Traditional recipes

Cocoa pear cake recipe

Cocoa pear cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Pear cake

The baking cocoa in this cake gives it just has a hint of chocolate flavour so it's less rich than other chocolate pear cakes.

Be the first to make this!

IngredientsMakes: 1 cake

  • breadcrumbs for the tin
  • 2 eggs
  • 75ml milk
  • 200g sugar
  • 1 pinch salt
  • 200g plain flour
  • 1 heaped tablespoon baking cocoa
  • 1 (400g) tin pears, drained
  • 1 generous knob butter, diced

MethodPrep:15min ›Cook:50min ›Ready in:1hr5min

  1. Preheat your oven to 190 C / Gas 5. Grease a 23cm cake tin and sprinkle with breadcrumbs. Turn tin upside down over the kitchen sink and gently tap the bottom to remove excess crumbs.
  2. Beat milk and eggs in a bowl using a whisk. Add sugar, salt, flour and cocoa and stir everything till smooth.
  3. Cut pears into chunks and fold into the mixture.
  4. Tip mixture into the prepared tin and dot with butter. Bake in the preheated von for 50 minutes. Let cool briefly in the tin, then unfold onto a wire rack and serve lukewarm with whipped cream.

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Tinned Pear Cake, 36p [Tin Can Cook]

This soft, sweet, rich and heavy cake was written for Tin Can Cook, as I sat surveying tins of fruit and wondering how to plump up my pudding chapter. My eyes roved greedily over the tinned peaches, pears and cherries, looking for inspiration, and there it was. Fat, fulsome pears swimming sodden in their own slippery, succulent syrup – what a treat! I could barely wait as I sat typing up the recipe, my home rich with the scent of freshly baked goods, impatiently picking at the slice I promised myself as a reward for committing it to paper. I love this, and it’s all the better for using tinned pears I hope you love it too.

If you do happen to have ripe pears needing using up, first quarter them and carefully scoop out the seeds with the point of a small sharp knife. Cut away the very tip of the stalk and the woody star shape at the base, taking care to remove as little of the flesh as possible in the process. Lay them in a heavy-bottomed saucepan with an inch or two of water, and bring to the boil, then cover and simmer for 30 minutes or until very soft – you may need to top the water up so do check back once or twice to see how they are getting along. Strain and cool and then start the recipe from the beginning.

Serves 6, from 31p each, (This post contains affiliate links – I may earn a small commission if you click the links or purchase any products.)

75g applesauce from a jar, 13p (49p/280g, Asda)
75ml oil, 8p (£1.09/1l, Asda)
75g sugar, 5p (69p/1kg, Asda)
1 x 400g tin of pears or thereabouts, 79p (79p/410g, Asda)
200ml coconut milk or other plant-based milk, 35p (69p/400ml, Asda)
175g self-raising flour, 5p (45p/1.5kg, Smart price at Asda)
1 tsp or 4g of bicarbonate of soda, 1p (69p/200g, Asda)
1 tbsp or 8g of ground ginger or cinnamon, 14p (59p/34g, Asda)
6 tbsp or 44g of dark cocoa powder, 26p (£1.49/250g, Asda)

Spoon the applesauce into a large mixing bowl and add the oil and sugar. Mix well with a fork or wooden spoon until well combined.

Drain the pears and reserve the juice – I pour mine straight into a glass, dilute with water and drink it. Delicious! Pop the pears into a small blender, if you have one, and blend until smooth. If you don’t have a blender, finely slice them by hand. You’ll get a different cake, but still a very delicious one. Either way, blended or sliced, pop the pears into the mixing bowl with the applesauce-sugar-oil mix and stir well. Add the coconut milk and mix well.

Measure in the flour, bicarb, ginger or cinnamon and cocoa, and stir well to form a smooth, glossy cake batter.

Turn on the oven to 180 ℃ / 350°F / gas 4. Lightly grease a 450g loaf tin and pour in the mixture. Bake in the centre of the oven for 45 minutes, until risen and a small sharp knife inserted into the centre comes out clean. Remove from the oven but leave in the tin for 20 minutes to cool and firm up, before turning out and serving.

Recipe from Tin Can Cook by Jack Monroe, available here. (This is an associate link which means I may earn a small commission on purchases made through this referral.)

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All text copyright Jack Monroe.
This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.

This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.

Recipe Summary

  • 3 eggs
  • 2 cups white sugar
  • 1 cup butter, softened
  • ½ cup water
  • 2 ¼ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • ½ cup semisweet chocolate chips
  • 2 cups grated apple
  • 1 tablespoon vanilla extract

Cream together until fluffy the eggs, sugar, butter or margarine, and water.

In another bowl, sift together the flour, cocoa, baking soda, and spices.

Add dry ingredients to creamed mixture and mix well.

Fold in chocolate chips, apple, and vanilla extract. Stir until these ingredients are evenly distributed.

Spoon into greased, floured 10 inch bundt or loose bottom tube pan.

Bake at 325 degrees F (165 degrees C) for 60 to 70 minutes until cake tests done.

Pear Cake

1 1/2 cups vegetable oil
2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup pecans, finely chopped
2 cups pears, chopped and drained (reserve juice)
(recommend using canned in heavy syrup, approx 1 ½ cans)
1 teaspoon salt
3 eggs

1 tablespoon butter
1 1/2 cups powdered sugar
3 tablespoons syrup from the pears


Preheat oven to 325°F. In a large mixing bowl, combine oil, sugar, and eggs. Beat until creamy. In a medium sized mixing bowl, sift together flour, salt, cinnamon, and baking soda. Stir dry ingredients into creamed mixture until smooth. Add vanilla. Fold in pears and pecans. Pour mixture into a well-greased bundt or tube pan. Bake 75 minutes. A toothpick inserted into the center should come out clean.

Blend butter and sugar. Add syrup and stir until well mixed and slightly runny. Drizzle over the cake.

Simple Chocolate Torte

With Valentine’s Day fast approaching, I’ve had chocolate on my mind. My husband and I plan to celebrate with a quiet dinner at home and I’ve been racking my brain trying to come up with a unique and chocolaty dish to serve. As much as I love a simple chocolate torte, this year I want to wow him with a dessert that has a unique twist.

I stumbled across this recipe for a Chocolate Pear Torte and bing bing bing…light bulbs went off!

I had just prepared some beautiful red wine-poached pears for a dinner party and had a couple to spare. The pears were poached in red wine, spices, and splash of citrus, and the poaching liquid reduced into a sweet, spiced syrup that was practically begging to be paired with chocolate.

Rich chocolate torte

I sliced the poached pears and baked them into this rich chocolate torte so there would be a bite of pear in every forkful. This cake is fabulous on its own, but a drizzle of red wine syrup and dollop of whipped cream really elevate it. I also added a dash of ground cardamom to the whipped cream to highlight the spices in the pears and just a tablespoon of confectioners’ sugar to the cake for sweetness.

Combination Of Chocolate

If the combination of chocolate, pears, and red wine isn’t enough to make you swoon, how about getting a double dose of antioxidants? Both red wine and chocolate contain resveratrol, which is said to cut down on cellular damage that’s been linked to cancer and heart disease. Not only will you be treating your special someone to delicious dessert, you’ll be giving his heart a boost in more ways than one!

Cinnamon pear cake

Moist and tender pear cake made with chucks of fresh pear nested in a cinnamon flavored tender cake.

I’ve mentioned my mom several times on his blog. Most days I wish she took the time to show me how to cook and bake at early age, but some days I’m happy she didn’t. No matter what mood I’m in, thinking of her always makes me smile. Despite having 3 kids, working a full-time job to which she had to commute daily, she found time to always make sure we have a home cooked dinner every night and bake something sweet over the weekend.

I remember every time we had more fruit than we could eat she roughly chop some and add it to a cake. It was her signature cake, so to speak. She has made it so many times she knew it by heart.

Today my friends and I are back sharing some of our favorite recipes in honor of Mother’s day. Check them out below. Thinking of my mom I made this pear cake.

1. Coconut Cupcakes from That Skinny Chick Can Bake
2. German Apple Cake from Magnolia Days
3. Baked Lemon Pasta with Broccoli and Shrimp from What Smells So Good
4. Cinnamon Pear Cake from Roxana’s Home Baking
5. Strawberry Whiskey Sour from Girl in the Little Red Kitchen
6. Huevos Rancheros from Crumb Blog
7. Triple Lemon Cake from Created by Diane
8. Banana Chocolate Chip Bread from Chocolate Moosey
9. Lemon Thyme Shortbread from Jen’s Favorite Cookies
10. Pineapple Coconut Sweet Rolls from Pineapple and Coconut
11. Caramilk Stuffed No-Knead Brioche from Gotta Get Baked
12. Mom’s World Famous Sponge Cake from Hungry Couple NYC
13. Brown Butter Pecan Fudge Ripple No-Churn Ice Cream from Cupcakes and Kale Chips

Moist and tender pear cake made with chucks of fresh pear nested in a cinnamon flavored tender cake.

5. Sweet and Creamy Pear

With just three simple ingredients, this snack combo is one dessert-worthy option. It's naturally sweet with no added sugars. Part-skim ricotta provides a subtle sweetness and creamy mouthfeel with the benefit of satisfying protein, while cinnamon pulls it all together with its low-glycemic sweetness. High in fiber with protein to boot, this Sweet and Creamy Pear is a perfect treat.

Get the Sweet Creamy Pear recipe and nutritional info here.

Southwestern Cake Recipes

Almond Sponge Cake
Ancho Chile Devil's Food Cake
Banana Tres Leches Cake
Cafe Mexicana Cheesecake
Chocolate-Cinnamon Cake Roll
Chuck Wagon Coffee Cake
Classic Pound Cake
Cocoa Cake
Cocoa Coffee Flan Cake
Drunken Cake
Dulce de Leche Cream Cake
Fast Tres Leches Cake
Honey Cake
Mango Dream Cake
Mango-Cajeta Angel Food Cake
Mexican Chocolate Cake
Mexican Chocolate Cake 2
Mexican Chocolate Cake with Caramel Cream Frosting
Mexican Chocolate Cheesecake
Mexican Gold Nugget Brownie Torte
Miracle Margarita Flan Cake
Mojito Cake
Orange-Almond Cake
Orange-Date Cake
Papaya Upside-Down Cake
Pastel de Chocolate Mexicano
Pasteles de Cacao (Cocoa Cakes)
Pina Colada Cheesecake
Prickly Pear Cheesecake
Quick Mexican Divorce Cake
Skillet Peach Cake
South of the Border Angel Food Cake
Strawberry Margarita Cheesecake
Tia Maria Cake
Tres Leches Cake
Watermelon Cake

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  • Total Time 50 minutes
  • Preparation Time 10 minutes
  • Cooking Time 40 minutes
  • 5 tbsp golden syrup
  • 7 glace cherries
  • 410g Can of pear halves in natural juice, drained
  • 150g self-raising flour
  • 20g cocoa powder
  • 1/4 tsp salt
  • 150g caster sugar
  • 100g vegetable baking fat, such as Trex, at room temperature
  • 3 large eggs
  • 1 tsp vanilla extract
  1. Preheat the oven to 180°C/fan oven 160°C/ Gas Mark 4. Lightly grease a round 23cm (9in) shallow cake tin with a little Trex.
  2. Spoon the syrup into the cake tin, spreading it over the base. Place a cherry in the centre and arrange the pear halves, cut side down, in a fan around the central cherry. Place the other glace cherries among the pears.
  3. Sift the flour, cocoa powder and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes.
  4. Spoon the mixture into the cake tin and spread it out carefully to cover the fruit. Transfer to the oven and bake for 35-40 minutes.
  5. Cool the cake in the tin for 10 minutes, then run a knife around the edge to loosen the edges. Place a large plate on top of the tin, invert quickly and lift the tin away. Cool completely.

Easy Cocoa Cake Recipe

I have been looking for a basic cocoa cake for quite a long time..A cake which is fluffy, not too sweet, not too chocolaty, just perfect with a cup of coffee or tea. Finally i found this recipe, i made it yesterday and too it for my relatives and everyone loved it and cake went down in a few minutes..

All Purpose Flour – 2 cups / 240 grams
Sugar – 13/4 cup / 350 grams
Cocoa Powder – 3/4 cup / 90 grams
Salt – 1/4 tsp
Baking Soda – 1 1/4 tsp
Soft Unsalted Butter – 150 grams
Eggs – 2
Vanilla – 1 tsp
Water – 1 1/3 cup / 320 ml

(MY 1 CUP MEASURES 240 ml)


Preheat oven to 180 degree C. Prepare a 23 cm bundt cake pan or 9ࡨ inch pan by greasing it with oil and dusting it with flour and coat it on all sides. Tap off the excess and set aside.

In a sifter, take flour, cocoa, salt, baking soda and sieve well. Set aside.

In a bowl, take butter, sugar and vanilla. Cream it well using a beater till it is fluffy.

Add in one egg at a time and cream well.

Now add in 1/4th of the cake batter and 1/3rd of the water alternatively, ending with flour mix. Fold this whole thing gently.

Now pour this in the prepared pan and bake for 45 to 55 mins. Mine got done in 40 mins.

Remove the cake from oven, let it cool down for 15 mins. Invert it to a plate, slice and serve.