This is easier than it looks and a real showstopper of a cake. Winner of the USA pear challenge.

4 firm ripe USA Pears, (2 Bosc pears plus 2 Anjou)

2 cups plus 2 tablespoons all-purpose flour

1 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cardamom

1 teaspoon fine sea salt

2 cups hot water

2 teaspoons instant espresso powder

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

2 cups sugar

2 eggs

Flaked finishing salt

Powdered sugar

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Heat oven 350F. Spray two 8-9 inch x 5-inch loaf pans with baking spray. Line pans with strips of parchment paper and lightly spray paper.
Slice the Bosc pears in half lengthwise just off center from the stem. Do not peel. Place the pear, cut-side down, on a mandoline and thinly slice. You will need 6 slices of pear for each pan. (I like to cut 3 slices from each half.) Remove seeds from slices, if needed.
Gently press 3 slices of pear along each side of the long side of loaf pan.
Peel, core and small dice the Anjou pears. Toss diced pears with 2 tablespoons of flour until coated; set aside.
In a small bowl, whisk flour, cocoa powder, baking powder, baking soda, cardamom and salt; set aside.
Stir water and espresso powder together until espresso is dissolved; set aside.
In a large bowl, with an electric mixer, beat butter and sugar for 3 to 4 minutes or until well combined. Add eggs; blend well. With mixer at low speed, gradually add half of the dry ingredients. Slowly add coffee until combined. Add remaining dry mixture; blend well scraping down sides of bowl as needed.
Fold in diced pears and excess flour.
Pour batter into prepared pans. Bake 65 to 70 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan before turning out on a wire rack to cool. Remove parchment and turn cakes upright.
Sprinkle top of cake with flaked salt while cake is still warm. Cool completely. Dust with powdered sugar just before slicing and serving.