Pear perfection: Baking the ultimate chocolate autumn cake

Fruit cakes are not just for summer. Seasonal fruits are also great for baking in the autumn. One of the tastiest options includes pears, which pair wonderfully with chocolate. Since I've had this recipe, I can whip up sweet treats quickly, and my oven finishes the job.

Chocolate cake with pears is not only delicious but also an impressive bake. Autumn fruit pieces blend into the soft, chocolatey cake during baking. The best option for this recipe is a round pan, also known as a springform pan, as it allows the pears to be perfectly distributed — so each slice has a bit of that sweet addition. But to ensure it’s truly sweet, it’s worth knowing which variety of pears will work best.

The most popular variety of pears for baking is the Conference. Its flesh is delicate, yet it retains its structure during baking. It pairs perfectly with spices and nuts. Their flesh retains its shape and flavour even after long baking. A great advantage of this type of pear is that they are not too watery, eliminating the risk of making the cake soggy.

Another highly valued variety is the Favourite, also known as Klappa. It’s a pear with juicy flesh and a distinctive taste that goes well with any type of cake. Another popular variety is Beurré Hardy pear — it has sturdy flesh that holds its shape well. It’s perfect for yeast cakes and muffins. It’s also worth mentioning the Williams Christ variety, which is particularly recommended for sponge cakes and cold desserts due to its delicate consistency and aromatic flavour.

This cake gets its colour and intense chocolate flavour from adding cocoa. However, the proportions matter to ensure the flavour isn’t overwhelming. The best pears for this cake should be firm but not hard. Before adding them to the cake, it’s worth peeling and coring them to ensure a more uniform and aesthetically pleasing bake.

Ingredients:

• 190 grams of all-purpose flour,
• 200 ml of oil,
• 3 eggs,
• 5 medium pears,
• 150 grams of sugar,
• 1.5 teaspoons of baking powder,
• 50 grams of cocoa powder.

Preparation:

1. In a bowl, whisk eggs and sugar into a fluffy mixture.
2. Gradually add oil and mix on medium speed.
3. Sift flour and baking powder, and mix on low speed until combined.
4. Add cocoa and mix briefly until the batter is uniform.
5. Pour the batter into a pan lined with baking paper or greased with butter and sprinkled with breadcrumbs.
6. Preheat the oven to 180°C for top and bottom heating.
7. Peel the pears, core them, and place them on the batter.
8. Put the pan in the oven, and bake until a toothpick inserted comes out clean, for approx. 45-50 minutes.
9. Once cooled, you can dust the cake with powdered sugar.