Red wine chocolate cake with poached pear


Red wine chocolate cake with poached pear

Prep Time: 30 Mins Cooking Time: 40 Mins Total Time: 1 Hour 10 Mins


  • 255g (1 3/4 cups) plain flour, sifted
  • 75g (3/4 cup) Dutch cocoa, sifted (see top tips)
  • 2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 330g (1 1/2 cups) caster sugar
  • 2 eggs
  • 250ml (1 cup) buttermilk
  • 250ml (1 cup) red wine
  • 125ml (1/2 cup) extra virgin olive oil
  • 1 tsp vanilla extract

Red wine poached pears

  • 110g (1/2 cup) caster sugar
  • 250ml (1 cup) red wine
  • 2 fresh or dried bay leaves
  • 3 corella pears, peeled, cored, quartered


  1. To make poached pears, combine all ingredients and 250ml (1 cup) water in a saucepan, then bring to a simmer over medium heat. Cover with a round of baking paper, reduce heat to low, then cook for 30 minutes or until pears are tender. Remove from heat, then cool pears in syrup.
  2. Meanwhile, to make cake, preheat oven to 180C. Grease a 23cm springform pan, then line base and sides with baking paper. Place flour, cocoa, bicarbonate of soda, baking powder, sugar and 1 tsp salt in a bowl and stir to combine. Add eggs, buttermilk, wine, oil and vanilla, then, using an electric mixer, beat on medium speed for 2 minutes or until smooth (the batter will be thin).
  3. Pour batter into pan and bake for 40 minutes or until a skewer inserted into centre comes out clean. Cool cake for 10 minutes, release side, then transfer to a wire rack to cool completely.
  4. Using a slotted spoon, remove pears. Return syrup to medium–high heat and simmer for 8 minutes or until thickened. Cool slightly.
  5. Top cake with poached pears, then drizzle with warm syrup to serve.