A slice of Italian Chocolate Pear Cake feels like the perfect balance between rustic tradition and indulgent comfort. The marriage of juicy, tender pears with a rich cocoa-based cake creates a dessert that is both elegant and approachable. It’s the kind of cake you can serve at a family Sunday dinner, but it also looks beautiful enough for a holiday table.
I remember the first time I baked this cake—it was a chilly fall afternoon, and the scent of ripe pears mingling with cocoa filled the kitchen in the warmest way possible. It’s not overly sweet, yet every bite delivers moist richness from the fruit and a hint of decadence from the chocolate chips. Whether you’re enjoying it with a cappuccino or serving it as the centerpiece of a dessert spread, this cake never fails to impress.
Italian Chocolate Pear Cake
Ingredients
- 6 to 7 medium ripe pears such as Bosc or Anjou, peeled, cored, and sliced
- 1 cup granulated sugar
- ½ cup vegetable oil or sunflower oil
- 1 cup water
- 1 tablespoon vinegar white or apple cider vinegar
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder Dutch-process preferred
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips dark or semi-sweet
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, whisk together sugar, vegetable oil, water, vinegar, and vanilla extract until well combined.
- Sift in the flour, cocoa powder, baking soda, and salt. Gently stir until the batter is smooth and just combined. Do not overmix.
- Pour the batter into the prepared pan and tap lightly to remove air bubbles.
- Arrange the pear slices in a circular pattern on top of the batter. Scatter the chocolate chips over the pears.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cake to cool completely in the pan before transferring to a serving plate.
Notes
Nutrition
Why This Italian Chocolate Pear Cake Is So Special
A Perfect Union of Flavors
The combination of pears and chocolate is timeless. Pears bring natural sweetness and moisture, while cocoa adds depth and a hint of bitterness that balances everything out. Sprinkle in chocolate chips, and you get melty bites of richness scattered throughout.
No Fuss, Just Comfort
One of my favorite things about this recipe is how approachable it is. You don’t need fancy ingredients—most are pantry staples. Unlike many cakes that require butter or cream, this one uses vegetable oil and water, which makes it lighter but still incredibly moist.
A Rustic Italian Classic
This cake nods to traditional Italian home baking, where simple ingredients shine. You won’t find frosting or elaborate layers—just fruit and chocolate baked into a single round that speaks for itself. It’s the kind of recipe you can return to year after year, especially during pear season.
If you love fruit-forward bakes, you’ll also enjoy my Apple Crumb Muffins or the cozy Pumpkin Bars with Cake Mix.
Ingredient Breakdown & Substitutions
- Pears: Choose medium, ripe pears that hold their shape when baked, such as Bosc or Anjou. You’ll need about 6–7. Slightly underripe pears also work, as they soften in the oven.
- Sugar: Granulated sugar keeps the cake sweet but balanced. You can replace part of it with light brown sugar for a caramel note.
- Vegetable Oil: Neutral in flavor and keeps the cake moist. You can substitute with sunflower oil or light olive oil.
- Water + Vinegar: These work together with baking soda to give the cake rise, making it tender without eggs.
- Vanilla Extract: Enhances the chocolate flavor while complementing the fruit.
- Flour: Standard all-purpose flour gives structure. For a nuttier twist, swap ¼ cup with almond flour.
- Cocoa Powder: Unsweetened cocoa is key—use Dutch-process for a deeper, darker flavor.
- Baking Soda & Salt: Classic leavening and flavor enhancers.
- Chocolate Chips: Dark or semi-sweet chips add richness. You can also use chopped chocolate chunks for bigger bites.
Craving more cozy fall desserts? Try my Crockpot Apple Caramel Dump Cake for another fruit-meets-sweet comfort bake.
Step-by-Step Instructions
- Preheat the Oven
Heat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan so the cake releases easily. - Mix the Wet Ingredients
In a large bowl, whisk together sugar, vegetable oil, water, vinegar, and vanilla extract until smooth. - Add the Dry Ingredients
Place a sieve over the bowl and sift in flour, cocoa powder, baking soda, and salt. Stir gently until combined. Do not overmix. - Prepare the Batter
Pour the mixture into your pan. Tap lightly to remove bubbles and spread evenly. - Layer the Pears and Chocolate
Peel, core, and slice pears into ½-inch wedges. Arrange them in a circle on top of the batter. Scatter chocolate chips across the pears. - Bake the Cake
Bake for 45 minutes, or until a toothpick comes out clean. The top should look set with gooey melted chocolate peeking through. - Cool & Serve
Allow to cool completely in the pan before transferring to a serving plate.
Looking for a fun no-bake treat instead? You’ll love my Pumpkin Pie Cheesecake Balls.
Variations, Storage & Serving Ideas
Variations
- Nutty Crunch: Add a handful of chopped hazelnuts or walnuts on top.
- Pear Layer Inside: Fold chopped pears into the batter for extra fruit flavor.
- Spiced Version: Add 1 tsp cinnamon and ¼ tsp cardamom for warmth.
- Chocolate Overload: Drizzle melted chocolate over the cooled cake for a more decadent finish.
Storage
Store at room temperature (covered) for up to 2 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap slices individually and keep for up to 2 months.
Serving Ideas
- Dust with powdered sugar for a rustic finish.
- Serve warm with vanilla gelato or whipped cream.
- Pair with a cappuccino for a true Italian experience.
For another festive bite-sized dessert, try my Pecan Pie Balls.
FAQs About Italian Chocolate Pear Cake
1. What type of pears work best for baking this cake?
Firm pears such as Bosc, Bartlett, or Anjou are best because they hold their shape during baking. Softer varieties may break down too much.
2. Can I make this cake ahead of time?
Yes! This cake actually tastes better the next day as the flavors deepen. Bake, cool, and store covered at room temp or in the fridge.
3. How do I know when the cake is done baking?
Insert a toothpick into the center—if it comes out clean with only a few moist crumbs, the cake is ready. Avoid overbaking to keep it moist.
4. Can I make this cake vegan?
It already is! With no eggs or dairy, this recipe is naturally vegan. Just be sure to use vegan-friendly chocolate chips.
Final Cozy Thoughts
Italian Chocolate Pear Cake is proof that simple ingredients can create something truly memorable. It’s not just about dessert—it’s about tradition, comfort, and sharing a treat that feels homemade and special. Whether you serve it as a weeknight sweet or holiday centerpiece, it will win hearts at first bite.
For more fall and festive baking, explore my full collection via My Flavor Recipes.
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