Upside-down pear and chocolate cake

Delight your family and friends with this beautiful upside down dessert served fresh out of the oven. Indulge your senses with decadent chocolate cake topped with juicy, sweet tender pears.

  • 20 mins preparation
  • 1 hr 20 mins cooking
  • Serves 12
  • Print


Upside-down pear and chocolate cake
  • 3 large packham pears
  • 50 gram butter, chopped
  • 1/4 cup (55g) caster sugar
  • 1 cup (150g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1 3/4 cup (385g) caster sugar, extra
  • 1/2 cup (50g) cocoa powder
  • 2 eggs
  • 1 cup (250ml) milk
  • 80 gram butter, extra, softened
  • 150 gram dark chocolate, melted


Upside-down pear and chocolate cake
  • 1
    Peel, core and halve the pears; cut each half into 6 wedges. Add pear, butter and caster sugar to a large frying pan, covered, over medium heat. Cook for 5 minutes, stirring occasionally, until the pear is just softened.
  • 2
    Meanwhile, preheat oven to moderate, 180°C (160°C fan-forced). Grease and line a deep 22cm round cake pan with baking paper. Arrange pear slices in base of pan.
  • 3
    Beat the remaining ingredients, except the chocolate, in a large bowl with an electric mixer on slow speed until combined. Beat a further 2 minutes on medium speed. Beat in chocolate until combined.
  • 4
    Pour mixture over pears in prepared pan. Bake in a moderate oven for about 1 hour 15 minutes or until cooked when tested. Stand for 10 minutes before turning onto a wire rack to cool.


Pears will ripen more quickly if you store them at room temperature in a paper bag with an apple.

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