Chocolate Fig and Ginger Cake Recipe

This chocolate fig spice cake is a that is both indulgent and light, without being excessively sweet. The combination of 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 . Personally, I have never enjoyed ; 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 , 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 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.

: This ingredient ensures the cake remains rich and moist!

: 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 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

OTHER RECIPES

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 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 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 . 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 recipe, a wait for the version infused with , , and native fruit spice, topped with (the recipe can be found here), as well as the rich, crusty sour cherry and chocolate variation by .

I have been reading on the couch, accompanied by cups of that managed to sneak into my luggage from Tokyo. I just completed – 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 , is best enjoyed steaming alongside the previously mentioned hot cross buns.

A whole morning dedicated to creating – filled with delicate single egg white marshmallow and coated in dark chocolate. Completely worthwhile.

OTHER RECIPES

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

VIDEO:

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:

½ cup (120 ml) heavy cream
100 g dark chocolate, chopped

Instructions

1. Prepare the Cake

Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat sugar and eggs until light and fluffy. Add oil and vanilla extract.
Alternate adding dry ingredients and milk to the wet mixture, folding gently.
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

Heat butter in a skillet over medium heat.
Add halved figs, brown sugar, and cinnamon. Cook for 5–7 minutes until figs are soft and caramelized.

3. Prepare Chocolate Glaze (Optional)

Heat cream until simmering and pour over chopped dark chocolate.
Let sit 1–2 minutes, then stir until smooth.

4. Assemble the Cake

Cool the cake slightly before transferring to a serving plate.
Top with warm caramelized figs.
Drizzle chocolate glaze if desired. Serve warm or at room temperature.

Tips for the Best Chocolate Fig Cake

Use ripe but firm figs to maintain shape.
Avoid overmixing the batter to keep the sponge light.
Enhance flavor with a splash of coffee or orange liqueur in the batter.

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.

OTHER RECIPES

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 :

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

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk sugar and eggs until pale and fluffy. Add oil and vanilla extract, mixing until combined.
Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix gently until smooth.
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

While the cake bakes, heat butter in a skillet over medium heat.
Add quartered figs, brown sugar, and cinnamon.
Cook for 5–7 minutes, gently stirring, until figs are soft and slightly caramelized.

3. Optional Chocolate Ganache

Heat the cream until just simmering. Pour over chopped dark chocolate.
Let sit for 1–2 minutes, then stir until smooth.

4. Assemble and Serve

Remove the cake from the pan and let it cool slightly.
Top with warm caramelized figs.
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 alongside.

Cool. Enjoy the Warm Fig and Chocolate Sponge Cake !!!

Warm Fig and Chocolate Sponge Cake Video :

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

Preheat oven to 375°F (190°C).
Place halved fresh figs on a baking sheet.
Drizzle with honey, brown sugar, lemon juice, and melted butter.
Roast for 10–15 minutes, just until soft and glossy.
Set aside to cool.

2. Make the Cake

Lower oven temperature to 350°F (175°C).
Grease and line a 9-inch round cake pan or 8x8-inch square pan.
In a large bowl, whisk together:
- Flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Cinnamon and nutmeg
In another bowl, whisk honey, brown sugar, oil, eggs, and vanilla until smooth.
Add the dry ingredients to the wet mixture.
Pour in buttermilk and mix gently until combined.
Fold in the chopped dried figs.
Pour the batter into the prepared pan.
Bake for 30–38 minutes, or until the center springs back when touched.
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 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 !

special-occasion-chocolate-fig-cake

Chocolate Fig Honey Cake Recipe Cakes Video :

Special Occasion Chocolate Fig Cake

Special Occasion Chocolate Fig Cake Recipe

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

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder (Dutch-process preferred for deeper flavor)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon fine salt
1 teaspoon ground cinnamon (optional but delicious with figs)
2 cups granulated sugar
2 large eggs, room temperature
1 cup whole milk, room temperature
½ cup sour cream (keeps the cake extra moist)
½ cup vegetable oil
2 teaspoons pure vanilla extract
1 cup hot coffee or hot water (enhances chocolate flavor)

For the Honey-Roasted Figs

10–12 fresh figs, halved
3 tablespoons honey
1 tablespoon brown sugar
1 teaspoon lemon juice
½ teaspoon vanilla extract
Pinch of salt

For the Chocolate Ganache Filling

1 ½ cups heavy cream
12 oz semi-sweet or dark chocolate, finely chopped
2 tablespoons butter

For the Fig Jam Layer (optional but amazing)

½ cup fig jam
1 tablespoon orange juice
½ teaspoon grated orange zest

For the Chocolate Buttercream Frosting

1 cup softened unsalted butter
3 cups powdered sugar
½ cup cocoa powder
¼ teaspoon salt
1 teaspoon vanilla extract
3–4 tablespoons heavy cream

For Decoration

Extra fresh figs, halved or quartered
Chocolate curls or shavings
A drizzle of honey or ganache

✨ Instructions

1. Prepare the Honey-Roasted Figs

Preheat oven to 375°F (190°C).
Arrange halved figs, cut side up, on a baking sheet.
Drizzle with honey, sprinkle brown sugar, add lemon juice, vanilla, and a pinch of salt.
Roast for 15–20 minutes, until soft, glossy, and slightly caramelized.
Cool completely before adding to the cake.

2. Make the Chocolate Cake

Reduce oven temperature to 350°F (175°C).
Grease and line two 9-inch round pans (or three 8-inch pans).
In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
In another bowl, beat sugar, eggs, milk, sour cream, oil, and vanilla until smooth.
Add dry ingredients to wet, mixing just until combined.
Pour in hot coffee or water and mix gently (batter will be thin).
Divide into pans and bake:
- 25–30 minutes for 9-inch pans,
- 22–25 minutes for 8-inch pans.
Cool completely before assembling.

3. Prepare the Ganache Filling

Heat cream in a small pot until steaming (not boiling).
Pour over chopped chocolate in a bowl.
Let sit for 1 minute, then whisk until glossy.
Whisk in butter.
Let cool until thickened but still spreadable.

4. Make the Chocolate Buttercream

Beat butter until light and creamy.
Add powdered sugar, cocoa powder, and salt.
Mix on low, then increase speed.
Add vanilla and cream gradually until frosting is fluffy and smooth.

✨ Assembly

Level the cake layers if needed.
Place the first cake layer on a serving plate.
Spread a thin layer of fig jam mixture.
Add a generous layer of ganache.
Arrange roasted figs evenly over the ganache.
Top with the second cake layer.
Frost the entire cake with chocolate buttercream.
Decorate the top with fresh figs, a drizzle of honey or extra ganache, and chocolate curls.

✨ Tips for the Best Special-Occasion Result

Use ripe figs with soft flesh for maximum flavor.
Chill the cake for 30 minutes before slicing for clean layers.
Add a splash of red wine or port to the fig jam for depth.
For a richer taste, replace some buttercream with an extra layer of ganache.

✨ Serving Suggestions

Serve at room temperature with:

✨ Storage

Keeps well in the refrigerator for 3–4 days.
Let stand at room temp for 20–30 minutes before serving.

OTHER RECIPES

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 8x12 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...and the chocolate fig cake recipe is ready...enjoy !

chocolate-fig-honey-cake-recipe-cakes.

Special Occasion Chocolate Fig Cake Video :