Wild Spearmint Pear Chocolate Cake Recipe

Name: Wild Spearmint Pear Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ tablespoons salted butter, softened (1 3/4 sticks); 2 1/4 cups sugar; 6 large eggs; 2 teaspoons baking powder; 2 teaspoons vanilla extract; 2 1/2 cups flour; 1/2 teaspoon salt; 10 ounces bittersweet dark chocolate (we used 70% cacao), cut with a knife in to small chunks; 2 2/3 cups fresh pears, peeled, cored and cut into 1/2-inch cubes (about 2 medium pears); 2 1/2 tablespoons fresh wild spearmint (packed)

Servings: persons

¼ tablespoons salted butter, softened (1 3/4 sticks)
2 1/4 cups sugar
6 large eggs
2 teaspoons baking powder
2 teaspoons vanilla extract
2 1/2 cups flour
1/2 teaspoon salt
10 ounces bittersweet dark chocolate (we used 70% cacao), cut with a knife in to small chunks
2 2/3 cups fresh pears, peeled, cored and cut into 1/2-inch cubes (about 2 medium pears)
2 1/2 tablespoons fresh wild spearmint (packed)

1
Preheat the oven to 400u00b0 F.
2
In a mixer, cream the butter and sugar. Add the eggs, mixing well, then add the baking powder and vanilla extract.
3
Mix the flour and salt and add them to the cake mixture; mix until combined.
4
With a rubber spatula, fold in the pears, chocolate, and mint.
5
Evenly distribute the batter between two buttered and floured 9 1/2 x 4 1/2-inch loaf pans or two 8 x 2-inch round cake pans.
6
Bake uncovered on a middle rack in the oven for 20 minutes.
7
Tightly cover each pan with aluminum foil, reduce the oven temperature to 360u00b0 F, and bake for an additional 15 minutes.
8
Remove the cakes from the oven and let rest with aluminum foil cover on for 15 minutes. Remove the foil, then let the cakes breathe and rest for 30 more minutes before turning them out onto a wire rack.

1326

kcal

Calories

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¼ tablespoons salted butter, softened (1 3/4 sticks), 2 1/4 cups sugar, 6 large eggs, 2 teaspoons baking powder, and more.

Yes, Wild Spearmint Pear Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Wild Spearmint Pear Chocolate Cake

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