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Pear Speculoos Chocolate Cake: A Deliciously Spiced Recipe

  • Total Time: 180 minutes
  • Yield: 10-12 servings 1x

Description

A decadent chocolate cake layered with spiced pear filling and a creamy Speculoos buttercream frosting.

Ingredients

Scale
  • 225g (1 cup) unsalted butter, softened
  • 200g (1 cup) granulated sugar
  • 75g (? cup packed) light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 280g (2 ¼ cups) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 120ml (½ cup) buttermilk
  • 120ml (½ cup) strong brewed coffee, cooled
  • 100g (3.5 oz) dark chocolate, chopped (at least 70% cacao)
  • 3 ripe but firm pears (such as Bosc or Anjou), peeled, cored, and diced
  • 2 tablespoons unsalted butter
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 225g (1 cup) unsalted butter, softened
  • 450g (3 ¾ cups) powdered sugar, sifted
  • 120g (½ cup) Speculoos cookie butter (Biscoff spread)
  • 2–4 tablespoons milk or heavy cream, as needed
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Speculoos cookies, crushed
  • Chocolate shavings
  • Fresh pear slices

Instructions

  1. In a large skillet over medium heat, melt the 2 tablespoons of butter.
  2. Add the diced pears and 2 tablespoons of granulated sugar to the skillet. Stir to coat the pears evenly with the butter and sugar.
  3. Cook the pears, stirring occasionally, for about 8-10 minutes, or until they are softened but still hold their shape.
  4. Stir in the lemon juice, cinnamon, ginger, and cloves. Cook for another minute, allowing the spices to bloom and release their flavors.
  5. Remove the skillet from the heat and let the pear filling cool completely before using it in the cake.
  6. Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper rounds.
  7. In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
  8. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  9. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  10. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and cooled coffee. Begin and end with the dry ingredients. Mix until just combined.
  11. Gently fold in the chopped dark chocolate.
  12. Divide the cake batter evenly between the prepared cake pans.
  13. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  14. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  15. In a large bowl (or the bowl of a stand mixer), beat the softened butter until smooth and creamy.
  16. Gradually add the sifted powdered sugar, beating on low speed until combined.
  17. Beat in the Speculoos cookie butter until well combined.
  18. Add milk or heavy cream, one tablespoon at a time, until the buttercream reaches your desired consistency.
  19. Stir in the vanilla extract and a pinch of salt.
  20. Beat the buttercream on medium-high speed for 2-3 minutes, until light and fluffy.
  21. If the cakes have domed on top, use a serrated knife to level them.
  22. Place one cake layer on a serving plate or cake stand.
  23. Spread a generous layer of Speculoos buttercream over the first cake layer.
  24. Spread the cooled pear filling evenly over the buttercream.
  25. Carefully place the second cake layer on top of the pear filling.
  26. Frost the entire cake with the remaining Speculoos buttercream.
  27. Garnish the cake with crushed Speculoos cookies, chocolate shavings, and/or fresh pear slices, if desired.
  28. Chill the cake in the refrigerator for at least 30 minutes before serving.

Notes

  • Use room temperature ingredients for proper emulsification.
  • Don’t overmix the batter to avoid a tough cake.
  • Cool the cakes completely before frosting to prevent melting.
  • Sift the powdered sugar to prevent lumps in the buttercream.
  • Adjust the sweetness of the buttercream by reducing the powdered sugar.
  • Get creative with the garnish using other toppings like nuts or melted chocolate.
  • Store the cake in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for about 30 minutes before serving.
  • Variations: Apple Speculoos Cake, Spice Cake, Nutty Cake, Caramel Drizzle.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes

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Find it online: https://homecookmaria.com/pear-speculoos-chocolate-cake/