Chocolate Dessert

Chocolate, pear, ginger and coconut cakes

Name: Chocolate, pear, ginger and coconut cake recipe
Yield: 4
Ingredients: 200g unsalted butter, chopped, softened; 1 firmly packed cup (250g) brown sugar, plus ½ cup (125g) extra; 150g caster sugar; 4 eggs; ½ cup (120g) sour cream, at room temperature; 60g cocoa, sifted; 50g desiccated coconut; 2 cups (300g) self-raising flour; 3 tsp ground ginger; ¼ cup (50g) crystallised ginger, finely chopped; 100g dark (70%) chocolate, melted, cooled; 2 beurre bosc pears; Pinch ground cinnamon; Cocoa nibs, to serve; 200g unsalted butter, softened; 1 cup (120g) pure icing sugar, sifted; 50g good-quality cocoa, sifted; ½ tsp ground ginger

Rate now

https://healthimprovements.info/recipes/chocolate-pear-ginger-coconut-cakes/rqhhwzzl — Chocolate, pear, ginger and coconut cakes

Jump to recipe

by Phoebe Wood

Apr 20, 2019

You'll find sugar and spice aplenty in these cakes. You'll need 4 x 8-10cm cake pans for this recipe.

200g unsalted butter, chopped, softened
1 firmly packed cup (250g) brown sugar, plus ½ cup (125g) extra
150g caster sugar
4 eggs
½ cup (120g) sour cream, at room temperature
60g cocoa, sifted
50g desiccated coconut
2 cups (300g) self-raising flour
3 tsp ground ginger
¼ cup (50g) crystallised ginger, finely chopped
100g dark (70%) chocolate, melted, cooled
2 beurre bosc pears
Pinch ground cinnamon
Cocoa nibs, to serve

Chocolate buttercream icing

200g unsalted butter, softened
1 cup (120g) pure icing sugar, sifted
50g good-quality cocoa, sifted
½ tsp ground ginger

Method

1.

Preheat oven to 160°C/140°C fan-forced. Grease 4 x 8-10cm cake pans and line bases and sides with baking paper. Place butter and sugars in a stand mixer fitted with the paddle attachment and beat until thick and pale. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream, then fold in cocoa, coconut, flour, ground ginger, crystallised ginger and chocolate until combined.
2.

Divide batter among cake pans and smooth surface of each with the back of a spoon. Place cakes on a baking tray and bake for 1 hour 10 minutes, or until a skewer inserted in the centre of a cake comes out clean. Cool completely.
3.

To make the pear jam, peel and core the pears, then cut into quarters. Place in a saucepan with extra 1/2 cup (125g) brown sugar, cinnamon and ½ cup (125ml) water over medium-low heat. Bring to a simmer and cook for 25-30 minutes, until very tender. Allow pear to cool in the syrup, then mash with a fork.
4.

For the icing, place butter and sugar in a stand mixer fitted with the paddle attachment and beat until pale and fluffy. Add cocoa and ginger, and beat until well combined.
5.

Trim tops of cooled cakes using a large serrated knife, then divide cakes in half horizontally. Spread a heaped tbs of icing over the bottom half of each cake and top with 2 tbs pear jam. Top with top halves of cakes and spread remaining icing all over cakes, using an offset spatula to create a ‘naked cake’ effect by scraping back some of the icing so the cake is visible. Scatter with cocoa nibs to serve.