Dark wicked chocolate cake with chocolate ganache and figs
This decadent confection is wickedly rich, and adding fresh figs makes for a dramatic presentation. The quality and high cocoa content of chocolate are essential to infuse the cake with a wonderful fragrance.
Serves 8 Prep time 15 minutes
Baking time 1 hour 15 minutes
190g unsalted butter, cubed
300g fine sugar
1 tsp vanilla essence
250ml cold water
220g plain flour
50g dark cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tbsp butter for greasing
2 tbsp flour
Dark chocolate ganache
80g dark chocolate (70% or more cocoa content)
10g unsalted butter
40ml double cream
150g fresh figs
- Place the unsalted butter and sugar together in a kitchen mixer and beat it to a light creamy and fluffy texture. Then, add vanilla essence followed by eggs, one at a time. Add cold water and blend at medium to high speed.
- Finally, add plain flour, dark cocoa powder, baking powder, baking soda and salt. Mix it at medium to high speed until there is a uniformed colour. Scrape the bottom to ensure that all the ingredients are evenly mixed.
- Grease a 36cm round baking tin with butter. Dust with flour.
- Preheat the oven to 160ºC. Meanwhile, pour the mix into the baking tin. Bake for 1 hour to 1 hour 15 minutes. To check whether the cake is done, poke a satay stick into the cake. If the stick comes out clean, the cake is ready.
- While waiting for the cake to be ready, melt the dark chocolate for the dark chocolate ganache in a mixing bowl over a bain-marie. Add butter and stir well.
- Take the whisking bowl off the bain-marie and whisk in double cream.
- Slice the figs into wedges. Remove the cake from the oven. Let cool for 20 minutes. Spoon the dark chocolate ganache over the cake surface. Top with figs.