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Chocolate & Cognac Fig Cake With Chocolate Glaze

This rich and moist Decadent Chocolate Fig Cake features dried figs and a glossy chocolate glaze, delivering a unique dessert experience that's easy to prepare and deliciously satisfying.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American, Contemporary
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup chopped dried figs, stems removed Chop evenly for best distribution.
  • 1/4 cup cognac or brandy (or hot coffee for a non-alcohol option) Soak figs for moisture.
  • 1 cup hot water Use for soaking figs.
  • 1 1/2 cups all-purpose flour
  • 3/4 cup Dutch-process cocoa powder Good quality cocoa enhances flavor.
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs, at room temperature
  • 3/4 cup full-fat plain yogurt or sour cream, at room temperature
  • 1/2 cup neutral oil
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips, optional but encouraged Add for extra chocolate flavor.
For the Glaze
  • 1/2 cup heavy cream Heat until steaming.
  • 3.5 to 4 ounces chopped dark chocolate Use chocolate in 55 to 70 percent range for best results.
  • 1 teaspoon butter For richness.
  • 1 pinch salt Enhances flavor.
  • 1 to 2 teaspoons cognac (optional) Add to glaze for extra flavor.

Method
 

Preparation
  1. Prep the figs: Place chopped figs in a bowl with cognac and hot water. Let soak for 10 minutes. Drain very well and pat dry with paper towels.
  2. Prep the pan and oven: Heat oven to 350°F (175°C). Grease and line an 8-inch round pan or a standard loaf pan.
Mixing Ingredients
  1. Whisk dry ingredients: In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
  2. Mix wet ingredients: In a larger bowl, whisk together sugars, eggs, yogurt, oil, and vanilla until smooth.
  3. Combine: Stir dry ingredients into wet just until no streaks remain. Fold in figs and mini chocolate chips gently.
Baking
  1. Pour batter into the prepared pan and smooth the top. Bake for 40 to 50 minutes, until a toothpick comes out with a few moist crumbs.
  2. Cool: Rest cake in the pan for 20 minutes, then transfer to a rack to cool completely.
Glaze
  1. Heat heavy cream until steaming, then pour over chopped dark chocolate. Let sit for 2 minutes.
  2. Add butter and a pinch of salt, then stir until the mixture is shiny and smooth. Optionally, add cognac to taste, and let thicken slightly before pouring over the cooled cake.

Notes

For serving, enjoy slices with lightly sweetened whipped cream or Greek yogurt. An elegant touch can be added with fresh fig wedges or a dusting of cocoa. This cake can be stored at room temperature for up to 24 hours or refrigerated for 4 to 5 days. For make ahead, freeze the unglazed cake for up to 2 months.