Chocolate & pear cake

Chocolate & pear cake

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(7 ratings)

Prep: 45 mins Cook: 1 hr, 5 mins


Cuts into 10 slices
A decadent sponge with moist pears and crunchy nuts, topped with a soured cream and dark chocolate frosting

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal806
  • fat55g
  • saturates24g
  • carbs65g
  • sugars48g
  • fibre5g
  • protein13g
  • salt0.8g


  • 250g pack butter, melted, plus a little extra for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250g caster sugar
  • 200g self-raising flour
  • 50g wholemeal flour
  • 100g ground almond
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • good grating nutmeg



    One of the most useful of spices for both sweet and savoury

  • 50g whole hazelnut, finely chopped



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 50g whole almond with skins on, finely chopped


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 50g pistachio, finely chopped
  • 50g macadamia nut, finely chopped
  • 100g dark chocolate, finely chopped, or dark chocolate chips
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 3 large eggs, beaten
  • 1 tsp almond extract
  • 2 pears, peeled, cored and diced



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

For the icing

  • 300ml pot soured cream
  • 100g dark chocolate, broken into chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 100g milk chocolate, broken into chunks
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…


  1. Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a deep, 20cm loose-bottomed round cake tin. Mix the sugar, flours, ground almonds, baking powder and spices in a big bowl. Mix together the chopped nuts. Set aside 2 heaped tbsp of them for decoration and stir the rest into the dry ingredients with the chopped chocolate or chips. Whisk together the melted butter, eggs and almond extract.

  2. Tip the butter mixture into the dry ingredients and stir thoroughly to combine, then fold in the diced pear. Scrape the mixture into the tin and bake for 45 mins, then cover with foil and bake for 20 mins more until a skewer poked in comes out clean. Cool in the tin overnight.

  3. For the icing, put the soured cream and chocolate chunks in a small pan. Heat very gently, stirring, until melted. Chill until spreadable (overnight is fine).

  4. Remove the cake from the tin, spread over the icing and scatter with the reserved nuts.

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Comments, questions and tips

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13th Jun, 2015
Fantastic cake - didnt need the frosting. Used mixed nuts. Sunk a bit in the middle assume more 1.5hrs than just over 1hr. Cover with foil after 1hr not 45mins. Lovely and moist with flavour - lasted a couple of days!
11th Sep, 2013
I LOVE this cake. It's perfect, the tart chocolate ganache mixes perfectly with the sweet spices and the pear. It's officialy my favourite autumn cake, perfect comfort food for curling up on the sofa with a cup of tea. I've also done it with apples instead of pears and that works great too, although as apples release less water than pears you may need to cook for less time.
24th Aug, 2013
Amazing taste!! Loved it, I'll surely make it again.
6th Nov, 2012
I found this cake to be overly complicated with different flavours. I didn't really like the chocolate mixed with the different spices. It seemed to be a cross between a chocolate brownie and bread pudding, especially with the addition of the wholemeal flour! Sorry, didn't really like it.
20th Oct, 2012
Lovely moist tasty cake. Only negative is that the size tin stated i believe is too small. The mixture only just fit therefore once it was risen it came up and just over the edge making it very difficult to remove from the tin! I added a little icing sugar to the icing as felt it too tart. Also i blitzed the nuts but would have been better to roughly chop - other than that would definitely recommend!
18th Oct, 2012
i like this cake
18th Oct, 2012
i like this cake
17th Oct, 2012
Should the nuts be raw or roasted?
13th Oct, 2012
Very good cake. Didn't have macadamia nuts so used more of the other nuts. Husband loved the sour cream and chocolate frosting; I used a mix of milk and dark chocolate.
14th Oct, 2017
I've now made this cake 5 or 6 times and I always have the same problem. It always appears cook (even skewer test) and when it cools it inevitably collapses in the middle due to the centre not being cooked properly. Then ensues a guessing game of how long /how hot to try and get the centre to cook whilst not burning the rest. I don't have this issue with any other cakes. Any tips ?
goodfoodteam's picture
20th Oct, 2017
We're sorry to hear you're finding the centre of your cake is not sufficiently cooked. It may well be that it needs to be in the oven for longer. To start with, make sure the oven is fully up to temperature. The cake then needs 45 mins in the oven, plus a further 20 mins, covered but continuing to cook. We'd recommend giving it another 5 - 10 mins in this second stage if you've followed the instructions as above. There are other reasons why a cake may collapse, take a look at this feature for more tips: Hope this helps!
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