Tea and coffee cakes are the best. They’re easy to make and easier to serve and eat. And they go great with a cup of tea or coffee without being overbearingly sweet. Simple homemade chocolate cakes are probably on top of everyone’s favourite cakes list. There are many variations and honestly, why not? The more, the merrier. Now, to take a simple chocolate cake up a notch pair it with a fruit and you wouldn’t believe how amazing it tastes. We do it with bananas, strawberries and cherries. This time I picked pear. Also because I stumbled on a unique recipe in Julia’s Album.
The cakes I’ve made in the past have been of two kinds – butter based or oil based. Sometimes there’s melted chocolate in there for extra fudginess and flavour. But this one was new. It had me whisking melted chocolate and butter with the sugar. Followed by the other ingredients. It’s simple, of course. As a result the cake was quite amazing. It turned out to be extremely moist with big chocolate flavour and deep chocolate colour.
1 8 inch square cake with 9 large pieces
1 hour in a small OTG
Flour – 1 cup
Baking soda – 3/4 tsp
Dutch processed cocoa or regular cocoa – 1/3 cup
Dark chocolate – 1/2 cup
Salted butter – 1/4 cup
Eggs – 2
Vanilla – 1 tsp
Sugar – 3/4 cup
Milk – 1/2 cup at room temperature
Pear – 2 medium, cut into chunks
Preheat oven at 190 degrees C.
Melt chocolate and butter in a microwave or over a heat proof bowl sitting on a pot of simmering water.
Once melted completely add the sugar and whisk for 2-3 mins.
Add the eggs and vanilla. Whisk for another 2 mins.
In a separate bowl mix together the flour, baking soda and cocoa.
Add the milk and dry ingredients alternatively till the batter comes together. Don’t over mix.
Toss the pear pieces in and give it one last stir
Pour the batter in your 8 inch baking tin and bake for 50 mins to an hour at 190 degrees C. Do check the cake at 45 min mark.