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Chocolate Fig Cake Holiday Celebration

Sweet, dark, with a light hint of fruitiness. This is not your typical chocolate cake, destined to be the star for this holiday season’s dinner party


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  1. 2 cups all-purpose flour
  2. ½ cup unsweetened cocoa powder
  3. 1 tbsp espresso powder
  4. 1 tsp baking powder
  5. 1 tsp baking soda
  6. 1 tsp fine sea salt
  7. ½ cup coconut oil
  8. 1 ¼ cup granulated sugar
  9. 2 large eggs, room temperature
  10. 1 tsp vanilla extract
  11. 2/3 cup whole milk, room temperature
  12. 1 cup sour cream, room temperature
  13. 1 tsp lemon zest
  14. 8 fresh figs halved
  1. Salted caramel pieces
  2. caramel sauce
  3. fresh fig, blueberries
  4. chocolate buttercream frosting


  1. 2 6-inch round cake pan
  2. parchment paper


  1. Sift and whisk together flour, salt, baking soda, baking powder, espresso and cocoa powder
  2. In Ventray Stand Mixer bowl, mix together coconut oil, sugar, eggs, and vanilla until well combined
  3. On medium speed, alternate adding flour mixture with milk. Add 1/3 flour followed by ½ of the milk
  4. Add sour cream and remaining flour, mix until completely combined
  5. Decorate layered cake with chocolate and fresh fruit, and caramel candy

Oven Directions

  1. Preheat oven to 350F, line 2 6-inch round cake pans with parchment paper
  2. Divide batter between two cake pan, level batter and bake for 28-30 minutes
  3. Allow cake to cool for 5-10 minutes before unmolding



To make this cake more extravagent, you can try fig jam, or any fruit jam you prefer and add it in between the layers
Cover the cake with chocolate buttercream frosting and decorate with fresh fruits

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