Best 2 Chocolate Fig Cake Recipes

Chocolate and figs are a match made in heaven, and this decadent cake is the perfect way to enjoy this delicious combination. With a moist and tender crumb, rich chocolate flavor, and gooey fig filling, this cake is sure to be a hit with chocolate and fig lovers alike. It's also relatively easy to make, making it a great option for bakers of all skill levels. So preheat your oven and get ready to indulge in this heavenly treat!

Let's cook with our recipes!

WARM FIG AND CHOCOLATE SPONGE CAKE

Warm Fig and Chocolate Sponge Cake image

This dessert is somewhere between a sponge cake and a clafoutis: light and airy, yet rich from the addition of dark chocolate and rum. Make sure you use really ripe, in-season figs, as they make all the difference here. The figs release their juices with the caramel, rum and orange to create a sauce that is perfect to scoop over the sponge cake when serving. For a more concentrated flavor, roast your figs separately before adding them to the caramel. A spoonful of crème fraîche is all you need here, but you could serve this with some vanilla ice cream, if you're looking for a supertreat.

Provided by Yotam Ottolenghi

Categories cakes, dessert

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup/100 grams superfine (caster) sugar
2 tablespoons dark rum
2 teaspoons finely grated orange zest, plus 1 tablespoon juice (from 1 orange)
12 ripe black figs (about 14 ounces/400 grams), tough stems removed and figs halved lengthwise
2 eggs, whites and yolks separated
1/3 cup plus 2 tablespoons/100 milliliters heavy cream (double cream)
1/4 cup/35 grams all-purpose (plain) flour
2 tablespoons/15 grams cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon flaky sea salt
1 1/2 ounces/40 grams dark chocolate (70 percent), roughly chopped into scant 1/2-inch/1-centimeter pieces
Crème fraîche, for serving

Steps:

Heat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
Add 1/4 cup/50 grams sugar to a small, oven-proof, high-sided sauté pan with a 6-inch/15-centimeter base (or similar). Cook over medium-high heat, swirling the pan a few times, until the sugar has melted and turned a dark caramel color, 5 to 8 minutes. Carefully add the rum - it will spit and seize up a little - and cook for another 30 seconds, stirring until combined and thick. Remove from the heat, stir in the orange juice and figs, and set aside to cool.
Add the egg yolks to a medium bowl along with 2 tablespoons/25 grams sugar. Whisk by hand until pale and thick, about 3 minutes. Add the cream, flour, cocoa powder, vanilla, salt and orange zest, then whisk until smooth and thick.
In another medium bowl, using a clean whisk, whisk the egg whites by hand with the remaining 2 tablespoons/25 grams sugar until they form stiff peaks, 4 to 5 minutes. Fold gently into the yolk batter, then pour the mixture over the figs in the sauté pan (it should cover the figs completely).
Sprinkle all over with the chocolate and bake until the batter rises and is cooked through, about 25 minutes. Remove from the oven, divide among four bowls and drizzle with any remaining liquid from the pan. Serve hot, with some crème fraîche alongside.

CHOCOLATE FIG CAKE

Chocolate Fig Cake image

Figs, coffee, and buttermilk bring rich flavors to this delicious chocolate cake drizzled with white and dark chocolate.

Provided by In The Raw

Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners

Time 1h10m

Yield 16

Number Of Ingredients 15

Ingredients

1 cup chopped dried black mission figs
1 cup hot brewed coffee
1 cup butter, softened
1 cup Sugar In The Raw® Organic White
2 eggs
2 teaspoons vanilla extract
1 cup buttermilk
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 tablespoon all-purpose flour
2 ounces white chocolate baking bar
1 ounce bittersweet chocolate baking bar
¼ teaspoon vegetable oil

Steps:

Heat oven to 350 degrees F. Spray heavy nonstick 12-cup fluted tube pan with cooking spray. In medium bowl, mix figs and coffee; set aside. In large bowl, beat butter and Sugar In The Raw Organic White with electric mixer on medium speed until smooth and creamy. Beat in eggs and vanilla. Slowly add buttermilk. Beat in 1 3/4 cups flour, cocoa, baking soda and baking powder on low speed until mixed. Drain figs, reserving coffee. Slowly mix in reserved coffee. Pour batter into pan. Pat figs dry with paper towels. Sprinkle with 1 tablespoon flour and toss to coat. Sprinkle over batter in pan. Pull table knife through batter to distribute figs. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
In 2 small microwaveable bowls, melt white baking bar and bittersweet baking bar with a few drops of oil. Drizzle white chocolate over cake with fork. Then drizzle dark chocolate over cake. Let stand until set, about 2 hours. Or refrigerate 15 minutes until completely set.

Nutrition Facts : Calories 285.3 calories, Carbohydrate 37.1 g, Cholesterol 55.2 mg, Fat 14.9 g, Fiber 3.4 g, Protein 4.4 g, SaturatedFat 9 g, Sodium 245.9 mg, Sugar 10.4 g

Tips:

To make the cake extra moist, use melted butter and add coffee or water to the batter.
If you don't have fig preserves, you can substitute them with any other type of preserves or jam.
For a richer flavor, use dark chocolate instead of semisweet chocolate.
To make sure the cake is cooked through, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
For a special occasion, decorate the cake with fresh figs, chocolate shavings, or a dusting of powdered sugar.

Conclusion:

This chocolate fig cake is a delicious and elegant dessert that is perfect for any occasion. It is moist, flavorful, and has a beautiful presentation. Whether you are a seasoned baker or a beginner, this cake is sure to impress your friends and family. So go ahead and give it a try!