chocolate fig loaf cake
a perfectly moist chocolate loaf cake, studded with fresh figs. topped with a smooth chocolate ganache, figs and almonds.
Equipment
- 9 X 5 loaf pan
- parchment paper
- electric or stand mixer
Ingredients
chocolate fig loaf cake
- 1 c (120g) all purpose flour,
- ½ c (60g) cake flour (sub: see notes)
- 2 tsp (8g) baking powder
- ⅔ c (55g) dutch process cocoa powder (sub: see notes)
- 1 tsp espresso powder, sifted (see notes)
- ¼ tsp salt
- 4 tbsp unsalted butter, softened
- ¼ c (60ml) extra virgin olive oil (or neutral oil such as vegetable, canola or grapeseed)
- 1 ¼ c (250g) granulated sugar
- 2 large eggs, room temperature
- 1 ½ tsp (6g) vanilla extract
- ⅔ c (157ml) milk, room temperature
- 1 c fresh figs, chopped
- 2 tsp all purpose flour
chocolate ganache
- 4 oz 60-70% chocolate bar, evenly chopped
- 4 oz heavy cream
- ¼ tsp vanilla extract
- ¼ tsp salt
- 5-6 figs, sliced
- 2-3 tbsp sliced almonds, optional for topping
- pinch of salt, optional for topping
Instructions
chocolate fig loaf cake
- Preheat oven to 350 F. Line a 9X5 loaf pan with parchment paper, leaving 1-2" overhang on the long sides. Set aside.
- Sift flours, baking powder, dutch process cocoa powder, espresso powder and salt into a mixing bowl. Whisk together until well combined. Set aside.
- Toss the chopped fresh figs with 2 teaspoon flour
- Using electric beaters or a stand mixer with whisk attachment, beat the butter and oil together on medium speed until smooth and well combined, about 3-4 minutes. Turn down to low, stream in sugar. Once fully added, turn speed to medium and beat until light and fluffy, 2-3 minutes. Scrape sidesAdd eggs, one at a time, beating on low speed about 20 seconds before adding the next egg. Add vanilla, beating on low until well combined. Scrape sides Beat all ingredients on medium low for an addtional minute.
- By hand, sift in the dry ingredients to the wet, alternating with the milk, starting/ending with the dry ingredients: dry, milk, dry, milk, dry. Stir each addtional until just combined. Gently fold in the flour coated chopped figs. Pour ½ chocolate cake batter into the prepared loaf pan. Using a small offset spatula or back of a spoon, evenly spread the batter into the corners. Pour remaining ½ batter into the pan. Evenly spread the batter into the pan.
- Bake at 350 F for 50-60 minutes. Check the bread around 45 minutes. Insert a toothpick into the center. If the batter is wet, bake in 5 minute increments, checking each time by inserting a toothpick into the center (close to the center, but not the same part each time). When the toothpick comes out clean and the edges are slighly pulled from the sides, the bread is done. Cool in the pan, on top of a cooling rack for 15 minutes. Using a butter knife, gently loosen the unlined edges from the pan. Gently lift the bread out of the loaf pan using the pieces of parchment overhang. Cool an addtional 45 minutes before topping with the ganache. ***The kind of pan used changes the baking times and outcome of the final cake. This recipe was tested using a light color, aluminum loaf pan.
chocolate ganache
- Evenly chop chocolate into small pieces. Place in a wide, shallow bowl.
- Heat milk in a sauce pan until just scalding. This can also be done in the microwave, using a heat proof bowl in 30 second increments.
- Pour the steaming milk on top of the chocolate pieces. Let sit for 3 minutes. Add the vanilla extract and salt. Whisk together until smooth and well combined. Let sit for 5 minutes before pouring onto the cooled chocolate loaf cakeOnce on the cake, let sit for 10 minutes to slighly set. Top with fresh figs and almond slices.
Notes
this recipe calls for ½ c cake flour. for this recipe, ½ c all purpose can be used in its place. the oil helps keep the cake moist and crumb tender. the overall texture will be more quick bread (vs cake like), but overall still delicious!
if using an unsweetened cocoa powder (instead of dutch processed), use the same amount, BUT omit the baking powder. instead, use ½ teaspoon baking soda.
sifting the espresso powder, fully releases the flavors, thus making the chocolate flavor even more pronounced. in addition, sifting the dry ingredients into the wet, seemed to make the cake even more tender and delicious.
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