Dark Chocolate Pear Pistachio Cake
Decadence meets elegance in this Dark Chocolate Pear Pistachio Cake, a show-stopping dessert that combines the richness of dark chocolate with the subtle sweetness of ripe pears and the nutty crunch of pistachios. This moist and indulgent cake is made with a luxurious blend of cocoa powder, melted dark chocolate, and buttermilk for a deeply flavorful base, layered with tender slices of pear and finished with a generous sprinkle of chopped pistachios for added texture. Perfectly balanced between sweet and earthy, it’s an ideal centerpiece for special occasions or cozy gatherings. Serve it dusted with powdered sugar for a touch of sophistication, and pair with a cup of coffee or tea to elevate your dessert experience. This recipe is easy to follow, coming together in just an hour, and yields a stunning cake that’s sure to impress both visually and on the palate.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 4 ounces Dark chocolate (60-70% cacao), finely chopped
- 0.5 cup Unsalted butter, melted
- 0.75 cup Buttermilk
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 2 medium Ripe pears, peeled, cored, and sliced
- 0.5 cup Pistachios, roughly chopped
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large heatproof bowl, combine the chopped dark chocolate and melted butter. Melt the mixture over a pot of simmering water (double boiler method) or in the microwave in 15-second increments, stirring until smooth. Let it cool slightly.
Whisk the granulated sugar into the chocolate mixture until combined. Add the buttermilk, vanilla extract, and eggs, whisking until smooth.
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
Pour half of the batter into the prepared cake pan. Evenly lay out half of the pear slices on top of the batter.
Pour the remaining batter over the pears and spread it evenly. Arrange the remaining pear slices on top of the batter in a decorative pattern.
Sprinkle the chopped pistachios over the top of the cake.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then carefully remove it from the pan and cool completely on a wire rack.
Dust the top of the cake with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 314 mg | 14% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 39.9 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 451 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
