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Chocolate Hazelnut Pear Cake

Chocolate Hazelnut Pear Cake: Indulge in Pure Decadence

Experience the rich blend of chocolate, hazelnuts, and ripe pears in this Chocolate Hazelnut Pear Cake.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Baking
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-purpose flour Opt for gluten-free flour for an alternative.
  • 1 cup Granulated sugar Brown sugar can enhance the flavor.
  • 1/2 cup Unsweetened cocoa powder Dark cocoa powder intensifies the richness.
  • 1/2 cup Finely ground hazelnuts Substitute with ground almonds if desired.
  • 2 teaspoons Baking powder Ensure freshness for optimal results.
  • 1 teaspoon Baking soda Use alongside acidic ingredients.
  • 1/2 teaspoon Salt Enhances flavor.
  • 2 large Eggs Flax eggs can be used for a vegan alternative.
  • 1/2 cup Vegetable oil Melted coconut oil is an excellent substitute.
  • 1/2 cup Buttermilk Greek yogurt mixed with milk works as a substitute.
  • 1 teaspoon Vanilla extract Use pure extract for best quality.
  • 2 medium Ripe pears Apples can work but will alter flavor.
  • 1/2 cup Semi-sweet chocolate chips (optional) Consider using dark or white chocolate chips.
For Dusting
  • 1 cup Powdered sugar Optional, enhances presentation.

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • whisk
  • spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, hazelnuts, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs and add the oil, buttermilk, and vanilla, mixing until smooth.
  4. Combine the wet ingredients into the dry ingredients and stir until just mixed.
  5. Fold in the diced pears and optional chocolate chips until evenly distributed.
  6. Pour the batter into the prepared pan and smooth the top. Tap the pan gently.
  7. Bake for 40-50 minutes, or until a toothpick comes out clean. Let cool in the pan for 15 minutes.
  8. Transfer to a wire rack to cool completely. If desired, dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 180mgFiber: 3gSugar: 25gVitamin A: 5IUVitamin C: 6mgCalcium: 3mgIron: 10mg

Notes

This cake pairs beautifully with whipped cream or ice cream for extra indulgence.

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