Spiced Caramel Chocolate Cake with Roasted Pear

This cake doesn’t look quite as perfect as the original that I found on the blog chasing delicious, but I think I did find delicious with this cake. It has a flavorful frosting that doesn’t even need chocolate, and the actual cake isn’t the main part of this cake, it is just a piece of a complex cake with many pieces that all work in tandem to create a fall/winter flavor scheme. So this is the cake to make when you are craving that cinnamony spiced cider flavor.

This cake starts with two layers of rich chocolate cake, then you start adding the fall flavors with the spiced frosting and caramel. The final touch is the roasted pears, these are actually a very important, although they might look like an afterthought, they add a nice flavor and a contrasting texture to the extremely moist cake, and balances out the cinnamon in the caramel and frosting. If you’re looking for a fall themed cake, this is a good one to do.




1 cup flour

2 cups sugar

⅜ cup cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

3 eggs

3/4 cup heavy cream

1/2 cup sour cream

1/2 cup unsalted butter, melted

1 teaspoon vanilla

1 cup freshly brewed hot coffee

3 pears

½ cup pecans



1.Preheat the oven to 350°F. Prepare two 9 inch cake pans by buttering the bottom and sides, lining the bottom with parchment paper and buttering the paper (I just used a floppy round rubber pan). Set aside.

2. Stir together the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda & salt). Set aside.

3. In another bowl, beat the eggs until blended.

4. Add the cream, and sour cream then melted butter to the eggs. Mix until blended well.

5.Gradually mix the egg mixture into the dry ingredients in additions until well blended

6. Add the vanilla, then the hot coffee to the batter in small additions, mixing well after each addition.

7. Evenly distribute the batter into the prepared cake pans.

8. Place the cake pans on a baking sheet. Wrap the pears in tinfoil and add to the baking sheet. Bake everything in the oven for 30 to 35 minutes or until cake is cooked evenly throughout. The pears should be soft to the touch when you take them out – they will probably need to bake longer than the cake.

8. Allow the cakes to cool completely before frosting them.

10. Place one layer on a cake stand or plate. Using a piping bag with a large circle tip pipe large circles of frosting around the top of the cake – so when you press the second layer on top it will give a daisy appearance. You may also use an icing spatula to spread the frosting on top. Place the second layer on top.


Spiced Butter cream Frosting


4 cups powdered sugar

1 cup or 2 sticks unsalted butter, at room temperature

1 teaspoon vanilla

2 teaspoon cinnamon

1/2 teaspoon cardamom

2 tbsp cream


1. Add all of the ingredients to the bowl. Beat until everything is combined and the frosting is light and fluffy.

Store in an airtight container at room temperature. The frosting should last 3 to 4 days.


Spiced Caramel


2 cups sugar

1/3 cup water

1/2 teaspoon lemon juice

2 tablespoons corn syrup

1 1/2 cups heavy whipping cream

4 tbsp unsalted butter

1 teaspoon cinnamon



1. Add the sugar, water, lemon juice and corn syrup into the heavy-bottom pot and place over high heat. Stir until the sugar is dissolved.

2. Watching the thermometer and color carefully, boil the mixture until it becomes a golden amber color, or reaches about 325°F. This will take about 10 to 20 minutes. Do not stir during this time. If you don’t have a thermometer then keep a careful eye on the color changing.

3. Once the caramel has reached the appropriate color (careful not to let it continue cooking too long) remove from the heat. Carefully pour the cream into the pot while stirring vigorously. STAND BACK as you do this as the caramel and cream could pop and explode upwards.

4. If the mixture is lumpy, place the caramel back over the heat, stirring constantly until the lumps have dissolved.

5. Off of the heat add the butter and cinnamon. Stir until the butter is completely dissolved.

6. Let the caramel cool.

Store in an airtight container in the fridge. The caramel should last up to a week.



Spread frosting on the first layer of the cake and pour some of the spiced caramel over the top then put on the second layer and frost the whole cake. Set aside the best looking pear and cut the other two in half then cut in half again and remove the core. cut into thinner slices and decorate cake with the pears. Pour  more caramel over cake to complete the decorations.

Recipe adapted from Chasing Delicious: http://chasingdelicious.com

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