CHOCOLATE FIG CAKE RECIPE

Chocolate almond fig cake

Chocolate almond fig 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.

Yields: One 2-layer 9-inch round cake Prep time: 30 minutes Cook time: 35-45 minutes

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.

Ingredients

For the Fig Compote:

1 cup (about 6 oz / 170g) dried Calimyrna or Mission figs, stemmed and chopped
½ cup water or strong brewed coffee
1 tbsp fresh lemon juice
1 tbsp granulated sugar (optional, if your figs aren't very sweet)

For the Chocolate Almond Cake:

1 ½ cups (180g) all-purpose flour
1 ½ cups (150g) finely ground almond flour
¾ cup (75g) high-quality unsweetened cocoa powder (like Valrhona)
1 tsp baking soda
½ tsp baking powder
1 tsp salt
1 cup (226g or 2 sticks) unsalted butter, softened to room temperature
1 ¾ cups (350g) granulated sugar
3 large eggs, at room temperature
1 tsp vanilla extract
1 cup (240ml) buttermilk, at room temperature
4 oz (113g) bittersweet chocolate, melted and cooled slightly

For the Chocolate Ganache & Garnish:

8 oz (225g) semi-sweet or bittersweet chocolate, finely chopped
¾ cup (180ml) heavy cream
½ cup sliced almonds, toasted

Step-by-Step Instructions

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

Chocolate Fig Cake Recipe 2

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.

Yields: One 2-layer 9-inch round cake Prep time: 25 minutes Cook time: 35-45 minutes

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

Chocolate Fig Cake Recipe

Before I delve into today's post and present this exquisite Fig and Chocolate Cake recipe, I would like to express my gratitude to everyone for their kind comments, emails, and tweets supporting the launch of my e-cookbook, Delicious Everyday. I must admit that I was utterly astonished by the level of support I received. Simply saying thank you feels insufficient, so instead, I am sharing this delightful cake with you!

Recently, one of my favorite creations has been Nigel Slater's Chocolate Muscovado Banana Cake (the original recipe can be found on the beautiful Wednesday Chef site). Bananas and chocolate are always a winning pair in my opinion, and when combined with the treacly richness of dark brown sugar, it becomes nothing short of heavenly. Particularly since I double the amount of chocolate in the original recipe (one can never have too much chocolate, in my view). I am so enamored with this cake that I have baked one each week for the past few weeks.

However, I recently discovered some stunning figs at my favorite greengrocer and decided to replace the bananas with these luscious, juicy figs for this Fig and Chocolate Cake, which is just as divine as the original. I believe, and hope, that Nigel Slater would approve. The slight jamminess of the figs in the baked cake, combined with the soft chocolate chunks, creates a cake that is devoured all too quickly, leaving you craving another slice. In fact, I am currently desiring another slice as I have just finished one of my Fig and Chocolate Cakes while typing this post!

Notes

If fresh figs are not available in your area, consider rehydrating dried figs in boiling water for a few minutes as a substitute for the fresh figs.

Ingredients

* 1 cup chopped figs, dried

* 1 cup boiling water

* 1 teaspoon baking soda

* ¼ cup vegetable oil

* ¾ cup sugar

* ½ cup applesauce

* 2 eggs

* 3 tablespoons cocoa chocolate

* 1¼ cups flour

* 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350 degrees.

2. Mix water and figs in a large bowl. Add baking soda and let cool.

3. In a separate bowl, mix the vegetable oil, sugar, eggs, applesauce, vanilla, salt, and chocolate until smooth.

4. Add the 1/4 cup flour to the batter and mix.

5. Add half of the fig mixture and mix.

6. Continue adding the two mixtures until they are all incorporated.

7. Spread batter in an 8x12 greased and floured pan.

8. Bake for 50 minutes The chocolate fig cake recipe is ready...hmm..nice ! Enjoy Chocolate Fig Cake Recipe !

special-occasion-chocolate-fig-cake.

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.

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

Baking Temperature: The oven should be preheated to 160oC (325oF).

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!

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.

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

CHOCOLATE FIG CAKE RECIPE 1

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 !

chocolate-fig-honey-cake-recipe-cakes

CHOCOLATE FIG CAKE RECIPE VIDEO :