Chocolate Fig Cake Holiday Celebration- Ventray Kitchen

#Holiday

#Baking

#Cake

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Ingredients

2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 tbsp espresso powder
1 tsp baking powder
1 tsp baking soda
1 tsp fine sea salt
½ cup coconut oil
1 ¼ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
2/3 cup whole milk, room temperature
1 cup sour cream, room temperature
1 tsp lemon zest
8 fresh figs halved

Decor for cake

Salted caramel pieces
caramel sauce
fresh fig, blueberries
chocolate buttercream frosting

Equipments

2 6-inch round cake pan
parchment paper

Directions

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

Oven Directions

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

Tips

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

Make This Recipe With:

Ventray MK37 Stand Mixer

Powerful 500 watt motor - enjoy true power and mixing performance for all your daily baking needs. 4 Attachments included - flat beater, dough hook, wire whisk and pouring shield 6 Speed selection- great for beating, kneading, fast whipping, and pulsing 4.5 Quart stainless steel mixing bowl Tilt-head design - easy to a

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a Ventray Stand Mixer

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Make This Recipe With:

Ventray MK37 Stand Mixer

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