Chocolate cake with caramel poached pears and chocolate buttercream

•  2 x 20cm loose-bottomed round cake tins, lined with compostable baking paper
• Digital probe thermometer
• Electric hand or stand mixer

Method

1. Heat the oven to 160ºC fan/gas 4. To make the cake, put both sugars, the chocolate, butter, espresso powder and 250ml water in a pan, then stir over a low heat until melted and smooth. Whisk in the buttermilk, followed by the egg and yolks, until smooth and well combined.
2. Sift the flour, cocoa and bicarb into a large bowl. Make a well in the middle, then pour in the chocolate mixture and whisk until just combined.
3. Divide the batter between the prepared tins and bake for 45-50 minutes until a skewer pushed into the centre comes out clean. Cool the cakes in the tins for 10 minutes, then turn out onto a wire rack and set aside to cool completely (see Make Ahead).

To make the poached pears, put the sugar in a pan that will just fit the pears, along with 3 tbsp water. Stir over a low heat until the sugar dissolves, then bring to the boil and simmer, swirling the pan from time to time, to create a dark caramel. Take the pan off the heat and add a splash of water (be careful as it will spit). Add 1 litre water,

the spices and vanilla seeds and pod, then bring to the boil. Reduce the heat to low, add the pears and simmer for 25-30 minutes until tender. Reserve 250ml poaching liquid, then leave the pears to cool in the remainder (see Make Ahead).

1. Put the reserved liquid in a pan and bubble until slightly thickened, syrupy and reduced by about ½. Set aside to cool.
2. To make the swiss buttercream, put the sugar, egg whites and salt in a large clean bowl set over a pot of barely simmering water. Cook, stirring, until the sugar dissolves and the mixture reads 72°C on a thermometer. Transfer to a bowl/stand mixer bowl and whisk with an electric mixer on medium until thick, glossy and completely cool.