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Sticky pear chocolate mud cake

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  • Vegetarian
  • Peanut free
  • Sesame free
  • Soy free

For a show-stopping dessert with a seasonal twist, try this indulgent chocolate cake. It’s topped with whipped cream, caramel pears and hazelnuts - a winning combination.

  • Serves16
  • Cook time1 hour 40 minutes
  • Prep time20 minutes, + cooling and 1 hour chilling time
Whole sticky pear chocolate mud cake with whipped cream, caramel and two whole pears on top


  • 1 1/2 cups (330g) brown sugar
  • 1 tbs instant coffee powder
  • 250g butter, chopped
  • 200g dark chocolate, chopped
  • 2 Coles Australian Free Range Eggs
  • 1 1/2 cups (225g) plain flour
  • 1/4 cup (35g) self-raising flour
  • 1/4 cup (25g) cocoa powder
  • Thickened cream, whipped, to serve
  • 1/3 cup (45g) hazelnuts, toasted, coarsely chopped
  • Dark chocolate, extra, coarsely chopped

Caramel pears

  • 4 small firm pears, peeled
  • 1 cup (220g) brown sugar
  • 2 cinnamon sticks or quills
  • 2 whole star anise
  • 1 tsp vanilla bean paste
  • 200ml thickened cream
  • Pinch of salt

Nutritional information

Per serve: Energy: 1963kJ/470 Cals (23%), Protein: 5g (10%), Fat: 25g (36%), Sat fat: 15g (63%), Carb: 55g (18%), Sugar: 41g (6%), Fibre: 3g (10%), Sodium: 157mg (8%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 150°C. Grease a 17cm (base measurement) round cake pan and line the base and side with 3 layers of baking paper. Combine the sugar, coffee powder, butter, chocolate and 1 1/2 cups (375ml) hot water in a large saucepan over low heat. Cook, stirring, for 5-7 mins or until chocolate melts and mixture is smooth. Transfer to a heatproof bowl. Cool for 20 mins.
  2. Step 2

    Add eggs to chocolate mixture in the bowl. Use a balloon whisk to stir until well combined. Stir in the combined flour and cocoa powder. Pour into the prepared pan. Bake for 1 1/2 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.
  3. Step 3

    Meanwhile, to make the caramel pears, place the pears and sugar in a medium saucepan. Cover with cold water. Add the cinnamon, star anise and vanilla. Place over high heat. Bring to the boil. Reduce heat to low. Cover with a piece of baking paper to keep the pears submerged in the cooking liquid. Cook for 1 hour or until pears are tender. Discard the paper and transfer pears to a heatproof bowl. Increase heat to high and bring syrup to the boil. Cook, stirring occasionally, for 10 mins or until the syrup reduces by three-quarters. Add the cream. Cook for 5 mins or until the sauce thickens. Stir in the salt. Set aside for 10 mins to cool. Transfer to a heatproof bowl. Place in the fridge for 1 hour to thicken.
  4. Step 4

    Place whipped cream in a bowl. Drizzle with a little caramel sauce and gently marble with a spoon. Place the cake on a serving platter. Spoon over the whipped cream mixture and top with the pears. Sprinkle with hazelnut and extra chocolate. Drizzle with the remaining caramel sauce to serve.

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