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
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1 ¾ cups all-purpose flour
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¾ cup unsweetened cocoa powder (Dutch-process preferred for deeper flavor)
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1 ½ teaspoons baking powder
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1 ½ teaspoons baking soda
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1 teaspoon fine salt
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1 teaspoon ground cinnamon (optional but delicious with figs)
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2 cups granulated sugar
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2 large eggs, room temperature
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1 cup whole milk, room temperature
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½ cup sour cream (keeps the cake extra moist)
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½ cup vegetable oil
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2 teaspoons pure vanilla extract
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1 cup hot coffee or hot water (enhances chocolate flavor)
For the Honey-Roasted Figs
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10–12 fresh figs, halved
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3 tablespoons honey
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1 tablespoon brown sugar
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1 teaspoon lemon juice
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½ teaspoon vanilla extract
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Pinch of salt
For the Chocolate Ganache Filling
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1 ½ cups heavy cream
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12 oz semi-sweet or dark chocolate, finely chopped
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2 tablespoons butter
For the Fig Jam Layer (optional but amazing)
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½ cup fig jam
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1 tablespoon orange juice
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½ teaspoon grated orange zest
For the Chocolate Buttercream Frosting
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1 cup softened unsalted butter
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3 cups powdered sugar
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½ cup cocoa powder
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¼ teaspoon salt
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1 teaspoon vanilla extract
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3–4 tablespoons heavy cream
For Decoration
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Extra fresh figs, halved or quartered
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A drizzle of honey or ganache
✨ Instructions
1. Prepare the Honey-Roasted Figs
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Preheat oven to 375°F (190°C).
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Arrange halved figs, cut side up, on a baking sheet.
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Drizzle with honey, sprinkle brown sugar, add lemon juice, vanilla, and a pinch of salt.
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Roast for 15–20 minutes, until soft, glossy, and slightly caramelized.
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Cool completely before adding to the cake.
2. Make the Chocolate Cake
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Reduce oven temperature to 350°F (175°C).
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Grease and line two 9-inch round pans (or three 8-inch pans).
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In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
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In another bowl, beat sugar, eggs, milk, sour cream, oil, and vanilla until smooth.
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Add dry ingredients to wet, mixing just until combined.
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Pour in hot coffee or water and mix gently (batter will be thin).
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Divide into pans and bake:
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25–30 minutes for 9-inch pans,
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22–25 minutes for 8-inch pans.
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Cool completely before assembling.
3. Prepare the Ganache Filling
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Heat cream in a small pot until steaming (not boiling).
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Pour over chopped chocolate in a bowl.
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Let sit for 1 minute, then whisk until glossy.
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Whisk in butter.
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Let cool until thickened but still spreadable.
4. Make the Chocolate Buttercream
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Beat butter until light and creamy.
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Add powdered sugar, cocoa powder, and salt.
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Mix on low, then increase speed.
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Add vanilla and cream gradually until frosting is fluffy and smooth.
✨ Assembly
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Level the cake layers if needed.
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Place the first cake layer on a serving plate.
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Spread a thin layer of fig jam mixture.
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Add a generous layer of ganache.
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Arrange roasted figs evenly over the ganache.
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Top with the second cake layer.
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Frost the entire cake with chocolate buttercream.
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Decorate the top with fresh figs, a drizzle of honey or extra ganache, and chocolate curls.
✨ Tips for the Best Special-Occasion Result
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Use ripe figs with soft flesh for maximum flavor.
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Chill the cake for 30 minutes before slicing for clean layers.
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Add a splash of red wine or port to the fig jam for depth.
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For a richer taste, replace some buttercream with an extra layer of ganache.
✨ Serving Suggestions
Serve at room temperature with:
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Espresso or cappuccino
✨ Storage
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Keeps well in the refrigerator for 3–4 days.
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Let stand at room temp for 20–30 minutes before serving.
- 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
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