Pear Upside Down Cake with Soy Sauce and Chocolate
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Pear Upside Down Cake with Soy Sauce and Chocolate

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins


For the Pears:

  • 2 medium pears
  • 25 g butter
  • 1 tbs soy sauce, preferably with less salt
  • 20 g white sugar
  • 30 g dark brown sugar

For the Cake:

  • 100 g white sugar
  • 50 g dark brown sugar
  • 3 eggs
  • 120 g dark chocolate, melted
  • 60 ml vegetable oil
  • 50 ml milk
  • 2 teaspoons vanilla extract
  • 2 tbs soy sauce
  • 170 g all purpose flour
  • 10 g cocoa powder
  • 2 teaspoons baking powder


  • Preheat oven to 180 degrees C (350 degrees F). Line a rectangular baking pan with parchment paper and grease very well.


  • Peel core and cut the pears into thin slices. Arrange the slices very closely on the bottom of the pan to overlap one another.
  • In a small saucepan heat butter, the two kinds of sugar and soy sauce. When the mixture starts simmering, lower the heat. Stir and cook 1-2 minutes, until the sugar melts completely.
  • Pour the mixture over the pears. Set aside while preparing the batter.


  • In a bowl combine flour, cocoa and baking powder and stir.
  • In a large mixing bowl with an electric mixer at high speed beat eggs and the two kinds of sugar until the mixture becomes thick and foamy (about 5 minutes). Add oil, milk, vanilla and soy sauce and beat shortly at a lower speed until combined. Using a rubber spatula, gradually fold in the flour and cocoa mixture. At the end add the melted chocolate, carefully mixing with the spatula until absorbed.
  • Pour the batter in the pan, on top of the pears. Bake for 40-50 minutes or until a toothpick inserted in the centre comes out clean or just with 1-2 crumbs.
  • Let the cake cool completely inside the pan. If necessary trim slightly the top in order to become flat.
  • Carefully invert the pan over a rectangular serving plate. Remove the pan and the paper (very carefully because the paper will be soaked).
  • Keep leftovers refrigerated for 2-3 days.


Alternatively you can use a 8 inch (20-22 cm) round cake pan (not a spring form pan!), or a rectangular pan with different dimensions and volume capacity 1,5 - 2 l.
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