Showing posts with label chocolate fig cake recipe. Show all posts

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 :

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 :

HOLIDAY FIG FRUIT CHOCOLATE CAKE

Holiday Fig Fruit Chocolate Cake

Ingredients

Fruit Mixture

1 cup dried figs, chopped
½ cup raisins or sultanas
½ cup dried cranberries or chopped apricots
½ cup orange juice (or strong black tea)
2 tbsp rum, brandy, or more juice (optional)
¼ cup honey or brown sugar

Dry Ingredients

1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves (optional)

Wet Ingredients

½ cup butter, softened (or ⅓ cup oil for softer texture)
½ cup brown sugar
2 large eggs
1 tsp vanilla extract
½ cup yogurt or buttermilk

Optional Add-ins

½ cup chopped nuts (walnuts, pecans, almonds)
½ cup dark chocolate chips

Instructions

1. Prepare fruit mixture

Combine figs, raisins, cranberries, orange juice, honey (or sugar), and rum/brandy (if using).
Heat in a small saucepan for 5–7 minutes, stirring until fruit is plump and glossy.
Remove from heat and cool to room temperature.

2. Preheat oven

Heat oven to 160°C (325°F).
Line a loaf pan or an 8-inch round pan with parchment paper.

3. Mix dry ingredients

In a medium bowl, whisk:

Flour
Cocoa powder
Baking soda
Baking powder
Salt
Spices

4. Cream wet ingredients

Beat butter and brown sugar until light and fluffy.
Add eggs one at a time.
Mix in vanilla and yogurt.

5. Combine batter

Fold dry ingredients into wet.
Stir in the cooled fruit mixture.
Add nuts or chocolate chips if using.

6. Bake

Pour into prepared pan.
Bake 55–70 minutes, depending on pan type.
Cake is done when a toothpick comes out clean but slightly moist.
Cool completely before slicing—it firms up beautifully.

For a More “Holiday Fruitcake” Feel

Brush top with warm apricot jam after baking.
Soak finished cake overnight with 2–3 tbsp rum or brandy.
Garnish with dried figs, candied orange peel, or melted chocolate drizzle.

Texture

Dense, moist, aromatic, full of chocolate-spiced fruit flavor—similar to a chocolate holiday loaf with figgy sweetness.

OTHER SOURCES

INGREDIENTS

INSTRUCTIONS

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!

HOLIDAY FIG FRUIT CHOCOLATE CAKE VIDEO:

LOWFAT CHOCOLATE FIG CAKE

Low-Fat Chocolate Fig Cake

Ingredients

Dry Ingredients:

1 cup all-purpose flour
½ cup whole wheat flour (or use all AP flour)
⅓ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
¼ tsp salt

Wet Ingredients:

1 cup dried figs, chopped
1 cup hot water
½ cup low-fat yogurt (plain or vanilla)
⅓ cup brown sugar (or coconut sugar)
2 tbsp vegetable oil
1 large egg
1 tsp vanilla extract

Optional Add-ins:

¼ cup mini dark chocolate chips (keeps fat low but improves richness)
½ tsp cinnamon

Instructions

1. Prepare the fig purée

Chop the dried figs and soak them in 1 cup hot water for 10–15 minutes.
Blend or mash into a thick purée. (Leave a few chunks if you like texture.)

2. Preheat & prepare pan

Heat oven to 175°C (350°F).
Lightly spray or line an 8-inch (20 cm) square or round baking pan.

3. Mix dry ingredients

In a bowl, whisk together:

Flour(s)
Cocoa powder
Baking soda
Baking powder
Salt

4. Mix wet ingredients

In another bowl:

Whisk egg + sugar.
Add yogurt, oil, vanilla, and the fig purée.
Mix until smooth.

5. Combine

Add dry ingredients to wet.
Stir gently until combined.
Fold in chocolate chips if using.

6. Bake

Pour batter into prepared pan.
Bake for 28–34 minutes, or until a toothpick inserted in the center comes out clean.
Cool before slicing (cake gets fudgier as it cools).

Serving Ideas

Dust with powdered sugar.
Serve with low-fat vanilla yogurt.
Top with fresh figs or berries for elegance.

Tips to Keep It Low-Fat

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 . 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..

chocolate-fig-cake-recipe

LOWFAT CHOCOLATE FIG CAKE VIDEO:

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