Spiced Chocolate Fig Cake with a Chocolate-Brandy Ganache
Indulge in Spiced Chocolate Fig Cake with Chocolate-Brandy Ganache, a rich and decadent dessert featuring aromatic spices and creamy, luxurious ganache.
- 260g/9.17oz Self-Raising Flour
- 50ml Vegetable Oil
- 50ml Brandy
- 150ml Fresh Orange Juice
- Zest of 2 Oranges
- 2 Eggs (lightly beaten)
- 150ml Honey
- 200g/7oz Dark Brown Sugar
- 300g/10.6oz Figs (Dried)
- 2 Tsp Cinnamon
- 1 Tsp Ginger
- 1 Tsp Aniseed
- 2 Tbsp Cocoa Powder
- 100g/3.5oz Dark Chocolate
- 125g/4.4oz Roasted Hazelnuts (roughly chopped)
- 175g/6.2oz Dark Chocolate (chopped into tiny pieces)
- ½ Cup (125ml) Double Cream (Heavy Whipping Cream)
- 25ml Brandy
- 1 Tsp Coffee Granules
Preheat the oven 180C/356F.
Butter grease a 25cm bundt tin.
In a bowl, add the oil, brandy, honey, and beaten eggs and mix.
In another large bowl, sift the flour and cocoa powder then add the sugar, nuts and spices.
Chop the chocolate, cut the figs in quarters and roughly chop the hazelnuts. Add everything to the bowl of flour.
Pour in the wet mixture over the dry ingredients and fold JUST until well combined.
Transfer the batter to your prepared cake tin and bake in the oven for 35-40 minutes.
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)
Remove from oven and allow to cool for 15 to 30 minutes. Turn over and leave to cool completely.
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.
Stir with a balloon whisk until well combined then add the brandy adding more or less to your liking.
Pour over the cake and decorate as desired (I used berries, aniseed balls, ginger, pecans, hazelnuts, and fresh rosemary).
Enjoy!