CHOCOLATE FIG CAKE RECIPE: January 2026

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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