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Chocolate, Cardamom, and Cabernet Poached-Pear Cake




Introducing my 'Triple C' autumn cake—a dark chocolate wonder stacked with layers of brown butter cardamom buttercream, cabernet-poached pear compote, and a sultry red wine reduction sauce. Think: a deep glass of red wine meets a dark chocolate hug (with softly spiced pears, of course). Autumn distilled.


I brought this creation to NYC's inaugural cake picnic, where it was recognized beyond my belief. Imagine my shock when NY Eater featured it (pinch me!). @ryannordheimer—Eater’s “that cake guy,” an icon in his own right—even named it a favorite. When he asked for the recipe, I knew I had to share what I could. This cake was a delightful experiment, and I couldn’t be more pleased with the outcome. Unfortunately, in a moment of sheer oversight, I neglected to jot down the recipe. So, to anyone brave enough to recreate it, I’ll say this—follow your instincts and trust your taste buds. It might get a little loose in the details, but hey, that’s half the fun.

 

Here she is in all her autumnal glory. This recipe yields a large cake: eight towering, nine-inch layers of chocolate, buttercream, and pear compote. Feel free to halve it if you want a smaller version (though, I don’t know why anyone would prefer less cake).

 




Recipe and Instructions for My Chocolate, Cardamom, and Cabernet Poached-Pear Cake

 

Step 1: Poach the Pears

Ingredients:

  • 6 Bosc pears

  • 1 bottle Cabernet Sauvignon

  • 2 oranges (one zested and juiced, one sliced)

  • 1/2 cup brown sugar

  • 2 cinnamon sticks

  • 1/2 tsp ground cardamom

  • Dash of nutmeg

Instructions:

  • Prep the Pears: Peel the pears, then zest and juice one orange into a large bowl. Add the pears, tossing them to coat.

  • Set up the Poaching Liquid: In a large pot, combine the orange slices, wine, brown sugar, cinnamon sticks, cardamom, and nutmeg. Stir well and bring to a boil over medium-high heat.

  • Poach the Pears: Once boiling, reduce to a simmer and add the peeled pears along with the orange juice. The liquid should cover most of the pears—add a little water if needed.

  • Simmer: Cover and simmer for 30–40 minutes, stirring gently every 10–15 minutes to ensure that all sides of the pear are covered by the liquid. Test the pears by gently placing a butter knife through the bottom into the middle – they are ready once the knife slides in smoothly with little resistance.

  • Cool and Refrigerate: Remove the pears and place them in a heat-safe container. Pour the poaching liquid over them, let cool, then refrigerate overnight to allow the flavors to deepen. Save any remaining poaching liquid that doesn’t fit in this container – we’ll use it in the next steps.

  • Reduce the Sauce: When ready, remove the pears from the poaching liquid, and pour the liquid back into a large pot. Bring the poaching liquid to a boil, then simmer until it’s a thick and syrupy consistency. This is your red wine reduction sauce.

  • Make the Compote: Set aside 1–2 pears for decorating the top of your cake. Destem and core the rest, chop them finely, and cook in a saucepan on medium-low heat. As they’re cooking, break the pears up with a spatula or fork until they reach a chunky, jam-like consistency.

  • Store: Store the compote, red wine reduction, and decorative poached pears separately in the fridge for up to 5 days.





Step 2: Bake a Really Good Chocolate Cake


In the spirit of streamlining my baking plans, I went back to the basics with a classic chocolate cake. I've linked a few of my favorite recipes below for anyone who hasn’t yet found their own go-to. Whichever recipe you land on, make sure there's enough to yield four full 9-inch layers—I doubled the recipe I used to get there.


Here are a few trustworthy options for the chocolate cake recipe:


Instructions:

  • Make the Batter: Using your favorite chocolate cake recipe, whip up four generous chocolate cake layers in a 9-inch pan.

  • Bake the Cake Layers: Bake the cakes (according to the recipe) until a knife comes out of the center cleanly, without leaving any residual batter. Do not overcook.

    • Note: while the cakes were baking, I made my brown butter for the cardamom buttercream. This will help save you time if you’re okay with multitasking.

  • Cool the Cake: Place the cake layers on a cooling rack and let sit for at least 30 minutes to an hour. While the cakes are cooling, make the cardamom brown buttercream.


Step 3: Make the Cardamom Brown Buttercream Frosting


Ingredients:

  • 2 cups (4 sticks) browned butter, cooled

  • ~ 7 cups powdered sugar, sifted

  • 1 tbsp vanilla extract

  • Ground cardamom, to taste (around 3 tbsp)

  • Dash of cinnamon

  • Pinch of salt


Instructions:

  • Brown the Butter: Heat 4 sticks of butter in a large saucepan at medium to low heat until small brown flakes begin to form and there is a nutty aroma (5-10 minutes depending on the size of your pan). Immediately pour into heat-safe bowl and chill for 20 minutes.

  • Beat the Browned Butter: In a stand mixer fitted with a paddle attachment, beat the browned butter until creamy.

  • Sift in Powdered Sugar: Gradually sift in the powdered sugar in 3-4 additions, mixing well on medium-high speed between each.

  • Spice with Cardamom: Mix in the vanilla, salt, and cinnamon until combined. Next, add the cardamom one teaspoon at a time until you reach your ideal flavor.

    • I recommend continually adding small amounts and tasting until it’s to your liking. I found that it took a good amount of cardamom until I actually tasted the flavor as much as I wanted.

  • Store the Frosting: Fill into large piping bags and set aside for assembly.

    • If not assembling immediately, store in the fridge.





Step 4: Assemble the Cake


  • Layer & Support: Line the bottom of your cake pan with parchment paper and place one cake layer on top. Fit an acetate sheet around the cake in the pan for filling.

  • Brush with Reduction: Lightly brush the chocolate cake layer with the red wine reduction sauce.

  • Frost & Fill: Pipe a ring of buttercream around the cake layer’s edge, leaving the center open for the pear compote. Spoon compote into the center, ensuring it’s level with the buttercream ring and smoothing out as needed.

  • Repeat: Continue layering, topping off with just buttercream on the final layer.

  • Chill: Cover and freeze the cake overnight or up to a few days until you’re ready to decorate.


Step 5: Decorate & Serve


  • Thaw the Cake: Remove the cake from the freezer and place in the fridge for at least 8 hours.

    • I did this very early in the morning on the day of the Cake Picnic – it was fine by the time I decorated and served it.

  • Decorate: Pull the cake out of the cake pan and place on a cake round. Carefully peel the plastic cake collar from the sides of the cake. I decorated mine with a rustic, “naked” look, piping simple buttercream details around the edges. Top with your poached pear and fresh florals.

  • Dig In: Slice generously and devour. Cheers!




Before and after Cake Picnic NYC, hosted by Elisa @saltedrye


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