Chocolate and pear cake topped with chocolate crumble for Mother’s Day
" data-orig-size="3852,5778" />This week, we’re diving into a cosy bake that’s just right for tea time gatherings or as a birthday spoil. My husband and I celebrate our birthdays this week so a cake theme seemed fitting! This one’s a goodie – soft chocolate cake meets juicy and sweet pears, all topped with a crispy and buttery chocolate crumble. It’s a cake recipe that brings simple elegance to your table.
Chocolate pear crumble cake recipe for Mother’s Day
" />I really love the pairing of chocolate and pear in this cake, it’s so delicious! The crumble adds a delightful contrast in texture. It’s a straightforward recipe that even beginner bakers will manage but is impressive enough to serve at a celebration. Just add a dusting of icing sugar, pop the kettle on and you’re all set!
Chocolate and pear cake topped with chocolate crumble for Mother’s Day
" data-orig-size="3733,5599" data-image-title="Chocolate and pear crumble cake" data-image-caption="" aperture="aperture" />
Chocolate pear crumble cake recipe for Mother’s Day
" data-orig-size="3715,5572" data-image-title="Chocolate and pear crumble cake" data-image-caption="" aperture="aperture" />If you like this recipe you could also try this lemon and coconut cake or this marble loaf cake. Don’t forget to sign up for my monthly recipe mailer to have delicious dishes served straight to your inbox.
CHOCOLATE AND PEAR CRUMBLE CAKE
- Servings: 8-10
Crumble topping
- 40 g cake flour
- 15 ml (1 tbsp) cocoa
- 35 g white sugar
- 30 g butter, melted
Chocolate cake
- 150 g butter, room temperature
- 250 g castor sugar
- 2 large eggs, room temperature
- 25 g cocoa powder
- 10 ml (2 tsp) good quality instant coffee
- 60 ml (¼ cup) hot water
- 5 ml (1 tsp) vanilla extract
- 250 ml (1 cup) full cream plain yoghurt
- 250 g cake flour
- 25 g cornflour
- 10 ml (2 tsp) baking powder
- 1.25 ml (¼ tsp) fine salt
- 3 pears, peeled, cored and sliced (3-4 mm)
- icing sugar, for dusting (optional)
1.) To make the crumble topping place the flour, cocoa and sugar in a small bowl. Mix well. Add the butter and mix until evenly combined into a thick, crumbly mixture. Set aside.
2.) Preheat the oven to 180ºC. Line the base of a 23 cm round cake tin and grease well.
3.) To make the chocolate cake, place the butter and sugar in a large mixing bowl and cream for 3 minutes. Add the eggs one at a time, mixing well between each addition and scraping down the sides of the bowl as needed.
4.) Place the cocoa and coffee in a separate small bowl. Add the water and mix until well combined and smooth. Pour this mixture into the mixing bowl with the vanilla and mix well.
5.) Add the yoghurt and mix again. Sift in the flour, cornflour, baking powder and salt and fold in.
6.) Tip the batter into the prepared cake tin and smooth into an even layer. Arrange the pear slices on top of the batter. Use your fingers to break the crumble mixture up into smaller bits and crumble these over the top.
7.) Bake the cake for 60-75 minutes or until an inserted skewer comes out clean. (Check the cake after an hour.) Leave to cool before removing from the tin. Dust with icing sugar if using, slice and serve.