Double Dare with Pears

This cake has everything you would possibly want in a cake! Rich chocolate, spicy cinnamon, warm vanilla, crunchy pecans, fruity fresh pears and creamy chocolate mousse!!!Would you dare not sharing this one?!

I organized the ingredients list in three sections to make it easy for you. The list might look long, but I promise, you need basic baking skills to make this cake. I am providing very detailed direction.

Batter Ingredients:

3 Eggs

1 Cup yogurt

½ Cup heavy cream

1 Cup granulated sugar

½ Cup canola oil

1 ½ Cup self-rising flour

1 Cup dark or extra dark chocolate chips

1 Teaspoon cinnamon powder

1 Cup pecan halves

Pear poaching ingredients:

3 Pears

3 Cups of water

1 Teaspoon cinnamon

2 Tablespoons vanilla extract

1 Cup granulated sugar

Chocolate mousse ingredients:

4 Cups heavy cream

2 Cups chocolate chips

2 Teaspoons cinnamon powder

1 Tablespoon vanilla extract

2 Tablespoons unsweetened coco powder

For decoration:

2 Tablespoons unsweetened coco powder

Fresh mint leaves

Cake preparation:

Preheat the oven to 350 degrees, on bake option.

In a large mixing bowl, combine eggs, yogurt, heavy cream, sugar, oil, cinnamon powder. Whisk everything together until the sugar has dissolved. Add the flour, and whisk or use and electric mixer until the batter is thick and creamy.

Place the chocolate chips in the microwave on high for 1 minute. Stir it with a small spoon until all the chips have melted.

Add the melted chocolate to the batter, mixing continually until the color of the batter has evened out .

Grease an 10X2” round cake pan with butter. Preferably a pan with removable bottom.

Chop the pecans coarsely and throw them in the bottom of the pan. Pour the cake batter over it.

In a saucepan, bring 3 cups of water to a boil. Add 1 cup of sugar, 1 teaspoon cinnamon and 2 tablespoons vanilla extract. Add  the peeled and quartered pears and keep boiling on high heat for 15 minutes. Drain the pears and keep one cup of the boiling syrup.

Arrange the pears in circle, dropping them one by one in the cake batter.

Cover the middle shelf in your oven with a sheet of aluminum foil. Place the cake pan on the bottom shelf under the aluminum foil. Bake at 350 degrees for 25 to 30 minutes.

Chocolate mousse preparation:

Place the chocolate ships in a microwave safe bowl, microwave them on high for 1 minute, stir with a spoon, and microwave again for another 20 seconds, and just keep stirring with a spoon until the chocolate has melted.

In a large mixing bowl, combine the heavy cream, 2 teaspoons cinnamon powder, 1 tablespoon vanilla extract and 2 tablespoons unsweetened coco powder. Use an electric mixer to work the cream into a slightly thicker texture, for about 1 minute only. Slowly add the melted chocolate mixing continually. Do not mix until the cream is very thick!

Assembling the cake:

If you are using a removable bottom pan, Keep the cake in the pan, drizzle over it with the 1 cup of the syrup you used to poach the pears, and cool it in the refrigerator for 15 minutes, or on the kitchen counter for 30 minutes.

If you are using a regular cake pan, carefully remove the cake from the pan. Slowly drizzle over it with the 1 cup of pear poaching syrup. Place four pieces of parchment paper on the serving plate, and place the cake over them upside up.

Pour the chocolate mousse over the cake, smooth it with a spatula, and place the cake in the refrigerator for 30 minutes.

Remove the parchment paper or remove the cake from the pan and place it on the serving place upside up.

Decorating the cake:

Using a bakery sifter, dust the top of the cake with the remaining 2 tablespoons of unsweetened coco powder, and decorate with fresh mint leaves to add some color.