Chocolate Pear Cardamom Cake
Move over apples it's time for the pears to shine in this Chocolate Pear Cardamom Cake!
Ingredients
- ½ C Butter at room temperature
- ¼ C Cream Cheese
- 3 Large Eggs
- 1 ½ C Sugar
- 3 Medium Pears cored and peeled if desired
- 1 teaspoon Salt
- ½ teaspoon Baking Soda
- 1 teaspoon Cream of Tartar
- ½ TSP Cinnamon
- 1 teaspoon Cardamom
- ½ C Mini Chocolate Chipes optional
- 1 ¼ C Cassava Flour 160g
- ¼ C Arrowroot Starch
Chocolate Glaze
- ½ C Heavy Whipping Cream
- 1 C Chocolate
Instructions
For the Cake
- Preheat the oven to 350 degrees, grease a bundt pan or pan of choice and set aside.
- In the bowl of a stand mixer cream together the butter and cream cheese until combined.
- Add the sugar and mix until the mixture becomes lighter in color and fluffy.
- Add the eggs and pears to the mixture and stir until the pears have broken down, the eggs are combined, and the mixture is mostly even. (If there are are few tiny pieces of pear still visible, it's okay, but make sure you don't over mix.)
- Add the remaining ingredients (including the chocolate if you want them) to a small bowl and with the mixer on medium-low, slowly combine the dry ingredients into the wet mixture until all of it is incorporated.
- Transfer the batter to the cake pan of choice, bake for about 40-60 minutes depending on the cake pan chosen. A traditional bundt pan takes my oven about 45 minutes. You want a knife or toothpick to come out clean when it is done and the top to bounce back if you gently push on it.
For the Ganache
- While the cake is baking, make your ganache topping. Warm up the heavy whipping cream either on the stove or in the microwave for about 45 seconds - 1 min.
- Pour the warm heavy whipping cream over the chocolate into a bowl and stir till combined, the chocolate is completely melted and the mixture is smooth.
- Drizzle the ganache over the cake as desired once it has finished baking.
- Allow the cake to come to room temperature and enjoy!
Notes
Do you have to peel the pears?
The answer is it depends. I’ve done it both ways with and without peeling, and I’ve found that my preference is to peel them most of the way, but still leaving bits and pieces of the skin leaves that nice pear texture that I love. If you want to peel them all, go for it or leave the skin on it’s totally up to you
Nutrition
Calories: 239kcal
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