Chocolate Layer Cake with Ras El Hanout Buttercream & Poached Pears

Ingredients

• 200 gAll-purpose flour
• 100 gCocoa powder, unsweetened
• 200 gGranulated sugar
• 100 gBrown sugar, packed
• 2 tspBaking soda
• 1 tspBaking powder
• 1 tspSalt
• 2Large eggs
• 200 mlGreek yogurt or sour cream
• 100 mlHot coffee or hot water
• 3 tbspVegetable oil
• 1 tspVanilla extract
• 200 gButter, softened
• 300 gPowdered sugar
• 2 tspRas El Hanout spice blend
• 4Firm pears, halved and cored
• 500 mlWater
• 100 gGranulated sugar (for poaching)
• 2Cinnamon sticks

Instructions

1. 1

   Prepare pans and dry mix: Preheat oven to 175°C (350°F). Grease and line two 20-cm round cake pans. Whisk together all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt in a large bowl.

2. 2

   Mix wet ingredients: In another bowl, whisk large eggs, Greek yogurt, hot coffee, vegetable oil, and vanilla extract until well combined. Pour wet ingredients into dry ingredients and stir until just combined.

3. 3

   Bake cakes: Divide batter evenly between the prepared pans. Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.

4. 4

   Cool cakes: Cool cakes in pans for 15 minutes, then turn out onto wire racks to cool completely.

5. 5

   Make buttercream: Beat softened butter until pale and fluffy. Gradually add powdered sugar and Ras El Hanout spice blend, beating until smooth and spreadable.

6. 6

   Poach pears: Combine water, granulated sugar, and cinnamon sticks in a large saucepan. Bring to a boil. Add firm pears, halved and cored, and reduce heat to a gentle simmer. Poach for 15–20 minutes until tender but still holding their shape. Cool in the poaching liquid.

7. 7

   Assemble cake: Place one cake layer on a serving plate. Spread half the buttercream on top. Add the second cake layer and spread remaining buttercream on top. Arrange poached pears on the cake and drizzle with a little poaching liquid.