Chocolate And Fig Cake Recipe

Table of Contents

Introduction:

The magic of the autumn season brings with it a treasure trove of fresh figs. This recipe beautifully blends the jammy allure of ripe figs with the rich indulgence of chocolate, creating a sensory experience that’s unforgettable. Whether you’re sourcing figs from your garden or the supermarket aisle, this cake promises a taste that lingers.

Serves: 8

Ingredients:

120g unsalted butter, melted
100g plain flour
50g cocoa powder
½ tsp. baking powder
½ tsp. salt
250g granulated sugar
3 large eggs
1 tsp. pure vanilla extract
70g dark chocolate, broken into small pieces (70%)
6 fresh figs

Method:

Begin by preheating your oven to 180°C. Butter your 8” round springform cake tin, ensuring both the base and sides are evenly coated. For added assurance against sticking, line the bottom of your tin with a circle of baking paper, subsequently buttering and flouring it.
For the figs, trim the top using a sharp knife. Each fig should be cut into four equal slices. Set aside for later.
In a separate bowl, sift together flour, cocoa powder, and baking powder.
In another bowl, beat together butter and sugar until they achieve a pale hue and a creamy consistency. This should take about a minute at medium speed. Now, integrate the eggs one at a time, ensuring thorough blending after each addition. Crank your mixer up to high speed and whisk until you achieve a light, fluffy batter.
Hand-mix your previously sieved flour and cocoa mixture into your wet ingredients using a spatula. Fold in your chocolate pieces until evenly distributed.
Transfer your batter to your pre-prepared cake tin. Artfully arrange your fig slices on the surface, ensuring a slight overlap and beginning from the center, spiraling outwards until the entire surface is covered.
Bake for approximately 35 minutes. Remember, the center should retain a slight wobble – this will set as the cake cools. Let your cake relax and firm up within the tin for around three hours.
For presentation, gently release your cake from its tin, place it on your preferred serving dish, and sprinkle a generous dusting of icing sugar for that finishing touch.