Chocolate Pear Cake

Cream sugar into butter until a smooth mixture. Add eggs, one at a time while beating. Continue beating until a smooth mixture. Sift in flour, baking soda, and cocoa while beating until it does not mix in well. Begin beating in milk until it smooths out and continue sifting in the dry ingredients. Continue alternating addition of dry ingredients and milk until all dry ingredients have been combined in and the mixture is smooth and thick. Preheat oven to 180 C. Prepare pears. Fold in pear pieces. Wet enough parchment paper to fill bottom and sides of a 10" springform pan. Squeeze out the water and place parchment in the pan. Fold thick batter into the pan. Bake for 1 hour at 180 C. Do not open oven to check cake or it will not rise properly. Remove to serving plate and dust with powdered sugar. Consider serving with cream or creme Anglaise