Birthday Cake Club: Chocolate Pear Cake

with brown sugar buttercream and a sweet, herbaceous syrup.

Baker’s Notes:

Fudgy chocolate cake; moist from shredded pears

Playful, rustic buttercream; thyme crown 

Hi Bakers!

Happy December and Happy Birthday Cake Club, for those that celebrate.

In a month full of gingerbread and candy canes, I love this cake for a December birthday. It easily fits in with a woodland or cozy cabin holiday aesthetic without being over-the-top.

This is no ordinary chocolate cake. The extra fudgy texture comes from shredded ripe pears that’s flavored with a rosemary thyme syrup. I paired it with a silky brown sugar buttercream with a hint of cinnamon. Top the cake with a crown of fresh thyme and lots of ruffly buttercream.

I was inspired by my chocolate carrot loaf for its ultra fudgy texture. The shredded pears will nearly melt into the cake. Keep some of them diced for a little texture.

For the buttercream, I went with a light and silky meringue buttercream. I love the flavor of brown sugar, but I’m not so keen on the texture in a regular American-style buttercream. Heating the brown sugar melts the granules so you still get that great molasses flavor and a super smooth texture. 

Rosemary and thyme are among the few survivors of my fall garden. I love enhancing sweets and pastries with herbs, plus they make for gorgeous cake decorations. For this cake, I infused simple syrup with fresh rosemary and thyme then brushed it on the cake layers. The herbaceous notes are subtle, sweet, and sophisticated!