Absolutely decadent, this Chocolate Fig Cake is one you’ll come back to again and again!
Oh this fig cake is unlike any other cake, it’s sweet without being overly sweet, it’s filled with fresh fig jam (which is really easy to make) and the frosting is amazing, it’s made with goat cheese, it’s tangy and creamy and if you like figs, this cake will win you over in one bite!
A single layer cake is easily turned into a small layer cake because you just cut the cake in half to create the two thinner layers.
Slather on the filling and really what could be better.
I love figs with goat cheese, don’t you!
Unlike other cakes, this cake is deliciously sweet without being overbearing. The secret to this is the fresh fig jam that fills it, and the deliciously tangy goat cheese frosting.
A fruit with great adaptability, these juicy fruits lend themselves well to chocolate – such as my Fig Scones with Chocolate, or you can have them simply as a small salty and sweet treat bite these Chocolate Dipped Salted Figs. They are so simple and make treating yourself feel healthy! After all, there are many nutritional benefits of eating figs.
They are rich in minerals including potassium, calcium, magnesium, iron, and copper. They’re also chuck full of antioxidants, like vitamins A and K. Even 1st-century Roman philosopher Pliny the Elder cited “Figs are restorative, and the best food that can be taken by those who are brought low by long sickness.”
But let’s not forget the frosting, it’s made with goat cheese, bringing a tang and creaminess that will win you over in one bite! And the frosting is a small batch, so it lightly decorates just the top of this single layer cake, divided to create a small 2-layer cake which reveals the jam filling.
To begin, let’s organize our thoughts. This recipe has three EASY recipes that, made ahead will make putting this cake together a breeze. Be sure to print all three recipes before you get started!
I left the sides “naked” you can see the jam filling and the pretty fruit on top makes this cake even prettier.
Now let’s begin with a couple of Kitchen Notes:
- Your fig jam should be made first so it can cool while you put together your cake. Click Here to view and print this recipe.
- Setting your butter, cream cheese, and goat cheese out to come to room temperature is essential for smooth creamy frosting.
For the cake:
Preheat the oven to 350°.
Prepare an 8″ round cake pan with a baking spray, or shortening and flour, for the cake to easily come out of the pan. If you’d prefer, you may line the bottom of the pan with parchment paper.
In a medium bowl or the bowl of a mixer, add the butter and sugar, whisking until well blended.
Next, beat in vanilla, cinnamon, nutmeg, and egg until combined.
Stir in or reduce your mixer to a medium/low speed and add in cocoa, baking soda, salt.
To avoid a flour cloud, stir in the flour with a spatula.
Finally, add in your buttermilk and stir slowly – lastly add in the hot water and mix until smooth.
There are many great substitutes for buttermilk, one is either plain kefir, yogurt, or a cup of whole milk with a tablespoon of lemon juice or vinegar added to “curdle” it.
Pour the batter into the prepared baking pan and wrap with a wet baking strip (or towel strip) to ensure the cake bakes evenly.
Bake at 350° for 33-35 minutes or until a toothpick comes out clean.
Remove cake from the oven and let it cool for 10 minutes then place wax paper over the top of the cake to turn the cake onto a cooling rack.
Allow the cake to cool while you make your frosting.
For the frosting:
As mentioned previously, it’s best if your butter and cheeses are room temperature, this will enable them to mix smoothly and quickly.
In the bowl of a mixer, beat the goat cheese, cream cheese, and butter until smooth.
Reduce the speed on your mixer to medium/low and gradually add in the powdered sugar. Mix slowly until it’s almost come together then increase the speed and add in the heavy cream, beating on high until thick and creamy.
Note: You can adjust the thickness if needed by adding a tablespoon of powdered sugar at a time, or for a thinner frosting, add more heavy cream.
Can the goat cheese be replaced for something else?
There are a couple of things you could do if you don’t prefer goat cheese, though neither option has the tang that goat cheese provides. However, they will absolutely work and your frosting will be delicious. You can use the same amount of cream cheese. Or mascarpone cheese will work as well.
How do I tell if my figs are ripe?
Your figs should be smooth and firm, however, they should be soft enough that when squeezed, they give a little.
What can I do if I can’t find Figs to make that delicious sounding fig jam?
You have a couple of options, you can make fig jam out of dry figs you’ll just need to boil them first in water to rehydrate them until they are fairly soft, then drain them and then boil them as you would to make the fig jam. You could buy fig jam, this brand is in a lot of stores or you can order it on Amazon. As far as the topping on the cake goes, there are many options, blueberries are usually available all year long, dry figs will work here and if you have fig newton cookies go right ahead and chop some of and decorate the top of the cake with some.
I love the flavor combination of chocolate and fig together, if you’re more of a vanilla person, here is my 8″ vanilla cake recipe.
Here is a fun watercolor print of figs to see some great fig varieties.
- ½ cup butter, softened (not melted)
- ¾ cups granulated sugar
- 1 teaspoons vanilla
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 egg
- 1 cup all-purpose flour
- ¼ cup dutch process cocoa
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup buttermilk (or ¼ cup milk and 2 teaspoons vinegar blended)
- ¼ cup boiling water
- Preheat oven to 350°.
- Prepare an 8" round cake pan with a baking spray or shortening and flour pan for the cake to easily come out of the pan. you can line the pan with parchment paper if desired.
- In a medium bowl or the bowl of a mixer, add the butter and sugar then whisk until well blended.
- Add in vanilla, cinnamon, nutmeg, and egg and whisk to combine.
- Add in cocoa, baking soda, salt, and stir in the flour with a spatula.
- Add in buttermilk and stir, then add in the hot water and mix until smooth.
- Pour the batter into prepared baking pan (wrap with a wet baking strip to bake the cake evenly)
- Bake at 350° for 33-35 minutes or until a toothpick comes out clean.
- Remove cake from oven and allow to cool for 10 minutes then place wax paper over the top of the cake to turn cake onto a cooling rack.
- Cool the cake completely.
- 2 oz goat cheese, room temperature
- 1 oz cream cheese, room temperature
- 2 tablespoon butter, room temperature
- 2 cups powdered sugar
- 1 tablespoon heavy cream
- 4 figs and a handful of blueberries
- In the bowl of a mixer beat goat cheese, cream cheese, and butter until smooth, it's best if all the items are at room temperature so they blend smoothly.
- Add in the powdered sugar and mix slowly until it not going to come out of the bowl, then mix on medium-high and then add in the heavy cream and beat on high until thick and creamy.
- You can adjust the thickness if needed by adding a tablespoon of powdered sugar r at a time or thinning it out by adding a bit more heavy cream.