Best Chocolate And Olive Oil Fig Cakes Recipes

CHOCOLATE FIG LOAF CAKE

Steps:

• 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 tsp 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 1/2 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 1/2 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.
• 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.

FIG AND CHOCOLATE OLIVE OIL CAKE

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Grease a 7-inch square baking dish and line with parchment paper.
• Mix together 1 1/2 cups plus 2 tablespoons sugar, eggs, yogurt, olive oil, and vanilla extract in a bowl until well combined. Sift 1 cup plus 2 tablespoons flour, cocoa powder, cinnamon, and baking powder on top of the batter and fold in gently.
• Place figs, cut side-down, onto the bottom of the baking dish. Spoon batter on top of the figs and level top with the back of a spoon.
• Bake in the preheated oven until firm to the touch, about 50 minutes. If cake starts to brown too much, cover with foil after 30 minutes of baking time.
• Remove from oven and allow to cool in the baking dish for 15 minutes. Turn out onto a serving platter and peel off the parchment paper.

CHOCOLATE OLIVE OIL CAKE

Steps:

• Heat the oven to 325 degrees. Grease a 9-inch round pan and line the bottom with parchment paper.
• In a medium saucepan over high heat, bring tea or other liquid to a simmer, then turn off heat. Whisk in cocoa, cinnamon and salt until smooth, then set aside to cool.
• In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, olive oil, eggs and vanilla. Beat for about 3 minutes. Reduce speed and pour in cocoa mixture, scraping down the sides of the bowl. Gradually beat in flour and baking soda until just incorporated.
• Scrape batter into prepared pan and bake until the sides are set but it's still slightly damp in the center, 35 to 45 minutes. A cake tester should come up clean but with a few sticky chocolate crumbs clinging to it. Transfer cake pan to a wire rack and let cake cool completely in pan.

FLOURLESS OLIVE OIL CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Coat bottom of a 9-in. springform pan with cooking spray. Top with a sheet of parchment paper; secure springform ring on top and lock in place., In top of a double boiler or a metal bowl over simmering water, stir chocolate and oil until smooth. Remove from heat; stir in vanilla and espresso powder. Set aside. , Beat eggs and 1/2 cup sugar on high speed until eggs are pale; set aside. Beat remaining 1/2 cup sugar into chocolate mixture. Add egg mixture and beat until combined (batter will be thick). Transfer batter to prepared pan. Bake until puffed and set, 25-30 minutes. Let cool 10 minutes before serving. Dust with confectioners' sugar; serve with toppings as desired