pear and chocolate cake
125g butter, softened, plus extra for greasing
175g golden caster sugar
4 large eggs, lightly beaten
250g self-rising wholemeal flour, sifted
50g cocoa powder
50g dark chocolate, chopped
2 pears, peeled, cored and chopped
icing sugar, to dust
Preheat the oven to 180m degrees. Line the base of an 18cm springform cake tin with greaseproof paper, and grease the sides with the butter.
Cream the butter with the sugar until pale and creamy. Beat the eggs in gradually, adding a little of the flour each time. Fold in the cocoa powder, chopped chocolate and pears. Add the milk to the mixture and combine.
Pour the batter into the prepared cake tin, place it in the oven, and bake for about 30 minutes, or until firm and springy to the touch. Allow to cool in the tin for 5 minutes, then remove the tin and transfer the cake to a wire rack to cool completely. Dust with icing sugar before serving.