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!
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.
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!
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.
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
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.
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.
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.
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
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.
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.
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.
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.
2 teaspoons finely grated orange zest, plus 1 tablespoon juice
12 ripe black figs (about 14 ounces/400 grams), tough stems removed and figs halved lengthwise
2 eggs, whites and yolks separated
⅓ cup plus 2 tablespoons/100 milliliters heavy cream
¼ cup/35 grams all-purpose (plain) flour
2 tablespoons/15 grams cocoa powder
1 teaspoon vanilla extract
¼ teaspoon flaky sea salt
1 ½ ounces/40 grams dark chocolate (70 percent), roughly chopped into scant 1/2-inch/1-centimeter pieces
Crème fraîche, for serving
PREPARATION
Heat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
Add 1/4 cup/50 grams sugar to a small, oven-proof, high-sided sauté pan with a 6-inch/15-centimeter base (or similar).
Cook over medium-high heat, swirling the pan a few times, until the sugar has melted and turned a dark caramel color, 5 to 8 minutes.
Carefully add the rum — it will spit and seize up a little — and cook for another 30 seconds, stirring until combined and thick.
Remove from the heat, stir in the orange juice and figs, and set aside to cool.
Add the egg yolks to a medium bowl along with 2 tablespoons/25 grams sugar. Whisk by hand until pale and thick, about 3 minutes. Add the cream, flour, cocoa powder, vanilla, salt and orange zest, then whisk until smooth and thick.
In another medium bowl, using a clean whisk, whisk the egg whites by hand with the remaining 2 tablespoons/25 grams sugar until they form stiff peaks, 4 to 5 minutes.
Fold gently into the yolk batter, then pour the mixture over the figs in the sauté pan (it should cover the figs completely).
Sprinkle all over with the chocolate and bake until the batter rises and is cooked through, about 25 minutes.
Remove from the oven, divide among four bowls and drizzle with any remaining liquid from the pan. Serve hot, with some crème fraîche alongside.
Cool. Enjoy the Warm Fig and Chocolate Sponge Cake !!!
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)
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 !
