Pear & Chocolate Cake

Pear & Chocolate Cake

Posted by Ruth Clemens on 16/12/2013

  • Recipe difficulty: Easy
  • Blog post
  • 0 of 5 0
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Recipe course: Desserts

Can be made with these products:

Ingredients

165g butter, softened
300g caster sugar
3 eggs, large
60g self-raising flour
200g plain flour
1 tsp bicarbonate of soda
70g cocoa powder
200ml milk
2 tbsps white wine vinegar


Another of our family favourites - this chocolate cake recipe, is my go to chocolate fix recipe and gets used for all sorts of everything – birthday cakes, gateaux, chocolate muffins, cupcakes you name it! Here it’s baked with pears for a family tea time treat.

The mixture of milk and vinegar is a replacement for buttermilk which I find difficult to get hold of and requires some planning ahead so for me it’s perfect, I’ve always milk and vinegar in the house so can whip it up whenever I like.  White wine vinegar isn’t essential either, malt vinegar works just as well.

This cake can be served cold in slices nestled in lunchboxes or warm with chocolate custard as an after tea treat.

Makes: 1 x 8” square cake

Preparation time:  20 minutes

Cooking time: 1 hour

 

Method

  1. Line an 8” square tin with baking paper.
  2. Drain the tinned pear halves and cut into 2cm slices.  Set to one side.
  3. Add the vinegar to the milk, stir and set to one side.
  4. Cream together the butter and sugar to an even paste consistency.
  5. Add the eggs one at a time beating well after each addition.
  6. Add the dry ingredients to the mixture, along with the milk/vinegar mixture and mix together well to form an even cake mixture.
  7. Place half the pear slices to the base of the lined tin and top with half of the cake mixture, spreading it out gently to cover the pear.
  8. Scatter over the remaining pear slices and top with the rest of the cake mix.
  9. Level roughly with the back of a spoon and bake in the oven at 160c(fan)/180c/Gas Mark 4 for 1 hour or until a skewer inserted in the centre comes away clean.
  10. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack and allowing to cool completely.
  11. Slice and serve.

 

* The blogger contributing to this site has received a Kenwood Kitchen Machine to use as part of the recipe creation, any opinion stated by the blogger and their content is the bloggers own.

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Ingredients

165g butter, softened
300g caster sugar
3 eggs, large
60g self-raising flour
200g plain flour
1 tsp bicarbonate of soda
70g cocoa powder
200ml milk
2 tbsps white wine vinegar

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