Autumn showstoppers don’t have to be complicated, case & point, my spiced pear & chocolate cake. Take a super simple chocolate loaf cake & chuck in some sweetened & spiced poached pears, you’ll have an instant show stopping dessert, I love how striking this cake looks when you slice into it, revealing the whole pears hidden within.
Rich, moist & full of flavour, with pears poached in chai tea for an added depth of spicy flavour & an added pinch of spice to chocolate cake, this is as warming as it is comforting. This cake is delicious enough to enjoy alone with a cup of tea & impressive enough to make a wonderful autumnal centre piece for any feast or get together. For an extra bit of panache & indulgence, drizzle over a little caramel before slicing.
SPICED PEAR & CHOCOLATE CAKE
(makes one 2lb loaf)
Ingredients:
For the poached pears:
- 4 medium pears, peeled
- 100g granulated sugar
- 2 chai tea bags
- Water
For the chocolate cake:
- 115g butter
- 200g soft light brown sugar
- 2 large eggs
- 75ml buttermilk
- 160ml milk
- 200g plain flour
- 50g cocoa powder
- 1 tsp bicarbonate of soda
- Pinch of salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Method:
- Grease and line a 2lb loaf tin with baking parchment
- Begin by poaching the pears, place the pears, sugar & chai tea bags into a large saucepan & pour in enough water to cover the pears
- Bring the saucepan to a boils then reduce to a medium temperature & simmer for 20 minutes or until the pears are soft enough to be pierced easily
- Carefully remove the pears from the liquid & set aside to drain & cool
- To make the cake, begin by beating together the butter & sugar in a large bowl until light & fluffy
- Next, add the eggs to the bowl one at a time, beating with each addition
- In a separate bowl or jug, whisk together the buttermilk & milk until smooth
- Pour half of the milk mixture into the bowl & beat to combine
- Place a sieve over the bowl & sift in the flour, cocoa, bicarbonate, salt & spices then beat until well combined
- Finally, add the remaining milk mixture to the bowl & beat everything together until smooth
- Next, pour half of the cake batter into the prepared loaf tin
- Taking one at a time, place the pears into the tin, using the batter to hold them in place
- Carefully pour the remaining cake batter around the pears (they will stick out a little on top)
- Bake the cake at 180C for 50 – 55 minutes, until a skewer inserted into the thickest part of cake comes out cleanly
- Leave the cake to cool in its tin before removing & slicing
