Description
This Chocolate Fig Spice Cake is a warm, cozy celebration of rich cocoa, fragrant spices, and sweet figs soaked in coffee (or orange juice!). Topped with a luscious dark chocolate glaze, it’s the perfect centerpiece for holiday gatherings, dinner parties, or a quiet indulgent treat with your favorite drink.
Ingredients
For the Cake:
1 cup chopped dried California black mission figs
1 cup hot brewed coffee (or hot water or orange juice)
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 tablespoon whisky or brandy (optional)
1 cup buttermilk, room temperature
1 teaspoon orange zest
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped candied orange (optional)
1 tablespoon cocoa powder (for dusting pan and figs)
Fig slices for garnish (optional)
For the Glaze:
2/3 cup semisweet or dark chocolate chips (or chopped chocolate)
1/4 cup heavy cream
1 1/2 tablespoons whisky or brandy (optional)
1/4 teaspoon vanilla extract
1 teaspoon espresso powder or instant coffee (optional)
Instructions
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Preheat and Prepare
Preheat oven to 350°F (175°C). Grease a 10–12 cup bundt pan and dust with cocoa powder. -
Mix the Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, cinnamon, allspice, cloves, baking soda, baking powder, and salt. -
Soak the Figs
Combine chopped figs with hot coffee (or juice). Let them soak while you prepare the batter. -
Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar until light and creamy. Add the eggs one at a time, then mix in vanilla and optional brandy or whisky. -
Add Buttermilk and Zest
Slowly mix in buttermilk and orange zest. The mixture may look slightly curdled—this is normal. -
Combine Wet and Dry
Add the dry mixture to the wet ingredients gradually, mixing until just combined. -
Add Soaking Liquid
Remove figs from the coffee and reserve the liquid. Gently stir the coffee (or soaking liquid) into the batter. -
Add the Figs
Pat the figs dry and toss them with cocoa powder (and candied orange, if using). Spoon the batter into the prepared pan and swirl the figs into the batter. -
Bake
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10–15 minutes before inverting onto a wire rack. Cool completely (about 1 hour). -
Make the Glaze
Melt chocolate and cream in a saucepan over low heat, stirring until smooth. Stir in vanilla, espresso powder, and optional liquor. Let cool slightly before drizzling over cooled cake.
Notes
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Booze-Free Option: Skip the whisky/brandy and use more vanilla or orange extract.
-
Flavor Boost: Swap coffee with orange juice for a brighter citrus profile.
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Make Ahead: Cake can be baked a day ahead and glazed before serving.
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Storage: Store covered at room temperature for 2 days or in the fridge for up to 5.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American, Holiday-Inspired