My father’s birthday is coming. So, I decided to surprise him with a proper cake. His favorite flavors in the world are coffee and nuts, and he loves pears, so I decided to combine those things into one cake: mocha pear cake with lashings of chocolate. It happens to be one of my dad’s all-time favorite chocolate desserts.
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 itself is filled with chocolate, walnut, and pear pieces, as well as cocoa and a good dose of strong coffee.
This is how to make mocha pear cake:
Mocha Pear Cake
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.
- Preheat the oven to 180oC. Grease and line a medium round cake tin.
- Halve the pear, peel one half and chop into small pieces, removing hard inner section. Wrap the other half and put in fridge – you’ll need it to decorate later.
- Cream butter and sugar until light and fluffy and stir in the coffee.
- Add the eggs one at a time, beating well, then fold in the flour and cocoa powder.
- Fold in the chocolate, pear and walnut pieces until evenly combined.
- Pour into tin – don’t worry if the batter is quite runny; it is supposed to be a moist cake.
- Bake for about 30-40 mins or until a cake skewer comes out clean.
- When cooled slightly, turn out onto a wire rack and leave to cool completely.
- 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.
- Spread over the cake.
- Peel the leftover half of the pear and cut into thin wedges. Place decoratively on cake, and brush with the marmalade to prevent browning.
- Finish with chopped hazelnuts and walnut halves.
- Put cake in fridge to set the ganache; serve at room temperature.
And there you have it, a delicious and decadent mocha cake with pear that’s sure to impress! This easy recipe combines the rich flavors of chocolate and coffee with the natural sweetness of ripe pears, creating a delightful treat for any occasion.
My dad really loved the mocha pear cake, I hope you enjoy it too!