Chocolate Fig Pudding Cake Recipe



Chocolate Fig Pudding Cake Recipe

I find myself seated here on a rainy Saturday afternoon after work, savoring the very last remnants of this dark chocolate, fig, and orange pudding. How might I persuade you to prepare it? It resembles a blend of a flourless chocolate cake and a chocolate self-saucing pudding – abundant in dark chocolate, molten, warm, rich, and ideally complemented by melting vanilla ice cream. 

It is infused with a hint of orange zest, enriched with ground almonds, and adorned with luscious roasted figs. It is less intricate than a cake – the key is to underbake it, resulting in a jiggly center with a just-set outer crust: every texture ranges from a crackly exterior piece of brownie to a lava-like interior in a gratifying scoop. 

If figs or orange do not appeal to you, feel free to omit them entirely for a pure chocolate experience or substitute with whatever ingredients you have available – fresh berries, roasted plums, poached pears, a teaspoon of ground coffee, or hazelnuts instead of almonds.

Additionally, here are some other things I have been enjoying this week..

I have been steering clear of the news, aside from a brief morning glance at the headlines. I am not burying my head in the sand, merely trying to avoid becoming overwhelmed by a barrage of continuous live streams that seldom offer new insights.

Joy the Baker’s Let it Be Sunday column: a compilation of delightful items and intriguing pieces from the internet that you would likely not encounter otherwise. It is preferable to the aforementioned news.

Hot cross buns – this year’s assortment has featured the leading homemade Tivoli Road Bakery recipe, a wait for the Attica bakehouse version infused with anise myrtle, ground strawberry gum, and native fruit spice, topped with finger lime glaze (the recipe can be found here), as well as the rich, crusty sour cherry and chocolate variation by Baker Bleu.
I have been reading on the couch, accompanied by cups of ippudo hojicha tea that managed to sneak into my luggage from Tokyo. I just completed The Sympathizer – I would highly recommend it.

Ruby Tandoh’s Good Food Things – a collection of small culinary experiences that are often overlooked but culminate in something remarkable – consider ‘neatening’ the edge of a cake; warm butter melting on a chilled pan; the aroma of fresh doughnuts by the pier; saving the finest for last. You can discover them on her Instagram and Twitter.

My latest favorite pour-over coffee maker, courtesy of Market Lane, is best enjoyed steaming alongside the previously mentioned hot cross buns.

A whole morning dedicated to creating Ottolenghi’s s’mores cookies – peanut butter shortbread filled with delicate single egg white marshmallow and coated in dark chocolate. Completely worthwhile.

OTHER RECIPES

A nice chocolate fig cake recipe to try !

Chocolate Fig Cake Recipe INGREDIENTS

  • 1/3 cup unsalted butter
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup ground semisweet chocolate
  • 1/2 cup ground almonds
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1 cup milk
  • 1 cup diced, dried black figs
Chocolate Fig Cake Recipe INSTRUCTIONS

In food processor or large mixing bowl, cream butter and sugar. Beat in eggs and vanilla extract. Add cocoa powder, ground chocolate and almonds; mix until light and fluffy.

In separate, medium-size mixing bowl, sift together flour, salt, cream of tartar and baking soda. Add dry ingredients alternately with milk to chocolate mixture. Blend slowly until smooth. Fold in figs. Pour batter into greased 1 1/2-quart pudding mold.

Place on rack in large, deep steamer pot or roasting pan with 1 inch boiling water.
Steam at moderate heat on top of stove for 1 1/2 hours, checking water level every half hour.

Unmold. Serve warm, dusted with confectioners' sugar or topped with whipped cream. The chocolate fig cake recipe is ready to serve....nice ! Enjoy !
lowfat-chocolate-fig-cake

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CHOCOLATE FIG CAKE RECIPE 1



CHOCOLATE FIG CAKE RECIPE 1 

Experience the perfect combination of rich chocolate and succulent figs with this Chocolate Fig Cake. Moist, decadent, and naturally sweetened with fresh figs, it’s an irresistible dessert that’s easy to make and impressive to serve.

Ingredients

For the Cake:

  • 1 cup (125 g) all-purpose flour

  • ½ cup (50 g) unsweetened cocoa powder

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ¾ cup (150 g) granulated sugar

  • ½ cup (120 ml) vegetable oil

  • 2 large eggs, at room temperature

  • ½ cup (120 ml) milk

  • 1 tsp vanilla extract

  • ½ cup chopped fresh figs

For the Fig Topping:

  • 6–8 fresh figs, halved

  • 2 tbsp brown sugar

  • 1 tsp cinnamon (optional)

  • 1 tbsp butter

Optional Chocolate Glaze:

Instructions

1. Prepare the Cake

  1. Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line with parchment paper.

  2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

  3. In another bowl, beat sugar and eggs until light and fluffy. Add oil and vanilla extract.

  4. Alternate adding dry ingredients and milk to the wet mixture, folding gently.

  5. Fold in chopped figs. Pour batter into the pan and bake for 25–30 minutes or until a toothpick comes out clean.

2. Caramelize the Figs

  1. Heat butter in a skillet over medium heat.

  2. Add halved figs, brown sugar, and cinnamon. Cook for 5–7 minutes until figs are soft and caramelized.

3. Prepare Chocolate Glaze (Optional)

  1. Heat cream until simmering and pour over chopped dark chocolate.

  2. Let sit 1–2 minutes, then stir until smooth.

4. Assemble the Cake

  1. Cool the cake slightly before transferring to a serving plate.

  2. Top with warm caramelized figs.

  3. Drizzle chocolate glaze if desired. Serve warm or at room temperature.

Tips for the Best Chocolate Fig Cake

Why This Cake Is a Must-Try

This Chocolate Fig Cake delivers moist texture, natural sweetness, and rich chocolate flavor in every bite. Perfect for dessert lovers and fig enthusiasts alike, it’s ideal for special occasions or a cozy weekend treat.




A great chocolate fig cake recipe to try !

 INGREDIENTS
  • 1 cup chopped figs, dried
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1/4 cup vegetable oil
  • 3/4 cup sugar
  • 1/2 cup applesauce
  • 2 eggs
  • 3 tablespoons cocoa
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 1/4 cups flour
INSTRUCTIONS 

 Preheat oven to 350 degrees. Grease and flour an 8×12 baking dish. 
In a large bowl, combine boiling water and figs. 
Add in the baking soda and let cool. 
 In another bowl, combine the vegetable oil, sugar, applesauce, eggs, cocoa, salt, vanilla; mix until smooth. 
Add 1/4 cup flour to the batter mixture; mix well. 
Add in 1/2 of the fig mixture to batter; mix well. 
 Alternate adding remaining flour and fig mixture to batter until all ingredients are included; mix well. Spread mixture into baking dish. 
Bake 50 minutes. The chocolate fig cake recipe is ready...enjoy it ! 






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Warm Fig and Chocolate Sponge Cake



 Warm Fig and Chocolate Sponge Cake

Indulge your senses with this Warm Fig and Chocolate Sponge Cake, a dessert that marries the deep, luscious flavor of chocolate with the natural sweetness of ripe figs. Perfect for cozy evenings, special occasions, or as a luxurious treat after dinner, this cake is as impressive to serve as it is simple to make.

Ingredients

For the Sponge Cake:

  • 1 cup (125 g) all-purpose flour

  • ½ cup (50 g) cocoa powder, unsweetened

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ¾ cup (150 g) granulated sugar

  • ¼ cup (60 ml) vegetable oil

  • 2 large eggs, at room temperature

  • ½ cup (120 ml) whole milk

  • 1 tsp vanilla extract

For the Fig Topping:

  • 8–10 fresh figs, quartered

  • 2 tbsp brown sugar

  • 1 tsp cinnamon (optional)

  • 1 tbsp butter

Optional Chocolate Ganache:

  • ½ cup (120 ml) heavy cream

  • 100 g dark chocolate, chopped

Instructions

1. Prepare the Sponge Cake

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.

  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

  3. In a large bowl, whisk sugar and eggs until pale and fluffy. Add oil and vanilla extract, mixing until combined.

  4. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix gently until smooth.

  5. Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

2. Caramelize the Figs

  1. While the cake bakes, heat butter in a skillet over medium heat.

  2. Add quartered figs, brown sugar, and cinnamon.

  3. Cook for 5–7 minutes, gently stirring, until figs are soft and slightly caramelized.

3. Optional Chocolate Ganache

  1. Heat the cream until just simmering. Pour over chopped dark chocolate.

  2. Let sit for 1–2 minutes, then stir until smooth.

4. Assemble and Serve

  1. Remove the cake from the pan and let it cool slightly.

  2. Top with warm caramelized figs.

  3. Drizzle with chocolate ganache if desired. Serve immediately for the ultimate warm dessert experience.

Tips for the Perfect Cake

  • Use ripe but firm figs to ensure they hold shape during cooking.

  • Gently fold the dry ingredients to keep the sponge light and airy.

  • For extra depth, add a splash of balsamic vinegar or port wine to the fig mixture while caramelizing.

Why You’ll Love This Dessert

This cake strikes the perfect balance between rich chocolate indulgence and natural fruity sweetness. Its warm, soft texture makes it ideal for cozy nights or impressing guests at dinner parties. Pair with a dollop of cream or a scoop of vanilla ice cream to elevate it further.

OTHER RECIPES


INGREDIENTS
  • ½ cup/100 grams superfine sugar
  • 2 tablespoons dark rum
  • 2 teaspoons finely grated orange zest, plus 1 tablespoon juice 
  • 12 ripe black figs (about 14 ounces/400 grams), tough stems removed and figs halved lengthwise
  • 2 eggs, whites and yolks separated
  • ⅓ cup plus 2 tablespoons/100 milliliters heavy cream 
  • ¼ cup/35 grams all-purpose (plain) flour
  • 2 tablespoons/15 grams cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon flaky sea salt
  • 1 ½ ounces/40 grams dark chocolate (70 percent), roughly chopped into scant 1/2-inch/1-centimeter pieces
  •  Crème fraîche, for serving

PREPARATION

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. 
Cool. Enjoy the Warm Fig and Chocolate Sponge Cake !!!

Warm Fig and Chocolate Sponge Cake Video :



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Chocolate Fig Honey Cake Recipe Cakes



Chocolate Fig Honey Cake Recipe Cakes 

 A lush chocolate cake infused with honey, warm spices, and sweet figs. This cake has a deep, comforting flavor and a tender crumb—an irresistible blend of rustic charm and chocolate decadence.

🍯 Ingredients

For the Cake

  • 1 ¾ cups all-purpose flour

  • ½ cup cocoa powder (Dutch-process for richer flavor)

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon cinnamon

  • ½ teaspoon ground nutmeg (optional)

  • ¾ cup honey

  • ½ cup brown sugar

  • ½ cup vegetable oil or melted butter

  • 2 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • 1 cup buttermilk (or milk with 1 tbsp lemon juice)

  • 1 cup chopped dried figs (soaked in hot water or warm tea for 10 minutes, then drained)

For the Honey-Fig Topping (Optional but Fantastic)

  • 6–8 fresh figs, halved

  • 3 tablespoons honey

  • 1 tablespoon brown sugar

  • 1 teaspoon lemon juice

  • 1 tablespoon butter, melted

For Decoration

  • Extra honey for drizzling

  • Chocolate shavings or cocoa powder

  • Fresh figs (halved or quartered)

🍯 Instructions

1. Prepare the Optional Fig Topping

  1. Preheat oven to 375°F (190°C).

  2. Place halved fresh figs on a baking sheet.

  3. Drizzle with honey, brown sugar, lemon juice, and melted butter.

  4. Roast for 10–15 minutes, just until soft and glossy.

  5. Set aside to cool.

2. Make the Cake

  1. Lower oven temperature to 350°F (175°C).

  2. Grease and line a 9-inch round cake pan or 8x8-inch square pan.

  3. In a large bowl, whisk together:

    • Flour

    • Cocoa powder

    • Baking powder

    • Baking soda

    • Salt

    • Cinnamon and nutmeg

  4. In another bowl, whisk honey, brown sugar, oil, eggs, and vanilla until smooth.

  5. Add the dry ingredients to the wet mixture.

  6. Pour in buttermilk and mix gently until combined.

  7. Fold in the chopped dried figs.

  8. Pour the batter into the prepared pan.

  9. Bake for 30–38 minutes, or until the center springs back when touched.

  10. Allow cake to cool completely.

3. Optional Topping & Assembly

  • Arrange the roasted figs on top of the cooled cake.

  • Drizzle with extra honey for shine and sweetness.

  • Add chocolate curls or a dusting of cocoa for decoration.

🍯 Tips for Best Results

  • Soaking dried figs keeps the cake moist and tender.

  • Use floral honey (wildflower, acacia, orange blossom) for better flavor.

  • This cake is excellent the next day as flavors deepen overnight.

  • Add 2 tablespoons of strong coffee to the batter for extra chocolate depth.

🍯 Storage

  • Keep covered at room temperature for 1–2 days, or refrigerate for up to 5 days.

  • Serve at room temperature for best flavor.


OTHERS RECIPES

Try this nice chocolate fig cake recipe...! 

Ingredients:
  • 1-1/3 cups liquid honey (325 mL)
  • 1 cup strong tea (250 mL)
  • 1 tbsp grated lemon or orange rind (15 mL)
  • 2-3/4 cups all-purpose flour (675 mL)
  • 2 tsp baking powder (10 mL)
  • 2 tsp cinnamon (10 mL)
  • 1/2 tsp baking soda (2 mL)
  • 1/2 tsp each ground ginger and allspice (2 mL)
  • 1/4 tsp salt (1 mL)
  • 1 cup diced dried figs (250 mL)
  • 4 eggs
  • 1/4 cup vegetable oil (50 mL)
  • 1 tbsp vanilla (15 mL)
  • 1 cup granulated sugar (250 mL)
Drizzle: 
  • 3 oz bittersweet or semisweet chocolate, chopped 

 INSTRUCTIONS 

In small saucepan, bring honey just to boil; remove from heat. Stir in tea and grated lemon rind; set pan aside and let cool slightly. In bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; stir in figs. Set bowl aside. In large bowl, beat eggs until pale and frothy, about 5 minutes. Beat in oil and vanilla. 

Beat in sugar, 2 tbsp at a time, until slightly thickened and bubbly, about 5 minutes. Alternately fold in flour and honey mixtures, making 3 additions of flour and 2 of honey, to make thin batter. Pour batter into greased 10-inch (25 cm) tube or Bundt pan. 

Bake in centre of 325:F (160:C) oven for 60 to 70 minutes or until cake tester inserted into cake comes out clean. 
Let cool in pan on rack for 30 minutes. 
With knife, loosen edges of cake; turn out onto rack and let cool completely.
 Drizzle: Melt chocolate in bowl over hot (not boiling water). 
Dip tines of fork into chocolate; drizzle over cake. The chocolate fig cake recipe is ready to serve...enjoy the cake ! Nice !





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Special Occasion Chocolate Fig Cake



Special Occasion Chocolate Fig Cake Recipe 

A stunning, decadent cake layered with moist chocolate sponge, honey-roasted figs, silky chocolate ganache, and a hint of warm spices. This is the kind of dessert that feels festive, indulgent, and unforgettable—ideal for birthdays, anniversaries, or holiday gatherings.

✨ Ingredients

For the Chocolate Cake Layers

  • 1 ¾ cups all-purpose flour

  • ¾ cup unsweetened cocoa powder (Dutch-process preferred for deeper flavor)

  • 1 ½ teaspoons baking powder

  • 1 ½ teaspoons baking soda

  • 1 teaspoon fine salt

  • 1 teaspoon ground cinnamon (optional but delicious with figs)

  • 2 cups granulated sugar

  • 2 large eggs, room temperature

  • 1 cup whole milk, room temperature

  • ½ cup sour cream (keeps the cake extra moist)

  • ½ cup vegetable oil

  • 2 teaspoons pure vanilla extract

  • 1 cup hot coffee or hot water (enhances chocolate flavor)

For the Honey-Roasted Figs

  • 10–12 fresh figs, halved

  • 3 tablespoons honey

  • 1 tablespoon brown sugar

  • 1 teaspoon lemon juice

  • ½ teaspoon vanilla extract

  • Pinch of salt

For the Chocolate Ganache Filling

  • 1 ½ cups heavy cream

  • 12 oz semi-sweet or dark chocolate, finely chopped

  • 2 tablespoons butter

For the Fig Jam Layer (optional but amazing)

  • ½ cup fig jam

  • 1 tablespoon orange juice

  • ½ teaspoon grated orange zest

For the Chocolate Buttercream Frosting

  • 1 cup softened unsalted butter

  • 3 cups powdered sugar

  • ½ cup cocoa powder

  • ¼ teaspoon salt

  • 1 teaspoon vanilla extract

  • 3–4 tablespoons heavy cream

For Decoration

✨ Instructions

1. Prepare the Honey-Roasted Figs

  1. Preheat oven to 375°F (190°C).

  2. Arrange halved figs, cut side up, on a baking sheet.

  3. Drizzle with honey, sprinkle brown sugar, add lemon juice, vanilla, and a pinch of salt.

  4. Roast for 15–20 minutes, until soft, glossy, and slightly caramelized.

  5. Cool completely before adding to the cake.

2. Make the Chocolate Cake

  1. Reduce oven temperature to 350°F (175°C).

  2. Grease and line two 9-inch round pans (or three 8-inch pans).

  3. In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.

  4. In another bowl, beat sugar, eggs, milk, sour cream, oil, and vanilla until smooth.

  5. Add dry ingredients to wet, mixing just until combined.

  6. Pour in hot coffee or water and mix gently (batter will be thin).

  7. Divide into pans and bake:

    • 25–30 minutes for 9-inch pans,

    • 22–25 minutes for 8-inch pans.

  8. Cool completely before assembling.

3. Prepare the Ganache Filling

  1. Heat cream in a small pot until steaming (not boiling).

  2. Pour over chopped chocolate in a bowl.

  3. Let sit for 1 minute, then whisk until glossy.

  4. Whisk in butter.

  5. Let cool until thickened but still spreadable.

4. Make the Chocolate Buttercream

  1. Beat butter until light and creamy.

  2. Add powdered sugar, cocoa powder, and salt.

  3. Mix on low, then increase speed.

  4. Add vanilla and cream gradually until frosting is fluffy and smooth.

✨ Assembly

  1. Level the cake layers if needed.

  2. Place the first cake layer on a serving plate.

  3. Spread a thin layer of fig jam mixture.

  4. Add a generous layer of ganache.

  5. Arrange roasted figs evenly over the ganache.

  6. Top with the second cake layer.

  7. Frost the entire cake with chocolate buttercream.

  8. Decorate the top with fresh figs, a drizzle of honey or extra ganache, and chocolate curls.

✨ Tips for the Best Special-Occasion Result

  • Use ripe figs with soft flesh for maximum flavor.

  • Chill the cake for 30 minutes before slicing for clean layers.

  • Add a splash of red wine or port to the fig jam for depth.

  • For a richer taste, replace some buttercream with an extra layer of ganache.

✨ Serving Suggestions

Serve at room temperature with:

✨ Storage

  • Keeps well in the refrigerator for 3–4 days.

  • Let stand at room temp for 20–30 minutes before serving.


OTHER RECIPES

 INGREDIENTS
  • 1 cup chopped figs, dried
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1/4 cup vegetable oil
  • 3/4 cup sugar
  • 1/2 cup applesauce
  • 2 eggs
  • 3 tablespoons cocoa
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 1/4 cups flour
INSTRUCTIONS 

 Preheat oven to 350 degrees. Grease and flour an 8x12 baking dish. 
In a large bowl, combine boiling water and figs. 
Add in the baking soda and let cool.
 In another bowl, combine the vegetable oil, sugar, applesauce, eggs, cocoa, salt, vanilla; mix until smooth.
 Add 1/4 cup flour to the batter mixture; mix well. 
Add in 1/2 of the fig mixture to batter; mix well. 
Alternate adding remaining flour and fig mixture to batter until all ingredients are included; mix well. Spread mixture into baking dish. 
Bake 50 minutes...and the chocolate fig cake recipe is ready...enjoy !





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HOLIDAY FIG FRUIT CHOCOLATE CAKE


HOLIDAY FIG FRUIT CHOCOLATE CAKE

Holiday Fig Fruit Chocolate Cake

Ingredients

Fruit Mixture

Dry Ingredients

  • 1 ½ cups all-purpose flour

  • ¼ cup unsweetened cocoa powder

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 tsp cinnamon

  • ½ tsp nutmeg

  • ¼ tsp cloves (optional)

Wet Ingredients

  • ½ cup butter, softened (or ⅓ cup oil for softer texture)

  • ½ cup brown sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • ½ cup yogurt or buttermilk

Optional Add-ins

  • ½ cup chopped nuts (walnuts, pecans, almonds)

  • ½ cup dark chocolate chips

Instructions

1. Prepare fruit mixture

  1. Combine figs, raisins, cranberries, orange juice, honey (or sugar), and rum/brandy (if using).

  2. Heat in a small saucepan for 5–7 minutes, stirring until fruit is plump and glossy.

  3. Remove from heat and cool to room temperature.

2. Preheat oven

  • Heat oven to 160°C (325°F).

  • Line a loaf pan or an 8-inch round pan with parchment paper.

3. Mix dry ingredients

In a medium bowl, whisk:

  • Flour

  • Cocoa powder

  • Baking soda

  • Baking powder

  • Salt

  • Spices

4. Cream wet ingredients

  1. Beat butter and brown sugar until light and fluffy.

  2. Add eggs one at a time.

  3. Mix in vanilla and yogurt.

5. Combine batter

  • Fold dry ingredients into wet.

  • Stir in the cooled fruit mixture.

  • Add nuts or chocolate chips if using.

6. Bake

  • Pour into prepared pan.

  • Bake 55–70 minutes, depending on pan type.

  • Cake is done when a toothpick comes out clean but slightly moist.

  • Cool completely before slicing—it firms up beautifully.

For a More “Holiday Fruitcake” Feel

  • Brush top with warm apricot jam after baking.

  • Soak finished cake overnight with 2–3 tbsp rum or brandy.

  • Garnish with dried figs, candied orange peel, or melted chocolate drizzle.

Texture

Dense, moist, aromatic, full of chocolate-spiced fruit flavor—similar to a chocolate holiday loaf with figgy sweetness.


OTHER SOURCES

INGREDIENTS
INSTRUCTIONS

Boil figs until tender, about 20 minutes. When cool, cut into quarter sizes. Cut cherries in half. Mix cake mix; add figs, cherries and nuts. Put in 8x12 loaf pan and bake about 25-30 minutes. Enjoy the HOLIDAY FIG FRUIT CHOCOLATE CAKE! 

HOLIDAY FIG FRUIT CHOCOLATE CAKE VIDEO:




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LOWFAT CHOCOLATE FIG CAKE




Low-Fat Chocolate Fig Cake

Ingredients

Dry Ingredients:

Wet Ingredients:

Optional Add-ins:

Instructions

1. Prepare the fig purée

  1. Chop the dried figs and soak them in 1 cup hot water for 10–15 minutes.

  2. Blend or mash into a thick purée. (Leave a few chunks if you like texture.)

2. Preheat & prepare pan

3. Mix dry ingredients

In a bowl, whisk together:

  • Flour(s)

  • Cocoa powder

  • Baking soda

  • Baking powder

  • Salt

4. Mix wet ingredients

In another bowl:

  1. Whisk egg + sugar.

  2. Add yogurt, oil, vanilla, and the fig purée.

  3. Mix until smooth.

5. Combine

  • Add dry ingredients to wet.

  • Stir gently until combined.

  • Fold in chocolate chips if using.

6. Bake

  • Pour batter into prepared pan.

  • Bake for 28–34 minutes, or until a toothpick inserted in the center comes out clean.

  • Cool before slicing (cake gets fudgier as it cools).

Serving Ideas

Tips to Keep It Low-Fat

  • Replace oil with applesauce if desired (use ¼ cup applesauce + 1 tbsp oil for best texture).

  • Dried figs provide natural sweetness—adjust sugar down to ¼ cup if you prefer.


OTHER SOURCES

 INGREDIENTS 
• 1 cup chopped dried figs
• 1 cups boiling water 
• 1 teaspoon baking soda 
• 1/4 cup oil 
• 3/4 cup sugar 
• 1/2 cup applesauce 
• 1/2 cup eggs (2 eggs)
 • 3 tablespoons cocoa 
• 1 1/4 cups + 2 tablespoons flour 
• 2 teaspoons vanilla 

 INSTRUCTIONS 

1. Grease and flour an 8"x12" pan. Preheat oven to 350°F. 
2. Place figs in a bowl; pour boiling water over the top and sprinkle with baking soda. Mix and allow to stand until cool. 
3. Combine oil and sugar. Blend in eggs, applesauce, vanilla, salt, and cocoa. 
4. Add flour alternately with cooled fig mixture. 
5. Spread batter in pan. 
6. Bake for 50 minutes until a toothpick inserted in the center comes out clean. 7. Cut 3 x 4 squares. The chocolate fig cake recipe is ready to serve...enjoy the cake..


LOWFAT CHOCOLATE FIG CAKE VIDEO:




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