Chocolate and Fig Cake
I made this cake a couple of weekends ago and it was so good. This time of year I like to try new recipes to see if they are worthy of holiday entertaining. While I am a traditionalist and like to stick to our usual holiday menu, I like to have a new recipe (dessert or appetizer) to bring to a holiday party as a hostess gift or simply have a new go-to recipe just in case we host a holiday party. This chocolate and fig cake made the cut. Ella is already asking for it again.
If you like chocolate, you'll definitely like this cake. It's a softer cake with the center being just a big gooey, but not too gooey. The texture reminded me of a brownie. Serve it with unsweetened homemade whip cream and you have your next holiday worthy cake.
Chocolate and Fig Cake
1/2 cup unsalted butter, melted and cooled to room temperature, plus more for greasing
3/4 cup all purpose flour, plus more for dusting
1/2 cup unsweetened cocoa
1/2 tsp. baking powder
1/2 tsp. fine sea salt
1 1/4 cups granulated sugar
3 large eggs, at room temperature
1 tsp. vanilla extract
1/2 cup chopped 70% bittersweet chocolate (I think mine was 60%)
4 to 12 oz fresh figs
Powdered sugar, for garnish
Unsweetened whipped cream, for serving
Preheat oven to 350°F. Grease bottom and sides of an 8-inch springform pan or round cake pan with butter. If using a springform pan, line bottom with parchment paper, and grease parchment with butter. Dust pan and parchment with flour, tapping out excess. If using a round cake pan, make easy-lift handles out of parchment paper: Cut 2 strips of parchment that extend beyond the edges of the pan, and overlap them, forming an "X" shape. Place in bottom of buttered pan, top with parchment round, and grease paper with butter. Dust pan and parchment with flour, tapping out excess.
Sift together flour, cocoa, baking powder, and salt in a medium bowl; set aside. Beat granulated sugar and butter with a stand mixer fitted with the whisk attachment on medium-low speed until well combined, about 30 seconds. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Increase speed to medium-high, and beat until batter lightens in color and is fluffy, about 2 minutes. Fold in flour mixture by hand until all dry ingredients are incorporated. Fold in chopped chocolate.
Pour batter into prepared pan, and smooth top using an offset spatula. Place 2 to 3 fig slices, slightly overlapping, in center of cake. Arrange remaining fig slices, slightly overlapping, in a circle around cake, about 1/2 inch from edge of pan. Bake cake in preheated oven until just set but still slightly jiggly in center, 34 to 38 minutes. Let cake cool completely in pan on a wire rack, about 2 hours. If using a springform pan, gently run an offset spatula around edge of pan, and carefully remove sides.
If using a round cake pan, let cake cool completely before using handles to gently remove cake from pan. (Center will remain slightly soft even when cool.)
Sprinkle with powdered sugar, and serve with unsweetened whipped cream.
Recipe via Food & Wine