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Chocolate Fig and Ginger Cake Recipe
This chocolate fig spice cake is a no-fuss dessert that is both indulgent and light, without being excessively sweet. The combination of figs and coffee enhances the cocoa's flavors, while the subtle notes of orange and spices add warmth, making it an ideal cake to pair with a hot beverage, whether mulled or alcoholic.
It is topped with an optional yet highly recommended rich chocolate glaze. Personally, I have never enjoyed fruit cake; I appreciate the concept but find most to be too dense and sweet. However, I do enjoy the spices and some of the boozy fruits, excluding the artificially colored red and green varieties. This cake captures the delightful aspects of a fruit cake that I cherish, presented in a light, tender, and chocolatey bundt form.
Chocolate Fig Spice Cake
Why opt for dried figs?
Dried figs are not only delicious but also packed with nutrients! They are high in dietary fiber, which is vital for proper digestion. Additionally, they possess a natural sweetness, a hint of acidity, and a chewy texture that makes them perfect for baking. In these cookies, I utilized California figs, which account for 100% of the dried figs and 98% of the commercially grown figs in the United States. Almost half of the fresh figs are exported to Canada. I collaborated with California Figs to develop some delightful recipes featuring both their fresh and dried figs. My Skillet Balsamic Chicken with Fresh California Figs is a favorite, as are my Italian Style Fig Cookie Bundles (cucidati). I am confident that you will also enjoy this delicious cake!
This recipe is perfect for you if:
- You are a fan of dried figs like I am!
- You seek a delectable dried fig cake recipe.
- You wish to create an easy cake using dried figs.
Ingredients for this Chocolate Fig Spice Cake
FIGS: Naturally, this is a fig chocolate cake! In this recipe, I utilized dried California figs, which contribute sweetness, texture, and moisture to the cake.
COFFEE: Brewed coffee is included in this mixture! It serves not only as the soaking liquid for the figs but also imparts a rich flavor to the cake. Rest assured, your cake will NOT have a coffee taste, and if you dislike the idea of using coffee, you can simply substitute it with very hot water. I have also experimented with hot orange juice, which is equally delightful, as seen in my Chocolate Orange Cake.
BUTTERMILK: This ingredient ensures the cake remains rich and moist!
COCOA POWDER: Cocoa powder is an unsweetened chocolate product that provides a deep chocolate flavor to desserts and beverages. It is advisable to use high-quality cocoa powder, rather than the kind we used to mix into milk during childhood!
CINNAMON, ALLSPICE & CLOVES: These spices are the essence of the Chocolate Spice Cake, and they pair wonderfully with chocolate. They add a subtle hint, transforming an ordinary chocolate cake into something special.
BUTTER: Ensure that your butter is at room temperature! I opted for unsalted butter.
SUGAR: Sugar caramelizes during baking, which enhances the crumb texture and flavor. I used granulated sugar in this cake.
EGGS: When preparing to bake, ensure your eggs are also at room temperature, just like your butter!
FLOUR: There is no need for anything fancy. Simply use regular all-purpose flour. I have not tested this recipe with other types of flour, but it should work well with a good quality gluten-free 1-1 all-purpose flour.
SALT: This is a standard ingredient in both baking and cooking. In baking, it helps to enhance and balance sweetness.
BAKING SODA & BAKING POWDER: Both are utilized for leavening.
ORANGE ZEST & CANDIED ORANGE: I adore the combination of chocolate and orange; it is always rich with winter flavors. I use freshly grated zest, and the candied orange adds a lovely touch—though it is optional. You can also use orange extract for an even more pronounced orange flavor.
BRANDY OR WHISKY: This is entirely optional, but it delicious flavour to the Cake and glaze
Instructions for preparing this indulgent chocolate fig cake (detailed steps provided below):
Prepare the baking pan and preheat the oven.
Combine flour, cocoa, spices, baking soda, salt, and baking powder in a bowl.
Soak figs in hot coffee (alternatively, you may use water, juice, or tea - refer to details below).
Cream together butter and sugar, then incorporate eggs, vanilla, and whisky or brandy if desired, along with orange zest and buttermilk.
Blend in the dry ingredients.
Remove figs from the coffee and add the coffee to the batter, mixing thoroughly before pouring into the prepared pan.
Dry the figs and coat them along with the candied oranges in a small amount of cocoa powder; sprinkle this mixture over the batter and use a skewer to swirl it throughout.
Bake the cake and allow it to cool.
Prepare the glaze and drizzle it generously over the cake; slice and serve.
Bundt Pan Sizes
This cake recipe yields a substantial amount of batter! It is designed for a 10 or 12 cup bundt pan. When baking a bundt cake, ensure that the pan is not filled beyond 3/4 full. If you find yourself with excess batter, do not worry! If you possess a smaller bundt pan, you can utilize the remaining batter to create a few cupcakes. Just remember to reduce the baking time accordingly; typically, 15-20 minutes is sufficient for cupcakes. Alternatively, you may opt to bake it as a layer cake using two 9-inch pans, as mentioned below.
Options for Bundt or Layer Cake:
You have two excellent choices for this cake: you can either bake it in a 12-cup Bundt pan or prepare it as a layer cake. The recipe will yield two 9-inch round layers.
If you choose the bundt cake, I suggest serving it with the rich chocolate glaze.
If you prefer the layer cake option, I recommend using Maple Cream Cheese Frosting for the cake, and I would certainly advise adding the glaze as well - it may be extravagant, but it is absolutely delicious!
Do I need to use hot coffee?
Using coffee enhances the chocolate flavor and spices in the cake without imparting a coffee taste. If you lack coffee or dislike using it, very hot water can be a suitable substitute, but ensure you do not skip the liquid altogether. I have also substituted hot orange juice in my chocolate orange cake. Additionally, spiced tea can serve as the soaking liquid; cardamom, chai, or ginger tea would work wonderfully.
Chocolate Fig Spice Cake
Top tip: how to remove a bundt from its tin
Many individuals I have conversed with have expressed the challenges of extracting a bundt from its tin without it crumbling. However, with a few straightforward techniques, it can be removed easily:
Grease and flour the pan: Generously butter the tin, ensuring you cover all crevices—melted butter is particularly effective for this. Sprinkle in a couple of tablespoons of flour or cocoa powder and rotate the tin back and forth to coat all the butter. Invert the tin to let the excess flour fall out. As the cake bakes, the flour will create a very thin layer between the cake and the tin, facilitating an easy release.
Give the pan several firm taps against the counter; this will help release air bubbles and ensure the batter fills all the nooks and crannies, resulting in an even cake.
After baking, allow the cake to rest in the tin for about 10-15 minutes before transferring it to a wire rack: this allows the cake to set further and shrink slightly as it cools. It is easier to place the rack on top of the cake and invert both together. A gentle shake may be necessary to assist in the release. (Optionally, I prefer to run a knife or metal spatula along the edges of the pan to loosen them before inverting to prevent any unfortunate tears.)
Storing, Packing & Freezing
Most cakes are best enjoyed at room temperature, but they do not fare well when left out on the countertop for extended periods. Cakes will remain fresh when stored in a covered container.Place the cake in a stand or a food-safe container with a lid, where it can remain for 3-5 days if left on your kitchen countertop. Alternatively, you may store it in a food-safe container in your refrigerator. When you are ready to serve the cake, remove it from the refrigerator and allow it to sit at room temperature for 30-60 minutes.
More cake recipes you will love:
- Greek Style Apple Cinnamon Cake (Milopita)
- Sweet Potato Spice Cake With A Caramel Frosting
- Chocolate Orange Cake
- Pumpkin Espresso Bundt Cake With A Chocolate Espresso Rum Glaze
- Apple Cider Doughnut Bundt Cake
- Chocolate Hazelnut Pear Cake
- Karithopita (Greek Walnut Cake)
- Sticky Toffee Chai Pudding Cake
A nice chocolate fig cake recipe to try !
Chocolate Fig Cake Recipe Ingredients.
Chocolate Fig Cake Recipe Ingredients.
- 250g butter, chopped
- 1 1/2 cups (375ml) water
- 1 cup (220g) caster sugar
- 1/3 cup (35g) cocoa powder
- 2/3 cup (100g) dark chocolate, chopped
- 1/3 cup glace ginger, finely chopped
- 1/3 cup dried figs, finely chopped
- 1 2/3 cups (250g) plain flour, sifted
- 1 teaspoon bi-carbonate of soda (bi-carb soda)
- 1 tablespoon ground ginger powder
Chocolate Fig Cake Recipe INSTRUCTIONS
1. In a medium-sized saucepan, combine the butter, water, sugar, cocoa powder, and chocolate.
2. Heat gently, stirring continuously until the mixture reaches a boil. Ensure that everything dissolves to prevent burning, and take care to avoid boiling over.
3. Allow to simmer gently for 5 minutes.
4. Remove from heat and incorporate the glace ginger and figs. Cover with a lid and let it cool to room temperature. For quicker cooling, place the saucepan in a sink filled with cold water.
5. Gradually whisk in the flour, bi-carb soda, and ginger powder into the cooled mixture. Whisk until all lumps are eliminated, but avoid over-whisking as you do not want to incorporate air into the batter.
6. Transfer the batter into the prepared baking pan, ensuring it is lined with non-stick baking paper. The batter will be quite liquid and will level out on its own. Tap the pan on the kitchen counter three times to release any large air bubbles.
7. Bake in a preheated oven at 160°C (325°F) for 80 minutes. The top of the cake will crack, but do not be concerned; the cracks will settle and be concealed when you remove the cake from the pan.
8. Prepare the honey caramel syrup while the cake is baking.
9. Once baked, allow the cake to cool in the tin for 10 minutes. Carefully turn the chocolate fig and ginger cake onto your serving plate.
10. If desired, decorate the cake with additional glace ginger and figs.
11. Drizzle the chocolate fig cake with honey caramel sauce, reserving some sauce to serve alongside the sliced cake. Enjoy!
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