Chocolate and Pear Cake with Whipped Cream and Dark Chocolate Sauce
There was a company birthday again recently and as usual, there was a cake Chocolate-y and whipped cream-y, with ruby red berries. Heaven in a cake pan! Not a crumble survived the celebration crowd.
The base-cake recipe is from SavorySweetLife:
1 stick of salted butter, softened to room temp.
1/2 cup sugar
2 large ripened bananas mashed ( or 2.5 small bananas) – I replaced one banana with a very ripe pear (had to use it for something )
1 tsp. vanilla – I didn’t have any so left it out
1 cup flour
1 tsp. baking soda
2 Tbl. cocoa powder
1/2 cup of sour cream
1 cup of mini chocolate chips (regular chocolate chips work too) – I used a bar of 60% chocolate, mashed it into little pieces – voilá, chocolate chips!
1/2 cup of chopped walnuts (optional)
1. Preheat oven to 180°C/350 degrees F. Lightly grease a 9×5 loaf pan, 2 mini pans or in this case, a round cake pan.
2. In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas (pear), sour cream, and vanilla until well blended. Add baking soda, cocoa, and flour. Mix everything until well incorporated. Add chocolate chips and nuts (if using).
3. Pour batter into loaf pan(s) and bake for 50 minutes – 1 hr.
Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out.
4. Remove from heat and allow to rest in the pan for 10 minutes. Invert onto a cooling rack.
5. Whip 200ml cream and spread the half of in on the cake. For a fancy crunchy layer, I placed on top of the cream a piece of Kolonada round wafer from the package we got from my sister from Prague.
6. Spread the other half of the cream on top of the wafer, drizzle with melted chocolate and decorate with a couple of red currants. Ta daaa!