Pear Cake with Whipped Chocolate Ganache
 
Makes about 12 servings
Ingredients
  • ¾ cup (170 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • ½ cup (110 grams) firmly packed light brown sugar
  • 4 large eggs (200 grams)
  • 1 teaspoon (4 grams) vanilla extract
  • 2¾ cups (344 grams) cake flour
  • 1 teaspoon (5 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • ¼ teaspoon ground cardamom
  • 1¾ cups (560 grams) pear spread or jam*
  • ¾ cup (180 grams) whole buttermilk
  • Whipped Chocolate Ganache (recipe follows)
  • Garnish: shaved chocolate (see Note)
Instructions
  1. Preheat oven to 325°F (170°C). Spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan; spray pan again.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cardamom. In a small bowl, whisk together pear spread and buttermilk. With mixer on low speed, gradually add flour mixture to butter mixture alternately with pear spread mixture, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan, smoothing top with an offset spatula.
  4. Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool completely in pan. Using excess parchment as handles, remove from pan. Spread Whipped Chocolate Ganache onto cooled cake. Garnish with shaved chocolate (See Note), if desired.
Notes
*We used St. Dalfour Gourmet Pear 100% Fruit Spread, available at specialty food stores or online.

Note: To create shaved chocolate, microwave a block of chocolate in 5-second intervals to soften it slightly. Using a vegetable peeler, thinly shave off pieces of chocolate. We used Callebaut 60.3% Cacao Dark Chocolate.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/pear-cake-whipped-chocolate-ganache/