White Chocolate And 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 WITH MASCARPONE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and side of 9- or 10-inch springform pan with shortening; lightly flour. In 1 1/2-quart saucepan, combine figs and wine. Bring to a boil over medium-high heat. Remove from heat and cool while preparing batter.
• In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. Add eggs and 1 teaspoon vanilla. Beat at medium speed until thick and creamy, scraping bowl occasionally. Add flour, cocoa and baking soda. Beat at low speed until moistened, scraping bowl occasionally. Add melted chocolate, figs and wine. Beat at low speed until mixed. Spread in pan.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack until completely cooled, about 2 hours. Remove side of pan.
• In medium bowl, beat mascarpone cheese, powdered sugar and 1/2 teaspoon vanilla at low speed until mixed. Beat at medium speed until thick and creamy. Frost side and top of cake.
• To make garnish, pull vegetable peeler along edges of chocolate bar to form curls. (If curls crumble, slightly warm chocolate bar with hand.) Garnish cake with chocolate curls. Store in refrigerator.

CINNAMON SPICE CAKE WITH FIG BUTTERCREAM, WHITE CHOCOLATE GANACHE AND BUTTERMILK CARAMEL

Steps:

• For the cinnamon spice cake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment paper and lightly butter.
• In the bowl of a stand mixer, beat the butter, shortening, brown sugar and granulated sugar together until smooth. Beat in the eggs 1 at a time until smooth and light. Stir together the buttermilk and vanilla in a separate small bowl. Sift together the flour, cinnamon, baking powder, baking soda, nutmeg and allspice in a large bowl. Alternately add the flour mixture and buttermilk mixture in thirds to the mixer bowl, blending well after each addition.
• Pour the batter into the prepared pans and bake until a cake tester inserted in the center of the cakes comes out clean, about 35 minutes. Cool about 5 minutes, then turn out onto a cooling rack to cool completely, about 10 minutes.
• For the fig buttercream: In a clean bowl of a stand mixer, cream the butter until smooth. Add the confectioners' sugar and beat until incorporated. Mix in the fig butter. Add the buttermilk if needed to thin to a spreading consistency.
• For the buttermilk caramel: Combine the granulated sugar, buttermilk, butter, corn syrup and baking soda in a LARGE pot. Do not use a saucepan; it may boil over. Bring the ingredients to a boil and reduce the heat to low but still bubbling. Cook, stirring very frequently, until golden brown, 8 to 9 minutes. Remove from the heat and add the vanilla. Let cool.
• For the white chocolate ganache: Put the white chocolate in a heatproof bowl. Heat the cream in a saucepan until just simmering. Pour the cream over the chocolate and let stand for 5 minutes. Stir until smooth and melted. Refrigerate until cooled completely, about 20 minutes. Transfer the ganache to a clean bowl of a stand mixer fitted with the whisk attachment and whip until smooth.
• To assemble the cake: Slice each cake layer in half horizontally. Place a layer on a plate or cake stand and cover with fig buttercream. Repeat with 2 more layers and the buttercream. Put the final cake layer on top, then frost the top and sides with the white chocolate ganache. Pour the buttermilk caramel over the top of the cake to drizzle down. Serve with more caramel sauce if desired.

WHITE CHOCOLATE AND FIG CAKE

Steps:

• Place figs in a small bowl with liqueur. Allow to soak for 3 - 4 hours or alternatively microwave on HIGH for 3 minutes.
• Cream butter and sugar until light and fluffy. Beat in vanilla.
• Add eggs one at a time beating after each addition.
• Blend in syrup.
• Sift together flours and cinnamon. Fold into creamed mixture, alternating with milk.
• Lightly mix in figs, almond meal and chocolate.
• Pour mixture into greased 20cm bundt cake mould or ring tin.
• Bake in moderate oven 180 degrees C for 40 to 45 minutes. Cool in tin for 5 minutes.
• Dust with icing sugar when cool.