Rich Chocolate & Fresh Fig Cake
A beautifully rich chocolate cake with a soft, fudgy center and sweet fresh figs baked into the top. This elegant dessert is simple to make and perfect for entertaining or enjoying with a cup of coffee.
Ingredients
For the cake
- 115g unsalted butter, melted and cooled slightly, plus extra for greasing
- 95g plain flour, plus a little extra for dusting the tin
- 45g unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp fine salt
- 250g caster sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 70g good-quality dark chocolate (around 70% cocoa), roughly chopped
- 4–8 fresh figs, trimmed and sliced lengthways into thin slices
To serve
- Icing sugar, for dusting
- Lightly whipped cream (optional)
Method
- Preheat your oven to 180°C (160°C fan bake). Grease a 20cm round cake tin or springform tin with butter. Line the base with baking paper and lightly grease the paper before dusting the tin with a little flour. Shake out any excess.
- In a medium bowl, sift together the flour, cocoa powder, baking powder and salt.
- In a separate large bowl, whisk the melted butter and caster sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and continue whisking until the mixture becomes lighter in colour and slightly fluffy.
- Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing. Fold through the chopped dark chocolate.
- Pour the batter into the prepared tin and smooth the surface. Arrange the fig slices over the top, starting in the centre and working your way out in overlapping circles.
- Bake for 35-40 minutes, or until the edges are set but the centre still has a slight wobble. The cake will continue to firm up as it cools while keeping its delicious fudgy texture.
- Leave the cake to cool completely in the tin before removing. Dust with icing sugar just before serving and enjoy with whipped cream if desired.
Storage
Store the cake in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 3 days. Bring to room temperature before serving for the best flavour and texture.
Tips
- Ripe Brown Turkey or Black Mission figs both work beautifully in this recipe.
- For a richer chocolate flavour, choose a premium dark chocolate with around 70% cocoa solids.
- This cake is also delicious served warm with vanilla bean ice cream or crème fraîche.
Recipe Found On: https://www.foodandwine.com/recipes/chocolate-and-fig-cake
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