Chocolate Fig Cake

Chocolate Fig Cake

Melissa Garcia
PREP TIME: 60 MIN COOK TIME: 30 MIN TOTAL TIME: 90
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Ingredients

Chocolate Cake

  • 2 Cups Flour
  • 2 Cups Sugar
  • 2 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 3/4 Cup Valrhona Dutch Processed Cocoa
  • 1 Cup Buttermilk
  • 3/4 Cup Warm Water
  • 3/4 Cup Vegetable Oil
  • 2 Large Eggs
  • 1 Egg Yolk
  • 2 Tsp Instant Coffee
  • 1 Tsp Vanilla

Chocolate Buttercream

  • 1 1/2 Cups Unsalted Butter
  • 1 1/2 Cups Powdered Sugar
  • 1 1/4 Cups Valrhona Hukambi Milk Chocolate
  • 1/2 Cup Heavy Whipping Cream
  • 1/4 Cups Valrhona Dutch Processed Cocoa Powder
  • 2 Tbsp Milk
  • 1 Tsp Vanilla

Fig Jam

  • 3 Cups Figs
  • 3/4 Cups Sugar
  • 1/4 Cup Water
  • 1/4 Cup Freshly Squeezed Orange Juice
  • 2 Tbsp Honey
  • 1 Tbsp Corn Starch

Chocolate Ganache

  • 2 1/2 Cups Valrhona Hukambi Dark Milk Chocolate
  • 1 Cup Heavy Whipping Cream

Drip Ganache

  • 3/4 Cup Valrhona Semisweet Chocolate Chips
  • 1/2 Cup + 1 Tbsp Heavy Whipping Cream

Instructions

  1. Begin by making the jam even a day before if necessary. It needs to be cooled and set to place on cake.
  2. Chop and remove the tips of the figs and wash well. Next, add the figs and 1/4 cup of water to a food processor or blender to puree. Next, in a pan on med-high heat add the fig puree and the rest of the ingredients for the jam. Mixing continuously allow mixture to get to a boil. Once it begins to boil allow to cook for 2 minutes and then bring heat to med/low. Cook uncovered mixing in between for 10-15 minutes until it has reduced and thickened. Allow to cool completely.
  3. To make the ganache in a sauce pan bring water to a boil and in a heat safe bowl add the chocolate chips and mix constantly until the chocolate is fully melted. In a separate sauce pan bring heavy whipping cream to a simmer and place in a heat safe bowl. Pour about ¼ of the heavy cream over the melted chocolate mixing as soon as you pour the heavy whipping cream. Add about ¼ of what’s left of the heavy whipping cream and mixing with an offset spatula once you have poured. The mixture will look grainy and that is ok as we continue to mix in the heavy whipping cream the ganache will come together. Use a whisk to mix for about 30 seconds and then add the rest of the heavy whipping cream. Using the offset spatula again mix the chocolate mixture until it is all combined and you have a smooth and silky ganache. Leave to set for 2 hours but make sure it is not around heat or it will not set.
  4. Preheat oven to 350F and prepare 2-8" pans with nonstick spray and parchment paper. In a bowl, whisk together your sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl add your instant coffee to the warm water and also whisk oil, vanilla, eggs and buttermilk. Once the wet ingredients are mixed, add the dry ingredients into the bowl and whisk well until everything is combined. Pour the batter evenly between the two prepared pans. Bake for about 25-30 mins or until a toothpick inserted in the center comes out clean. Allow cake to cool completely.
  5. Prepare the buttercream while the cake cools, begin by melting the chocolate and heavy whipping cream together in 30 second intervals until melted mixing in between. Allow that mixture to cool. Once the chocolate is cooled begin beating the butter in a stand mixer on med-high speed for 2-3 minutes. Sift the powdered sugar and chocolate powder together. Scrape the sides and bottom of the bowl and on low speed begin adding the powdered sugar chocolate one cup at a time and add the milk and vanilla during that process. Once it’s all mixed scrape the sides and bottom of the bowl and beat on med-high speed for 2 minutes. Add the chocolate ganache and beat for 1-2 minutes until combined well scraping the bottom and sides of the bowl as needed.
  6. Once the cake is cooled cut out the dome of the cake layers. Place the cake on your desired cake plate and with the buttercream make a circle around the cake layer to seal it you can use a piping bag or cut a hole on a zip lock bag and fill with buttercream. Add 1/3 cup of fig jam in the center spread it evenly around the layer. Add 1/2 cup of the chocolate ganache in the center spreading evenly over the jam. Add the cake layer on top. During the time your cake is setting make the drip ganache by microwaving the chocolate and heavy whipping cream together in 30 second intervals mixing in between until it is melted. Allow to cool but not harden. Cover the cake in buttercream and refrigerate for about 20 minutes to set. Once the cake has set a bit pour over drip ganache and gently spread to the corners of the cake so the cake can have clean drips falling down. Allow the cake to refrigerate for about 20 minutes for the drip to set. Garnish the top of the cake with cut figs. Cake can be refrigerated for 5 days, allow to room temp for at least 1 hour before enjoying.

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