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Caramelised Pear, Chocolate and Hazelnut Cake

Caramelised Pear, Chocolate and Hazelnut Cake

Makes 12 Slices | with Salted Caramel Cream Cheese Frosting
4.5(28)
Recipe Development Team
Recipe Development TeamUpdated on April 04, 2026
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Calories
: 
2097 kcal
Protein
: 
33.3g protein
Total
: 
50 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Hazelnuts
  • Nuts
  • Soya
  • Egg
  • Milk
  • May contain traces of allergens
  • Pecan Nuts
  • Pistachio nuts
  • Almonds
  • Brazil nuts
  • Cashew nuts
  • Macadamia Nuts
  • Nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

425 grams

Devil's Food Cake Mix

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Egg, Milk)

2 unit(s)

Pear

20 grams

Unsalted Butter

(Contains: Milk)

2 sachet(s)

Ground Cinnamon

200 grams

Cream Cheese

(Contains: Milk)

120 grams

Salted Caramel Sauce

(Contains: Milk)

25 grams

Hazelnuts

(Contains: Hazelnuts, Nuts May contain traces of: Pecan Nuts, Pistachio nuts, Almonds, Brazil nuts, Cashew nuts, Macadamia Nuts, Nuts)

Not included in your delivery

3 unit(s)

Egg

230 milliliter(s)

Water

8 tbsp

Vegetable Oil

3 tsp

Sugar

Energy (kJ)8772 kJ
Energy (kcal)2097 kcal
Fat121.5 g
of which saturates42.4 g
Carbohydrate218.4 g
of which sugars92.4 g
Dietary Fibre11.8 g
Protein33.3 g
Salt5.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Bowl
•Baking Paper
•Large Frying Pan

Instructions

PDF
Bake the Cakes
1

a) Preheat your oven to 180°C/160°C fan/gas mark 4. Line 2 8''/20cm round cake tins with baking paper.

b) Combine in a large bowl the cake mix with the eggs, water and vegetable oil (see pantry for all three amounts). Gently stir until fully incorporated, 2-3 mins.

c) Divide the cake mixture between your lined cake tins and pop onto the middle shelf of your oven until risen and golden, 22-27 mins, or until a rounded knife inserted in the centre comes out clean. TIP: A few crumbs are okay!

Caramelise the Pears
2

a) Meanwhile, quarter the pears lengthways (no need to peel) and remove the cores.

b) Pop a large frying pan on medium-high heat. Melt the butter in the pan, then add the pears, cinnamon, sugar (see pantry for amount) and a pinch of salt.

c) Cook the pears until slightly softened and sticky, 4-5 mins, turning every min.

d) Once softened, remove from the heat and set aside to cool completely.

Make the Frosting
3

a) Once the cakes are baked, allow to cool for 10 mins before removing from the tins, then allow to cool completely.

b) While the cakes cool, combine in a medium bowl the cream cheese and two thirds of the salted caramel sauce.

c) Roughly chop half the hazelnuts, leaving the other half whole.

d) Once the cakes are completely cooled, evenly divide the salted caramel cream cheese frosting over the top of each cake, gently spreading to the edges.

Stack and Serve
4

a) Transfer 1 cake to your serving platter, then stack the other on top.

b) In the centre of the top cake, arrange the pears, standing upright.

c) Drizzle over the remaining salted caramel sauce, then sprinkle over the whole and chopped hazelnuts to finish.

Enjoy!

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