Blog Recipes

Fairtrade Chocolate and Pear Upside Down Cake

This delicious chocolate pudding is packed full of Fairtrade ingredients and delicious caramelised pears. Delicious served warm with a scoop of Our Cow Molly ice cream!


For the caramelised pears:

  • 6 small ripe pears (roughly 600g), peeled, quartered and cored
  • 25g butter, melted
  • 30g Fairtrade soft brown sugar

For the sponge:

  • 60g Fairtrade cocoa powder (we used Equal Exchange)
  • 190g salted butter, softened, plus extra for greasing
  • 2 tbsp vegetable or sunflower oil
  • 100g low-fat natural yogurt
  • 1 tsp vanilla extract
  • 200g Fairtrade caster sugar
  • 100g Fairtrade light soft brown sugar
  • 225g self-raising flour
  • 1½ tsp baking powder
  • 3 eggs

Fairtrade icing sugar and Our Cow Molly “Just Molly” ice cream to serve.


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the pears in a baking dish with the melted butter and sugar; toss to coat. Bake for 25 mins or until just tender. Remove and set aside until cool enough to handle.
  2. Grease a 20cm round springform cake tin and line the base with nonstick baking paper. Arrange the pears in a tight circle over the base, with the thin ends in the centre. Drizzle over any juices from the baking dish.
  3. Mix the cocoa with 100ml boiling water until smooth. With an electric whisk, beat the butter, oil, yogurt, cocoa mix, vanilla, sugar, flour and baking powder in a large bowl for 2 mins until smooth and fluffy, then beat in the eggs one at a time. Pour over the pears and shake gently to level out.
  4. Bake for 1 hr-1 hr 10 mins or until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool for 10 mins in the tin before turning out onto a serving plate, so the pears are facing up. Serve warm dusted with icing sugar, or leave to cool completely.