Wild Spearmint Pear Chocolate Cake

• 14 tablespoons salted butter, softened (1 3/4 sticks)
• 2 1/4 cups sugar
• 6 large eggs
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 10 ounces bittersweet dark chocolate (we used 70% cacao), cut with a knife in to small chunks
• 2 2/3 cups fresh pears, peeled, cored and cut into 1/2-inch cubes (about 2 medium pears)
• 2 1/2 tablespoons fresh wild spearmint (packed)

1. Preheat the oven to 400u0b0 F.
2. In a mixer, cream the butter and sugar. Add the eggs, mixing well, then add the baking powder and vanilla extract.
3. Mix the flour and salt and add them to the cake mixture; mix until combined.
4. With a rubber spatula, fold in the pears, chocolate, and mint.
5. Evenly distribute the batter between two buttered and floured 9 1/2 x 4 1/2-inch loaf pans or two 8 x 2-inch round cake pans.
6. Bake uncovered on a middle rack in the oven for 20 minutes.
7. Tightly cover each pan with aluminum foil, reduce the oven temperature to 360u0b0 F, and bake for an additional 15 minutes.
8. Remove the cakes from the oven and let rest with aluminum foil cover on for 15 minutes. Remove the foil, then let the cakes breathe and rest for 30 more minutes before turning them out onto a wire rack.

butter, sugar, eggs, baking powder, vanilla, flour, salt, chocolate, fresh pears, wild spearmint

Taken from food52.com/recipes/30216-wild-spearmint-pear-chocolate-cake (may not work)