Pear And Chocolate Ripple Cake

The Weekly | February 12, 2016

Makes 8–10
Prep 20 mins
Cook 40 mins

340g packet butter cake mix
1 ripe pear, peeled, grated (²⁄³ cup)
¹⁄³ cup hazelnut meal
50g dark chocolate, finely grated
200g dark chocolate, chopped
½ cup sour cream

1 Preheat oven to moderate, 180°C. Lightly grease and line a deep 22cm round cake pan.
2 Prepare cake mix following packet instructions. Fold pear through. Pour half batter into pan. Sprinkle over combined meal and chocolate. Cover with remaining cake mix. Drag a bread and butter knife through batter to create ripple effect.
3 Bake 35–40 mins, until golden and cooked when tested. Cool in pan for 10 mins, before transferring to a wire rack to cool completely.
4 For frosting, in a heatproof bowl, place chocolate over a saucepan of simmering water. Stir with a metal spoon until melted. Remove from heat. Stir in sour cream until smooth. Chill 15 mins until a spreadable consistency. Spread over top of cold cake.

Photo by Rob Shaw/

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