Simple Mocha Pear Cake Recipe – Where Rich Coffee Meets Juicy Pears

The combination of chocolate and coffee creates a rich flavor profile, while the pears add a fruity sweetness and moisture to the cake. The icing is a chocolate-coffee ganache and the decoration is simple and easy: just sliced pears and a scattering of nuts. You could use any fruit you like, but pears work particularly well with the other flavors in here. The cake is filled with chocolate, walnut, and pear pieces, as well as cocoa and a good dose of strong coffee.

Mocha Pear Cake pairs wonderfully with various drinks. For a rich experience, enjoy it with:

• A cup of espresso or cappuccino
• A dark roast coffee
• A glass of dessert wine like Moscato or a creamy Irish cream

This is how to make mocha pear cake:

Ingredients  

For the cake

• 150 g self-raising flour, I used a gluten-free blend
• 140 g butter
• 100 g caster sugar
• 30 g demerera sugar
• 3 eggs
• 1 large conference pear
• 75 g chocolate, finely chopped
• 30 g walnuts, finely chopped
• 2 tbsps freshly brewed coffee
• 1 tbsp cocoa powder

For the icing

• 75 g chocolate
• 75 ml double cream
• 1 tbsp freshly brewed coffee
• 2 tsps smooth marmalade/apricot jam
• Chopped hazelnuts and walnut halves to decorate.

Instructions 

1. Preheat the oven to 180^oC. Grease and line a medium round cake tin.
2. Halve the pear, peel one half, and chop into small pieces, removing the hard inner section. Wrap the other half and put in the fridge – you’ll need it to decorate later.
3. Cream butter and sugar until light and fluffy and stir in the coffee.
4. Add the eggs one at a time, beating well, then fold in the flour and cocoa powder.
5. Fold in the chocolate, pear, and walnut pieces until evenly combined.
6. Pour into tin – don’t worry if the batter is quite runny; it is supposed to be a moist cake.
7. Bake for about 30-40 minutes or until a cake skewer comes out clean.
8. When cooled slightly, turn out onto a wire rack and leave to cool completely.
9. Make the ganache by heating the cream until warmed through, then break the chocolate into small pieces and stir in until the chocolate has melted. Stir in the coffee.
10. Spread over the cake.
11. Peel the leftover half of the pear and cut into thin wedges. Place decoratively on the cake, and brush with the marmalade to prevent browning.
12. Finish with chopped hazelnuts and walnut halves.
13. Put the cake in the fridge to set the ganache; serve at room temperature.