll look deceptively underdone.

This is delicious served with salted caramel sauce, either store bought or homemade, and a scoop of vanilla ice cream.

Storing leftovers: Leftover cake can be stored in a cool place tightly covered for up to 5 days.

You can also tightly wrap and store the cake in the freezer for up to 2 months, either whole, or sliced up.

Nutrition