Chocolate Pear Ring Cake Ciambelle Alle Pere E Chocolate Recipe

There’s something magical about combining rich cocoa with juicy pears and dark chocolate chips—this recipe creates a symphony of flavors that’ll dance on your taste buds and make every bite of this cake feel like a warm, comforting hug. Grab your favorite mug, pour a cup of tea or coffee, and let’s dive into creating this chocolate pear delight that’s bound to become your new favorite homemade treat.

I love creating recipes that balance indulgence and freshness, and my Chocolate Pear Ring Cake does just that. With the deep flavor of unsweetened cocoa powder and the richness of dark chocolate chips, this cake is a delightful treat.

The pears add a juicy sweetness, and using vegetable oil makes it moist. It’s a dessert that perfectly combines chocolatey richness with the lightness of fresh fruit.

Chocolate Pear Ring Cake Ciambelle Alle Pere E Chocolate Recipe Ingredients

• All-purpose flour: Provides structure and bulk, rich in carbohydrates.
• Unsweetened cocoa powder: Adds deep chocolate flavor, contains antioxidants.
• Granulated sugar: Sweetens the cake, provides moisture.
• Pears: Add natural sweetness, packed with fiber and vitamins.
• Dark chocolate chips: Infuse rich chocolate flavor, source of antioxidants.

Chocolate Pear Ring Cake Ciambelle Alle Pere E Chocolate Recipe Ingredient Quantities

• 200g all-purpose flour
• 50g unsweetened cocoa powder
• 150g granulated sugar
• 3 eggs
• 100ml vegetable oil
• 100ml milk
• 1 packet (16g) baking powder
• 1 tsp vanilla extract
• 2 pears, peeled and chopped
• 100g dark chocolate chips
• Powdered sugar for dusting (optional)

How to Make this Chocolate Pear Ring Cake Ciambelle Alle Pere E Chocolate Recipe

1. Preheat your oven to 180°C (350°F) and grease a ring-shaped cake pan (ciambella mold).

2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and sugar until well combined.

3. In a separate bowl, beat the eggs with the vegetable oil, milk, and vanilla extract until smooth.

4. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.

5. Fold in the chopped pears and the dark chocolate chips, distributing them evenly throughout the batter.

6. Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.

7. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Remove the cake from the oven and let it cool in the pan for about 10 minutes.

9. Carefully invert the cake onto a wire rack and allow it to cool completely.

10. Once cooled, dust the cake with powdered sugar, if desired, before slicing and serving.

Chocolate Pear Ring Cake Ciambelle Alle Pere E Chocolate Recipe Equipment Needed

1. Oven
2. Ring-shaped cake pan (ciambella mold)
3. Large mixing bowl
4. Whisk
5. Separate mixing bowl
6. Beater or hand mixer
7. Spatula
8. Toothpick
9. Wire rack
10. Sifter or fine-mesh sieve (for powdered sugar)

FAQ

• Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour, but the cake may be denser and have a nuttier flavor.
• What kind of pears are best for this recipe? Bartlett or Anjou pears are ideal due to their sweetness and firmness.
• Can I use a different type of oil? Yes, you can use other neutral oils like canola or sunflower oil.
• Is it necessary to peel the pears? It’s recommended to peel the pears for a smoother texture in the cake, but it’s not mandatory.
• How can I store the cake? Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Can I replace the dark chocolate chips with milk chocolate? Yes, but it will result in a sweeter cake, aligning with your personal taste preference.
• Do I need a particular type of baking pan for this cake? A ring or bundt cake pan is ideal to achieve the ciambelle shape; however, any cake pan can be used if you adjust baking times accordingly.

Chocolate Pear Ring Cake Ciambelle Alle Pere E Chocolate Recipe Substitutions and Variations

• 50g unsweetened cocoa powder can be substituted with 50g carob powder.
• 100ml vegetable oil can be replaced with 100ml melted coconut oil or 100ml unsweetened applesauce for a lighter version.
• 100ml milk can be substituted with 100ml almond milk or oat milk for a dairy-free option.
• 1 packet (16g) baking powder can be substituted with 1 tablespoon (15g) homemade baking powder (combining 2 parts cream of tartar, 1 part baking soda, 1 part cornstarch).
• 100g dark chocolate chips can be replaced with 100g chopped dark chocolate or semi-sweet chocolate chips.

Pro Tips

1. Room Temperature Ingredients For a smoother batter and better texture, ensure that the eggs, milk, and any other liquid ingredients are at room temperature before mixing. This helps them integrate more easily with the dry ingredients.

2. Sifting for Smoothness Sift the cocoa powder and flour together instead of just whisking. This ensures there are no lumps in the batter and gives the cake a finer crumb.

3. Coat the Pears and Chocolate Before folding in the chopped pears and chocolate chips, toss them lightly with a bit of flour. This prevents them from sinking to the bottom of the cake during baking.

4. Gentle Mixing When combining wet and dry ingredients, mix gently and avoid overmixing to keep the cake light and fluffy. Overmixing can lead to a dense texture.

5. Testing for Doneness Ovens can vary, so start checking for doneness at the 30-minute mark by inserting a toothpick into the cake. If it comes out clean or with just a few crumbs, the cake is ready. Avoid opening the oven door frequently, as this can cause the cake to collapse.