Chocolate Pear Cake 巧克力香梨蛋糕

The other day I bought a bag of Honey Belle Honey pear as I did the marketing at Fairprice. The small size pear is crunchy, sweet and juicy and I decided to add a few of them in my bakes. After searching for a recipe online, I saw this Chocolate Pear Cake from Italian Fast Food. The cake looks pretty with slices of pear layering on the top. Without second thought, I baked this cake but with reduced sugar. The cake seems a bit dry after baked but it became soft and moist after keeping it in an airtight container at room temperature for a day or two. The soft texture of the pear cubes inside the cake is delicious with every bite and it also has a unique flavour with the chocolate cake. So perfect for morning breakfast or enjoy with a cup of afternoon tea. in an airtight container

Chocolate Pear Cake

This chocolate pear cake became soft and moist after keeping it at room temperature for a day or two and the soft texture of the pear cubes inside the cake is delicious with every bite

Author Ann Low

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Afternoon tea, Breakfast

Cuisine International

Difficulty Easy

Servings 8

Ingredients

 

MetricUS Customary

• 180 g cake flour/plain flour
• 50 g cocoa powder - valrhorna cocoa powder
• 1 tsp baking powder
• 125 g butter - soft to touch
• 150 g brown sugar - or caster sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 pears - peeled & corded, diced
• 2 pears - sliced, for topping

Instructions

 

• Combine cake flour, cocoa powder and baking powder in a bowl, mix well and set aside. Grease a 8 inch removable cake pan, lined and grease bottom and sides. 
• Beat butter and sugar until light and fluffy at medium speed.
• Lower speed, add eggs one at a time, until mixture incorporating the first before adding the second.
• Sieve the flour mixture into the egg batter, followed by diced pears and gently fold well with a rubber spatula with adding the milk a bit at a time.
• Pour batter mixture into cake pan, with sliced pear on top. 
• Bake in preheated oven at 180 degrees C for about 45 minutes or skewer inserted comes out clean.

Notes

Please keep in mind that all oven temperatures and baking time varies

 

Nutrition

Calories: 151kcalCarbohydrates: 39gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 61mgPotassium: 250mgFiber: 6gSugar: 29gVitamin A: 28IUVitamin C: 5mgCalcium: 63mgIron: 1mg

Keyword chocolate pear cake, Pear

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巧克力香梨蛋糕

巧克力和香梨做成蛋糕真的很般配。做法非常的简单。蛋糕刚出炉会感觉有一点干，但放在温室（收进盒子）1到2天就会变得柔软湿润。

• 材料：
•  180克 底筋或中筋面粉
• 50克 可可粉
• 1茶匙 泡打粉
•  125克 软牛油, 手指按压时能不费力的压下去就可以了
• 150克 黄糖
• 2个 大鸡蛋
•  1茶匙 香草香精
•  3个 香梨，削皮去核，切丁状
•  2个 香梨，切片表层装饰

做法：

1. 将面粉，可可粉及泡打粉放入碗中混合均匀，备用。一个8寸活动烤盘，底部铺纸及边缘抹油，备用。
2. 牛油和黄糖中速度打发。
3. 然后该转底速度加入鸡蛋。鸡蛋  一个一个的加，每加一个搅匀以后再加下一个。
4. 把粉类筛入蛋糊里，加入香梨丁，用橡皮刮刀翻拌均匀即可。
5. 面糊混合物倒入烤盘内，抹平。最后铺上香梨片。
6. 送人预热烤箱至摄氏180度烘烤约45分钟或竹签扎入蛋糕内部不沾糊就可以了。

• 烤箱温度和烘烤时间务必根据自家烤箱来定