Raspberry and pear chocolate cake
Chocolate cake with seasonal fruit
Raspberry and pear chocolate cake is a decadent dessert that is also perfect for afternoon tea.
Layers of chocolate sponge drizzled with dark chocolate, sandwiched with mashed raspberries, chopped pear and whipped cream.
An indulgent layer cake
This cake consists of:
- Four layers of homemade chocolate sponge
- Melted dark chocolate
- Mashed fresh raspberries
- Slices and chunks of fresh pear
- Whipped thickened cream
I make the chocolate cake even spongier by adding a small amount of mashed raspberries to the batter.
The tartness of the fresh raspberries and the sweetness of the pear goes well with the richness of the dark chocolate.
You should make raspberry and pear chocolate cake because it is:
- A delicious dessert – eat a slice on its own or with some ice cream.
- Seasonal – raspberries and pears are now in season (autumn).
- Easy to make a larger cake – double the recipe to make a bigger cake that will serve eight to ten people.
- A tasty combination of dark chocolate, raspberries and pear.
- A great alternative to store-bought cake – soft sponge, fresh fruit and cream.
Raspberry and pear chocolate cake’s main ingredients:
- Self-raising flour
- Cocoa powder
- Dark chocolate
- Fresh raspberries
- Fresh pear
Tips for busy cooks
Use frozen raspberries if fresh raspberries aren’t in season.
Use tinned pears if fresh pears aren’t available.
If you don’t like dark chocolate, you can use milk chocolate instead.
You can use crème fraîche or plain Greek yogurt instead of thickened cream if you prefer.
This recipe makes a tall 10 cm round layer cake that is approximately four servings.
To make a larger layer cake (enough for about eight servings) – double the recipe and use two, 20 cm round cake tins (that have been greased & lined) to bake the cake batter in.
- Decadent dessert: serve a slice of cake with a scoop of vanilla ice cream or whipped cream.
- Afternoon tea: enjoy a piece of cake with a hot drink as a sweet treat.
A rich and chocolatey dessert
Raspberry and pear chocolate cake is an impressive fruit & chocolate layer cake.
Fresh raspberries and pear complement the dark chocolate flavour of this luxurious cake.
Did you eat this cake for dessert or afternoon tea?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Do you love fresh berries with chocolate? Try this recipe next: quick blueberry and chocolate cupcakes
Raspberry and pear chocolate cake
Raspberry and pear chocolate cake is a decadent dessert that is also perfect for afternoon tea. A fresh fruit and dark chocolate layer cake.
- 70 g caster sugar
- 100 g butter softened (plus extra for greasing tins)
- 2 large free-range eggs lightly beaten
- 100 g self-raising flour sifted
- ½ tsp baking powder sifted
- 1½ tbsp cocoa powder sifted
- ½ tbsp milk
- 140 g raspberries (reserve 100 g for filling) mashed with a fork
Filling and topping
- 150 g pear (approx. 1 medium) peeled and cored * see Recipe Notes
- 70 ml thickened cream whipped
- 70 g dark chocolate melted
- Whole raspberries
Preheat oven to 180°C fan. Grease and line two small, round springform cake tins (I use tins that are 10 cm in diameter and 5 cm in height).
Put sugar and butter in a large mixing bowl. Cream them together using an electric hand mixer or wooden spoon. Gradually add the beaten egg while continuing to whisk.
Using the electric hand mixer on a slow speed, gradually add the flour, baking powder and cocoa to the butter mixture. Increase the speed and add the milk and 40g of the mashed raspberries. Mix until evenly combined.
Transfer cake batter to the greased and lined tins. Bake in oven for 25 – 30 minutes (or until a skewer comes out clean when inserted into cake’s centre). Remove from oven and cool in tins for 10 minutes. Remove cakes from tins and cool fully before cutting them.
When the cakes are cold, use a serrated knife to cut off the domed top of each of the cakes to make the tops flat (you can use the leftover cake bits in another recipe). Then slice each cake in half horizontally to make four cake layers.
Dip the edges of the four cake layers in melted chocolate and put on a tray lined with greaseproof paper. Chill in fridge until ready to assemble cake.
To assemble the cake: put one cake layer on a serving plate. Spread some mashed raspberries onto the first layer and sprinkle over some chopped pear. Dollop on some whipped cream. Repeat with the other cake layers. Add the final layer of cake. Drizzle over remaining melted chocolate. Top with sliced, chocolate-drizzled pears and whole raspberries.
*Pear – chop half the pear into small chunks (this will go on top of the mashed raspberries). Cut the other half of the pear into slices and place them on a lined baking tray. Drizzle them with melted chocolate and chill them in the fridge until you are ready to serve.
Make a larger cake by doubling the recipe and using two, 20 cm round cake tins.