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!
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..
This is a wonderfully sophisticated and elegant cake that combines three classic, complementary flavors into one truly memorable dessert. A Chocolate Almond Fig Cake is a study in balance—deep, rich chocolate; nutty, sweet almond; and earthy, jammy fig—all working in perfect harmony.
The Ultimate Guide to a Sophisticated Chocolate Almond Fig Cake
This recipe creates a cake with an incredibly tender, moist crumb thanks to a blend of all-purpose and almond flour. The flavor is deep and complex, with a rich chocolate base, a swirl of sweet fig jam, and a nutty finish. Topped with a simple, elegant chocolate ganache and toasted almonds, it's a dessert fit for any special occasion.
Why This Recipe Works: The Three Pillars of Perfection
Before we get to the ingredients, let's understand the techniques that make this cake so special.
The Power of Almond Flour: We use a 50/50 blend of all-purpose flour and finely ground almond flour. The almond flour does two things: it adds a rich, nutty flavor that perfectly complements the chocolate and fig, and its high fat content creates an exceptionally moist and tender crumb, preventing the cake from ever being dry.
The Fig Infusion: The figs are not just mixed in. We gently simmer them to create a thick, jammy compote. This process concentrates their sweetness and creates a beautiful swirl for the cake layers. The liquid used to simmer them becomes a flavor-infused elixir that we use in the batter, ensuring every bite has a hint of fig.
The Dual-Chocolate Base: For the most complex chocolate flavor, we use both unsweetened cocoa powder and melted bittersweet chocolate. The cocoa provides a deep, robust chocolate base, while the melted chocolate adds an unparalleled fudginess and a smooth, velvety texture.
Prep and Preheat: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
Make the Fig Compote: In a small saucepan, combine the chopped figs, water (or coffee), lemon juice, and optional sugar. Bring to a simmer over medium heat, then reduce heat to low. Let it gently simmer for 10-15 minutes, stirring occasionally, until the figs are soft and the liquid has reduced to a thick, jam-like consistency. Remove from heat and let it cool completely.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking soda, baking powder, and salt. Whisking ensures everything is evenly distributed.
The Creaming Method: In a separate large bowl using a stand mixer or hand mixer, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until it is very light, pale, and fluffy. Add the room-temperature eggs one at a time, beating well after each addition. Beat in the vanilla extract.
Alternate Wet and Dry: With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions (Dry, Buttermilk, Dry, Buttermilk, Dry). Begin and end with the dry ingredients. Mix only until just combined after each addition.
Fold in Chocolate and Fig: Remove the bowl from the mixer. Gently fold in the melted, slightly cooled chocolate until just a few streaks remain. Do not overmix.
Bake the Cakes: Divide the batter evenly between your two prepared cake pans. Dollop half of the cooled fig compote over the batter in each pan and gently swirl it in with a knife or skewer. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached.
Cool Completely: Let the cakes cool in their pans on a wire rack for 15 minutes. Then, carefully run a knife around the edges and invert the cakes onto the wire rack to cool completely before frosting.
Make Ganache and Assemble
Make the Ganache: Place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it is just simmering (do not boil). Pour the hot cream over the chocolate and let it sit for 5 minutes without stirring. Then, whisk gently until the mixture is completely smooth and glossy. Let it cool and thicken to a spreadable consistency, about 30-45 minutes.
Assemble the Cake: Place one completely cooled cake layer on your serving plate. Spread about half of the ganache evenly over the top. Place the second cake layer on top. Spread the remaining ganache over the top and sides of the cake.
Garnish and Serve: Press the toasted sliced almonds around the bottom edge of the cake. You can also swirl the top of the ganache with a spoon for a decorative finish. Let the cake set for at least 30 minutes before slicing and serving.
Tips for Success & Variations
Make-Ahead: The cake layers and fig compote can be made a day in advance. Wrap the cooled cake layers tightly in plastic wrap and store at room temperature. Store the compote in the refrigerator. The ganache is best made the day of serving.
Fresh Fig Variation: If using fresh figs, chop 1 cup of them and skip the simmering process. Simply fold the fresh, chopped figs into the batter at the end.
Amaretto Boost: Add 1-2 tablespoons of amaretto liqueur to the fig compote while it simmers for a wonderful almond-cherry flavor.
Gluten-Free: Use a high-quality, 1-to-1 gluten-free baking flour blend in place of the all-purpose flour. The result will be just as delicious!
Simpler Frosting: For a quicker option, a simple chocolate buttercream or a dusting of cocoa powder would also be lovely.
Enjoy your truly spectacular and sophisticated Chocolate Almond Fig Cake
This is a wonderfully sophisticated and decadent cake that combines the deep, rich flavor of chocolate with the sweet, earthy notes of fig. It's an elegant dessert perfect for a special occasion or for when you simply want something truly special.
The Ultimate Guide to a Sophisticated Chocolate Fig Cake
This cake is a masterclass in balance and texture. It's not just a chocolate cake with figs in it; it's a cake where the flavors of deep, dark chocolate and sweet, jammy fig are intertwined in every bite. The result is an incredibly moist, tender crumb punctuated by soft, molten pockets of fig, all topped with a rich, glossy chocolate ganache.
Why This Recipe Works: The Three Pillars of Perfection
Before we get to the ingredients, let's understand what makes this cake so exceptional.
The Dual-Chocolate Base: We use both high-quality cocoa powder and melted bittersweet chocolate. The cocoa powder provides an intense, deep chocolate flavor, while the melted chocolate adds an unparalleled fudginess and a velvety, complex texture that cocoa alone cannot achieve.
The Fig Infusion: The figs are not just tossed in. They are gently simmered to rehydrate them and turn them into a soft, jammy consistency. We then use this flavorful fig-infused liquid in the batter, ensuring that the entire cake has a subtle fig note, and the chopped figs create little pockets of concentrated sweetness.
The Moisture Makers: This cake is incredibly moist thanks to a trio of powerhouses: hot coffee (which dramatically enhances the chocolate flavor), buttermilk (which adds tang and a tender crumb), and vegetable oil (which guarantees a long-lasting moistness).
Ingredients
For the Fig Prep:
1 cup (about 6 oz / 170g) dried Calimyrna or Mission figs, stemmed and chopped
½ cup hot brewed coffee or water
For the Chocolate Cake:
2 cups (250g) all-purpose flour
¾ cup (75g) high-quality unsweetened cocoa powder (like Valrhona or Ghirardelli)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup (200g) granulated sugar
½ cup (100g) packed brown sugar
2 large eggs, at room temperature
1 cup (240ml) buttermilk, at room temperature
½ cup (120ml) vegetable or other neutral oil
4 oz (113g) good-quality bittersweet chocolate, melted and cooled slightly
1 tsp vanilla extract
For the Chocolate Ganache:
8 oz (225g) good-quality semi-sweet or bittersweet chocolate, finely chopped
¾ cup (180ml) heavy cream
For Garnish (Optional):
Fresh figs, sliced
Toasted pecans or walnuts, chopped
Step-by-Step Instructions
Prep and Preheat: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
Simmer the Figs: In a small saucepan, combine the chopped dried figs and the hot coffee. Bring to a simmer over medium heat, then reduce the heat to low and let it gently simmer for 5-10 minutes, or until the figs are soft and plump and most of the liquid has been absorbed. Set aside to cool slightly.
Combine Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Sifting is crucial here to break up any cocoa lumps and aerate the dry ingredients for a more tender cake.
Combine Wet Ingredients: In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, buttermilk, oil, and vanilla extract until smooth and well combined.
Make the Batter: Pour the wet ingredients into the dry ingredients. Using a hand mixer or a whisk, beat on medium speed for about 2 minutes until the batter is smooth and completely combined.
Fold in the Good Stuff: With a rubber spatula, gently fold in the melted, slightly cooled chocolate until just a few streaks remain. Then, gently fold in the simmered figs and any remaining liquid from the saucepan. Do not overmix.
Bake the Cakes: Divide the batter evenly between your two prepared cake pans and smooth the tops. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached.
Cool the Cakes: Let the cakes cool in their pans on a wire rack for 15 minutes. Then, carefully run a knife around the edges and invert the cakes onto the wire rack to cool completely before frosting.
Make the Ganache and Assemble
Make the Ganache: Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it is just simmering (do not boil). Pour the hot cream over the chocolate and let it sit for 5 minutes without stirring. Then, whisk gently until the mixture is completely smooth and glossy. Let it cool and thicken to a spreadable consistency, about 30-45 minutes.
Assemble the Cake: Place one completely cooled cake layer on your serving plate. Spread about half of the ganache evenly over the top. Place the second cake layer on top. Spread the remaining ganache over the top and sides of the cake, creating a smooth or rustic finish as you like.
Garnish and Serve: Garnish the top of the cake with fresh fig slices and a sprinkle of toasted, chopped nuts. Let the cake set for at least 30 minutes before slicing and serving.
Tips for Success & Variations
Room Temperature is Key: Using room-temperature eggs and buttermilk ensures a smooth, emulsified batter that bakes evenly.
Make-Ahead: The cake layers can be baked a day in advance. Wrap them tightly in plastic wrap and store at room temperature. The ganache can also be made a day ahead and stored in the refrigerator (let it come to room temperature before using).
Gluten-Free Option: Use a high-quality, 1-to-1 gluten-free baking flour blend in place of the all-purpose flour.
A Simpler Frosting: If you're short on time, a simple dusting of cocoa powder or a powdered sugar glaze would also be delicious.
Add Spice: Add ½ teaspoon of cinnamon or a pinch of cardamom to the dry ingredients for a warmer, spiced note that beautifully complements the fig and chocolate.
Enjoy your truly spectacular and unforgettable Chocolate Fig Cake
