Pear and chocolate drizzle cake

Nici Wickes shares her mum's pear and chocolate drizzle cake recipe that marries two flavours that were meant to be together – pear and chocolate. Serve warm, as a dessert. It’s so impressive!

By Nici Wickes
  • 40 mins cooking
  • Serves 10
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This recipe first appeared in New Zealand Woman's Weekly.
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  • 180 gram butter, softened
  • 1 cup sugar
  • 3 eggs
  • 3 cup plain flour
  • 3 teaspoon baking powder
  • pinch of salt
  • 3/4 cup buttermilk (see recipe tip)
  • 4 - 6 small to medium-sized pears (Mum uses Honey Belle), peeled, cored and quartered
  • 1/4 cup cream
  • 150 gram quality dark chocolate (60% at least), chopped
  • softly whipped cream, to serve (optional)


  • 1
    Preheat oven to 180°C fanbake. Line a 25cm springform tin with baking paper.
  • 2
    Cream the butter and sugar until pale and creamy. Beat in the eggs, one at a time, and continue beating for 1-2 minutes.
  • 3
    Sift the flour, baking powder and salt together. Stir half into the creamed mixture. Add the buttermilk, then the remaining dry ingredients.
  • 4
    Scrape the batter into the prepared tin. Smooth the top with the back of a wet spoon.
  • 5
    Place the pears core-side down to cover the batter. No need to press them in.
  • 6
    Bake for 35-40 minutes or until a skewer inserted comes out clean. Cool for 15 minutes in the tin before removing to cool further on a wire rack.
  • 7
    Make a chocolate drizzle by warming the cream and dark chocolate in a bowl over a pot of simmering water. Whisk until smooth and glossy.
  • 8
    When ready to serve, drizzle chocolate over the cake. Serve with whipped cream, if desired.


If you don't have buttermilk, use regular milk with 3 tsp lemon juice or white vinegar added. Leave to curdle, then use as per recipe.

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