In this episode I am teaching you how to make a delicious pear and chocolate cake recipe, infused with wine. This is a chocolate cake for grownups with delicate flavors of wine infused fresh pears, apples, coffee and guava. This is a sophisticated cake that is sure to please the most discerning palates. It is surprisingly simple to make and I am sure you will want to make it for every adult birthday celebration!
PRINTABLE PDF VERSION CLICK HERE
Cake Ingredients
8 eggs
6 chocolate Carlos V bars
6 tsp Nescafe instant coffee
1 C boiling water
2 C apples, peeled, cored, and cut into small pieces
1 C sugar
1 C vegetable oil
2 C and 4 tsp cake flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
4 tsp butter or vegetable shortening
Layer Filling Ingredients
1 C powder sugar
2 C peeled, cored, and sliced pears
1 C red wine
Frosting Ingredients
32 oz of heavy whipping cream
1 C powder sugar
3 tsp guava liqueur
Cake Instructions
Preheat oven to 325 Fahrenheit.
Butter and flour four 8” round cake pans, and set aside, away from the heat of the oven.
In a small bowl, mix hot water with instant coffee and chocolate bars, cut into small pieces, and let them melt while you get the rest of the ingredients together.
Dry ingredients: In a large mixing bowl, mix sifted flour, sifted baking powder, sifted baking soda and sifted salt.
Wet ingredients: In a blender, combine sugar, chocolate/coffee mix, fresh apples, and vegetable oil. Blend until fully liquified.
Blend 8 eggs in a large mixer, using the whisk attachment, until frothy and fluffy.
Lower speed on mixer and add dry and wet ingredients, alternating 1/3 at a time.
When full incorporated, add ¼ to each of the buttered and floured cake pans.
Bake at 325 Fahrenheit for about 30 minutes, making sure a toothpick comes out clean when inserted in the middle of the cakes, before you remove from oven.
Set aside to cool on a wire rack and make sure they have cooled completely before you remove from pans, to facilitate removal from pans.
Cake Filling Instructions
Mix wine and powder sugar completely with a wire whisk to make sure all lumps are removed.
Add pears and wine mixture to a shallow frying pan and bring to a boil.
Bring to a simmer and cook until wine has been reduced to about half of the volume and has turned into the consistency of syrup.
Take away from heat and place in a medium size mixing bowl.
Let cool completely, the colder the better.
Frosting Instructions
Using wire whisk, whisk VERY cold whipping cream until it starts to thicken.
Lower speed on mixer and add powder sugar.
Increase speed back up and whisk until whipping cream forms very firm peaks.
Cake Assembly
Take 1/3 of the whipping cream and mix with the pear and wine syrup from steps 14 and 15, above and set aside.
Add guava liqueur to the rest of the whipping cream and set aside.
Place first layer of cake on cake decorating table or cake dish, setting on a round piece of wax paper if you plan to move the cake after decorating.
Layer a thick layer of the pear mixture from step 19, above, between every layer of the cake, about 1” thick.
Cover the cake with the frosting from step 20, generously, top and sides.
Let cake set about an hour, in the refrigerator, before cutting it.
Enjoy, enjoy, enjoy, this wonder cake with intense deep flavors of wine, chocolate, coffee and fresh apples and pears along with a delightful hint of guava liqueur!!!
Comments