Inspired by the beauty of this seasonal fruit and the irresistible looking recipe over on Honey & Jam, I made a pear and chocolate cake last week. This was a deliciously moist chocolate cake, and I used part olive oil in mine, so it had a nice crisp crust. (p.s. turned out fine using whole wheat pastry flour too!) All the pear chunks sunk to the bottom unfortunately, but it doesn't really matter when you take a bite, does it?