Chocolate Fig Cake Recipes

CHOCOLATE FIG LOAF CAKE

Steps:

• Preheat oven to 350 F. Line a 9X5 loaf pan with parchment paper, leaving 1-2" overhang on the long sides. Set aside.
• Sift flours, baking powder, dutch process cocoa powder, espresso powder and salt into a mixing bowl. Whisk together until well combined. Set aside.
• Toss the chopped fresh figs with 2 tsp flour
• Using electric beaters or a stand mixer with whisk attachment, beat the butter and oil together on medium speed until smooth and well combined, about 3-4 minutes. Turn down to low, stream in sugar. Once fully added, turn speed to medium and beat until light and fluffy, 2-3 minutes. Scrape sidesAdd eggs, one at a time, beating on low speed about 20 seconds before adding the next egg. Add vanilla, beating on low until well combined. Scrape sides Beat all ingredients on medium low for an addtional minute.
• By hand, sift in the dry ingredients to the wet, alternating with the milk, starting/ending with the dry ingredients: dry, milk, dry, milk, dry. Stir each addtional until just combined. Gently fold in the flour coated chopped figs. Pour 1/2 chocolate cake batter into the prepared loaf pan. Using a small offset spatula or back of a spoon, evenly spread the batter into the corners. Pour remaining 1/2 batter into the pan. Evenly spread the batter into the pan.
• Bake at 350 F for 50-60 minutes. Check the bread around 45 minutes. Insert a toothpick into the center. If the batter is wet, bake in 5 minute increments, checking each time by inserting a toothpick into the center (close to the center, but not the same part each time). When the toothpick comes out clean and the edges are slighly pulled from the sides, the bread is done. Cool in the pan, on top of a cooling rack for 15 minutes. Using a butter knife, gently loosen the unlined edges from the pan. Gently lift the bread out of the loaf pan using the pieces of parchment overhang. Cool an addtional 45 minutes before topping with the ganache. ***The kind of pan used changes the baking times and outcome of the final cake. This recipe was tested using a light color, aluminum loaf pan.
• Evenly chop chocolate into small pieces. Place in a wide, shallow bowl.
• Heat milk in a sauce pan until just scalding. This can also be done in the microwave, using a heat proof bowl in 30 second increments.
• Pour the steaming milk on top of the chocolate pieces. Let sit for 3 minutes. Add the vanilla extract and salt. Whisk together until smooth and well combined. Let sit for 5 minutes before pouring onto the cooled chocolate loaf cakeOnce on the cake, let sit for 10 minutes to slighly set. Top with fresh figs and almond slices.

CHOCOLATE FIG CAKE

Steps:

• Heat oven to 350 degrees F. Spray heavy nonstick 12-cup fluted tube pan with cooking spray. In medium bowl, mix figs and coffee; set aside. In large bowl, beat butter and Sugar In The Raw Organic White with electric mixer on medium speed until smooth and creamy. Beat in eggs and vanilla. Slowly add buttermilk. Beat in 1 3/4 cups flour, cocoa, baking soda and baking powder on low speed until mixed. Drain figs, reserving coffee. Slowly mix in reserved coffee. Pour batter into pan. Pat figs dry with paper towels. Sprinkle with 1 tablespoon flour and toss to coat. Sprinkle over batter in pan. Pull table knife through batter to distribute figs. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• In 2 small microwaveable bowls, melt white baking bar and bittersweet baking bar with a few drops of oil. Drizzle white chocolate over cake with fork. Then drizzle dark chocolate over cake. Let stand until set, about 2 hours. Or refrigerate 15 minutes until completely set.

CHOCOLATE AND OLIVE OIL FIG CAKES

Steps:

• Preheat the oven to 350 degrees F. Make the cakes: Brush a 6-cup muffin pan with olive oil and dust with flour. Whisk the cocoa powder and 1/4 cup hot water in a small bowl; let cool slightly. Combine the flour, salt and baking soda in another bowl.
• Combine the sugar, egg and egg yolk, vanilla and lemon zest in a stand mixer fitted with the whisk attachment and beat on medium-high speed until pale and thick, about 1 minute. With the mixer running, drizzle in the olive oil. Add the cocoa mixture and beat until combined. Reduce the mixer speed to low, add the flour mixture and beat until just incorporated.
• Divide the batter evenly among the prepared muffin cups. Bake 10 minutes, then top each cake with a fig half and continue baking until a toothpick inserted into the center comes out with a few crumbs, 8 to 10 more minutes. Let cool in the pan on a rack, 20 minutes. Remove the cakes from the pan and let cool completely on the rack.
• Make the glaze: Put the chocolate, honey, olive oil, salt and pepper in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth.
• Top the cakes with the glaze, a drizzle of honey and more pepper. Quarter the remaining 6 fig halves and arrange on top.