This deliciously dense and fudgey mocha pear cake is perfect for any celebration, but easy enough to whip up in the kitchen if you just fancy a slice of something sweet with your tea. Flavoured with cocoa powder, coffee and made with wholemeal flour, this cake has a delicious flavour and texture that's perfect for serving with tea, coffee or a big dollop of double cream.
- 225g wholemeal flour
- 60g brown sugar
- 90g unsweetened cocoa powder
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. vanilla extract
- 3 medium eggs
- 150ml strongly brewed coffee
- 150ml buttermilk
- 125ml veg or rapeseed oil
- 3 large pears, cored and peeled, thinly sliced
Grease and line a 10-inch circular cake tin. Preheat the oven to 190C.
Whisk together the eggs, coffee, buttermilk, vanilla and oil. Whisk in the brown sugar. Sift in the flour and cocoa powder and stir until you have a smooth batter.
Arrange the pear slices in a circular form on the bottom of the prepared cake tin. Pour on the cake batter. Bake the cake for 55-65 minutes or until a skewer comes out clean. Leave to cool for 10 minutes and then very carefully turn out.