Chocolate Ganache Pear Upside-Down Cake
This Chocolate Ganache Pear Upside-Down Cake is a stunning, moist dessert featuring caramelized pears and luscious chocolate ganache. Perfect for any occasion!
Servings: 8 servings
Ingredients
For the Pear Caramel Layer:
- 2 large ripe pears peeled and thinly sliced
- 0.5 cup unsalted butter for melting
- 1 cup granulated sugar for caramelizing
For the Cake Batter:
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
For the Chocolate Ganache:
- 0.5 cup semi-sweet chocolate chips
- 0.25 cup heavy cream
Instructions
Prepare Pears and Caramel Layer
- Peel and slice 2 large ripe pears into thin, even slices. In a 9-inch cake pan, melt 1/2 cup unsalted butter over low heat, then sprinkle 1 cup granulated sugar evenly over the melted butter. Arrange the pear slices in a single layer on top of the sugar-butter mixture, slightly overlapping them.
Make the Cake Batter
- Cream together the softened butter and granulated sugar until light and fluffy. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract. In a separate bowl, whisk together 1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Assemble and Bake
- Pour the batter gently over the arranged pears in the cake pan, spreading evenly with a spatula. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for about 10 minutes.
Prepare the Chocolate Ganache
- While the cake cools, heat 1/4 cup heavy cream in a small saucepan over low heat until it just begins to simmer. Remove from heat and pour over 1/2 cup semi-sweet chocolate chips in a bowl. Let it sit for a minute, then stir until smooth and glossy.
Flip and Frost
- Run a knife around the edges of the cake to loosen it. Place a serving plate upside-down on top of the cake pan, then carefully flip the cake over to reveal the caramelized pear topping. Allow the cake to cool completely, then drizzle or spread the chocolate ganache evenly over the top. Slice and serve!
Equipment
- 9-inch Round Cake Pan
- Mixing bowls
- Electric Mixer or Whisk
- Spatula
- Sharp Knife
- Small saucepan
- Cooling rack
- Offset Spatula
Notes
- Use ripe but firm pears like Bartlett or Anjou for best caramelization and flavor.
- Make sure to grease the cake pan well to prevent sticking when flipping the cake.
- The ganache can be made a day ahead and warmed gently before spreading for convenience.
- Try swapping pears with apples or peaches for a different fruity twist.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.
