• Preheat oven to 350 degrees.
• Cut paper to fit the bottom of two 9" cake pans. Butter and flour each pan then line the bottom with the paper rounds.
• Cut the pears into quarters. Cut out the core and then thinly slice lengthwise. Lay the pears on the paper in the bottom of each cake pan in a single layer.
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To make the batter:

• In a large mixing bowl combine the flour, cocoa powder, baking soda, salt and spices. Whisk them together to get rid of any lumps.
• Melt the chocolate in a large heat proof bowl, either over boiling water or in the microwave in 30 second increments. Allow to cool for a few minutes and then whisk the oil, sugar and vanilla into the melted chocolate.
• Whisk the buttermilk, egg and coffee into the chocolate mixture.
• Add half the flour mixture into the chocolate mix and stir. Add the other half of the flour mixture and stir until smooth.
• Pour the batter into each cake pan, dividing it equally.
• Bake for 35-40 minutes until a wooden skewer comes out clean.
• Set the pans on a baking rack until cool enough to touch. Run a knife around the edge and then invert onto a baking rack. Remove the paper and finish cooling.
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To make the filling:

• Using an electric mixer, whip the cream cheese for a few minutes. Add the powdered sugar, milk and vanilla and beat until fluffy.
• Select the cake with the nicest looking pears and set it aside for the top.
• Take the other cake and pear side up, place on a serving plate. Using a cake spatula, spread the cream cheese filling over the top of the cake on the plate. Set the first cake on top on the cream cheese filling with the pear side up. Sprinkle the top of the cake lightly with powdered sugar through a fine mesh sieve.