Pear Chocolate Cake, Chocolate Ganache

Pear chocolate ganache cake - Lilie Bakery

Gluttony alert with this recipe from Chocolate pear cake ! The simple pleasure of marrying whole pears and dark chocolate in a homemade cake... A dessert that will have its effect with its creamy ganache.

Chocolate and pear is the ideal combination, isn't it? Hence the idea of ​​making this chocolate pear cake recipe by adding whole fruit for even more delicacy.

What you will like with this recipe

  • flavors : with each bite we find the alliance pear chocolate, just delicious! The cake has a good taste of cocoa, and the pears if they are very ripe will be very tasty.
  • Texture : the chocolate cake has a classic but rather dense texture because it allows the fruits to be held upright inside. The pears are melt-in-the-mouth after cooking and the ganache that is added afterwards is very creamy.
  • Difficulty level : it's a cake, so it's a rather simple recipe to make. If you have a pastry robot or a electric mixer it will be perfect. You will need a rectangular cake mold to cook it.
Pear chocolate cake - Lilie Bakery

Ingredients needed for this chocolate pear cake

  • butter : here we need soft and softened butter at room temperature.
  • light brown sugar : it's my favorite sugar in baking with this good little caramelized taste.
  • chocolate : I use dark pastry chocolate with 52% cocoa here.
  • bitter cocoa : I add it to reinforce the cocoa taste of the recipe, it's delicious with chocolate chunks.
  • all-purpose flour / baking powder / salt : to give texture to the cake and make it rise.
  • milk : Choose whole or semi-skimmed milk as you prefer.
  • pears : they must be very ripe for this recipe. If this is not the case, I advise you to poach them before (see below).
  • cream : I use full cream to create the chocolate ganache.

How to make a chocolate pear cake?

If necessary we start with poach the pears : in a saucepan, heat the sugar and water to make a syrup, cook the peeled pears for a few minutes.

To realize the chocolate cake, beat the butter and sugar then add the eggs and melted chocolate. We finish by alternating dry ingredients and milk.

To "Imprison" whole pears in the cake, they are placed in the cake mold covered with baking paper. Then pour the chocolate paste on either side of the pears. After cooking, a passage in the refrigerator will facilitate the cutting, for a neat result.

Then we prepare the ganache, a cream and chocolate mixture that will be coated with relish when serving on the chocolate pear cake ...

Sliced ​​chocolate pear cake - Lilie Bakery

My tips for making this cake perfectly

  • I advise you to poach the pears to make sure they will be well cooked when you cut them. In the recipe at the bottom of the page, I explain how to do it.
  • To easier tasting, you can also cut the pears in half and remove the seeds before placing them in the mold. Only problem, they will hold more difficult to the vertical. On the photos opposite, they are whole (I don't eat the pips, huh). I remove the pips by simply eating the cake.
  • for clean cut on your part, refrigerate your cake before tasting.

How to properly store your chocolate pear cake?

Once made, and topped with ganache, this chocolate pear cake can be kept in the refrigerator for about 5 days, ideally in an airtight bell jar. Take it out 15 minutes before tasting so that it regains its flavors.

You can also keep it at room temperature (if it doesn't have its chocolate ganache) for about 3-4 days.

Pear chocolate ganache cake zoom - Lilie Bakery

Other recipes to try

If you like desserts made with pear or chocolate, I advise you to take a look at these recipes from the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty pear and chocolate cakes!

Chocolate pear cake with flowing ganache - Lilie Bakery
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4.8 on 18 votes

Chocolate Pear Cake Chocolate Ganache

A very gourmet chocolate pear cake that deliciously combines fruit and chocolate…
Prep time30 minutes
Cook time50 minutes
Total1 time 20 minutes
Recipe type: Dessert, Snack
Cuisine: French
Keyword: cake
Yield: 8 people


Chocolate pear cake

  • 220 g softened butter
  • 160 g brown sugar
  • 4 eggs
  • 50 g dark chocolate pastry
  • 250 g all-purpose flour
  • 1 cc baking powder
  • Pinch of salt
  • 20 g unsweetened cocoa powder
  • 80 ml milk
  • 4 peeled pears rather ripe - otherwise poach them for 15 min in 1L water + 250g powdered sugar + a little vanilla

Chocolate ganache

  • 140 g dark chocolate pastry
  • 140 ml whole liquid cream
  • 2 cs water


Chocolate Pear Cake

  • Preheat the oven to 180 ° traditional heat.
  • Beat the butter and sugar for a few minutes with a food processor or electric mixer.
  • Add the eggs one by one, without mixing too much, then the melted dark chocolate.
  • In a separate container, sift the flour, bitter cocoa, yeast and salt then incorporate this mixture into the dough, alternating with the milk.
  • Grease a cake tin (mine size 26 x 10 x 8cm) and cover with baking paper.
  • Line up the pears in the mold and hold them while placing the dough on either side of the pears in the mold. The dough is rather dense - it's normal you have to hold the fruit during cooking.
  • Bake for about 50 minutes and let cool on the grill. I recommend a passage in the refrigerator for a clean cut.

Chocolate ganache

  • Heat the liquid cream and pour over the chocolate cut into pieces, smooth and add the water to obtain a rather liquid consistency for topping (with my quantities, you will have some left over to then coat each part individually).


This chocolate pear cake can be kept in the refrigerator for about 5 days, ideally in an airtight bell. Take it out 15 minutes before tasting so that it regains its flavors.
You can also keep it at room temperature (if it doesn't have its chocolate ganache) for about 3-4 days.
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
September 27, 2017



  1. Reply


    September 8, 2017

    Your photos are superb, I note the recipe to test it.

  2. Reply


    September 8, 2017

    I really like your cake!

  3. Reply


    September 8, 2017

    Hum I salivate ...

  4. Reply


    September 9, 2017

    Huuuum your photos are sublime it makes you want so much

  5. Reply


    September 9, 2017

    the pear and chocolate duo has nothing more to prove and I love it, your cake is irresistible! despite everything, as soon as I see whole pears in a cake, although it looks nice when cut, makes me say that I will cut them into pieces if I made it!

  6. Reply


    September 9, 2017

    It is in the oven thank you for this recipe

  7. Reply

    Miss Blanche

    September 10, 2017

    The perfect cake to start the fall! (you have to find an excuse - laughs -)

  8. Reply


    September 16, 2017

    I just made this recipe… How can I say it ??… Crazy !!!!

  9. Reply


    September 27, 2017


    Thank you for this recipe. This cake is delicious! Unfortunately, I couldn't get the pears to fit properly in the mold so some parts didn't have a lot of pear. I will do it again without hesitation!

  10. Reply


    22th November 2017

    Hello ! What can I replace brown sugar with? I'm in Japan and there aren't really any….
    Thank you!!

    • Reply

      Lilie bakery

      December 13, 2017

      Hello Gaëlle, with powdered sugar by reducing the quantities to have less sweetening effect :)

  11. Reply

    Anne Laure

    20th October, 2018

    Delicious ! The pear is tender and with the ganache it's excellent! And very pretty when cut!

  12. Reply

    Michael PERNOT

    September 23, 2019

    Another superb and delicious recipe
    I used Williams pears that were just ripe enough and what a result in the end !!!
    I wanted to know how to prevent holes from forming (craters) above the pears when the cake is baked
    Thank you

  13. Reply


    31th January 2021


    I am going to test this recipe, when should the ganache be added? Just before serving or a little before so that it solidifies on the cake? Thank you

  14. Reply


    27th February 2021

    5 stars
    The pear-chocolate mixture absolutely top, a real success for me!

  15. Reply

    Little mouse

    5th October, 2022

    Get cooking now!
    Roll on tomorrow

  16. Reply


    4th November 2022

    Can we use canned pears?
    Thank you

    • Reply

      Lilie bakery

      5th November 2022

      Hello Annie, you can totally try with pears in syrup, see you soon :)

  17. Reply


    5th February 2023

    I followed the recipe to the letter ormis for the butter 220 gr? I had a doubt. I consulted other chocolate pear cake recipes, I only used 120g and it was very good.

    • Reply

      Lilie bakery

      7th February 2023

      Hello Lydia, I confirm the quantities are good! The butter brings the softness and the gluttony to this cake, it is a pity to reduce it. See you soon :)

  18. Reply


    March 19, 2023

    I'm going to try this cake but I think I'll cut the pears into small pieces…See you soon for other recipes

  19. Reply


    20th May 2023

    5 stars
    This chocolate pear cake is excellent and always has its effect with whole pears! To vary and because I like spices a lot, I sometimes add a mixture of cinnamon-ginger-cardamom in the chocolate (either in the dough or in the ganache), I find that it goes very well with chocolate and the pear :-)
    Thank you for all your recipes, each one more delicious and beautiful than the other!

    • Reply

      Lilie bakery

      26th May 2023

      Thank you Celia for your feedback! It's a nice variation with the spices, you're right. See you soon :)

  20. Reply


    2th October, 2023

    5 stars
    Thank you very much for this recipe, I tried it today and it was a real treat.

    • Reply

      Lilie bakery

      3th October, 2023

      Thank you very much Aurélie!

  21. Reply


    30th January 2024

    Before trying this delicious recipe, I would like to know if it is possible to make it in advance and freeze it whole please?

    • Reply

      Lilie bakery

      31th January 2024

      Hello Cindy, yes it is possible, however the ganache must be made at the last moment (once your cake has defrosted). See you soon :)


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