- 175g butter (softened)
- 175g brown sugar
- 100g self-raising flour
- 75g cocoa
- 1tbsp ground coffee
- 3 eggs
- 2 pears
- 1 carton of whipping cream
Peel, chop and blend pears.
Mix the flour, cocoa, coffee, butter, sugar and eggs with half of the pear gunge.
Divide between two cake tins (grease if they’re not silicon). Bake for about 25mins at 180°C (but remember to keep checking).
While it’s cooking, whip the cream and add in the remainder of the pear.
When the cake is cooked, allow to cool for a few minutes before attempting to remove from the tin (particularly if its a loose-bottom tin, they’re lethal).
Spread the cream on the top of one of the cakes, and sandwich the other cake on top.
If you have the urge you can decorate the top.
It’s normal for the cream to look curdled because of the pear juice, that’s fine. Once the cake is assembled it’s good to leave it to cool for a bit, because the juice from the cream soaks into the cake and makes it go fudgy, which is delicious.