Indulge in Spiced Chocolate Fig Cake with Chocolate-Brandy Ganache, a rich and decadent dessert featuring aromatic spices and creamy, luxurious ganache.
Spiced Chocolate Fig Cake with a Chocolate-Brandy Ganache
Ingredients
Main:
Chocolate Ganache:
Method
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Preheat the oven 180C/356F.
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Butter grease a 25cm bundt tin.
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In a bowl, add the oil, brandy, honey, and beaten eggs and mix.
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In another large bowl, sift the flour and cocoa powder then add the sugar, nuts and spices.
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Chop the chocolate, cut the figs in quarters and roughly chop the hazelnuts. Add everything to the bowl of flour.
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Pour in the wet mixture over the dry ingredients and fold JUST until well combined.
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Transfer the batter to your prepared cake tin and bake in the oven for 35-40 minutes.
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Test the cake by briefly removing it from the oven and pressing gently in the center - it should feel firm without any sinking. (The skewer test won't work as there is fruit and chocolate)
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Remove from oven and allow to cool for 15 to 30 minutes. Turn over and leave to cool completely.
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Chocolate Ganache - Heat the cream in the microwave then stir in the coffee. Pour onto chopped chocolate and leave to stand for a few minutes.
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Stir with a balloon whisk until well combined then add the brandy adding more or less to your liking.
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Pour over the cake and decorate as desired (I used berries, aniseed balls, ginger, pecans, hazelnuts, and fresh rosemary).
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Enjoy!