Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup sour cream
- 1 cup dried figs, chopped
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 3 tablespoons unsalted butter
Directions
Preheat oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; set aside.
In a large bowl, cream butter and sugar until light and fluffy; beat in eggs one at a time, then add vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
Stir the sour cream and chopped figs into the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the toffee glaze, combine brown sugar, heavy cream, butter, and salt in a small saucepan over medium heat.
Stir the glaze mixture until smooth and slightly thickened, then remove from heat and stir in vanilla extract.
Drizzle the glaze over the cooled cake before serving.
Frequently Asked Questions
How should I store this Chocolate Fig Cake with Toffee Glaze to keep it fresh?
For optimal freshness, store the unfrosted cake layers tightly wrapped at room temperature for up to 2 days, or freeze them for up to 3 months. Once glazed, keep the cake refrigerated, but allow it to come to room temperature for about 30 minutes before serving for the best texture and flavor.
Can I substitute the unsweetened cocoa powder in this recipe?
While unsweetened cocoa powder is essential for the deep chocolate flavor, you can substitute it with Dutch-process cocoa powder for a darker color and mellower taste; however, you may need to slightly reduce the baking soda as Dutch-process is less acidic.
What is the best way to ensure my Chocolate Fig Cake bakes evenly in 40 minutes?
To ensure even baking in the specified 40 minutes at 350°F (175°C), make sure your 8-inch round cake pan is properly greased and floured, and use the toothpick test—inserting a toothpick into the center should come out clean when done.
