Pear Vanilla Cake with Chocolate GlazeSHARE THIS:
It’s been said a party without cake is just a meeting. And to us, a cake with chocolate is…just perfect. Yummy for kids, refined for adults, a piece of this cake is a tiny slice of heaven.
- 2 large egg yolks
- 2 tablespoons sugar
- 4-1/2 teaspoons cornstarch
- 1/2 cup, plus 2 tablespoons Oakhurst Milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 1/2 cup Oakhurst Heavy Cream
- 2 teaspoons light corn syrup
- 4 teaspoons unsalted butter
- 4 ounces bittersweet chocolate, finely chopped
- 2 ripe Bosc pears, peeled, cored and sliced 1/4-inch thick
- 4 teaspoons sugar
- 1-1/2 teaspoons fresh lemon juice
- Softened butter, for the baking pans
- All-purpose flour, for the baking pans
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup Oakhurst Milk
- 2 large eggs
Preheat the oven to 350°F. Butter and flour two 9-inch round cake pans. Sift together the flour, baking powder and salt. Set aside. Beat together the butter and sugar in a large mixing bowl with an electric mixer on a medium-high speed until light and fluffy, about 3 minutes.
Combine the heavy cream and vanilla extract in a small bowl. Alternately, add the dry ingredients and the milk mixture to the creamed butter in three additions. Beat on medium speed until smooth. Add the eggs, one at a time, beating well after each addition.
Heat the heavy cream, corn syrup and butter in a saucepan over medium heat until it bubbles, about 3 minutes. Removethe pan from the heat and add the chocolate. Whisk until smooth. Place the pan on a wire rack and cool until the glaze has thickened slightly, but remains pourable, about 15 minutes.