Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh figs, chopped
- 1 cup semi-sweet chocolate chips
Special Equipment Needed:
- 9-inch round cake pan
- Mixing bowl
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the dry ingredients to the wet ingredients in batches, alternating with the buttermilk.
7. Fold in the chopped figs and chocolate chips.
8. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 20 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 300
Fat: 12 g
Carbohydrates: 43 g
Protein: 5 g
Substitutions for Ingredients
- All-purpose flour: can be substituted with gluten-free flour
- Butter: can be substituted with vegan butter
- Granulated sugar: can be substituted with coconut sugar
- Eggs: can be substituted with flax eggs
- Buttermilk: can be substituted with almond milk
Variations:
- Add 1/2 cup chopped walnuts or pecans
- Add 1/2 cup dried cranberries or cherries
- Substitute the semi-sweet chocolate chips with white chocolate chips
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy for a light and airy cake.
- To ensure the cake is cooked through, insert a toothpick into the center and make sure it comes out clean.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes, or until warmed through.
Presentation Ideas:
Serve the cake with a dollop of whipped cream and a sprinkle of chopped figs.
Garnishes:
- Chopped fresh figs
- Chocolate shavings
- Whipped cream
Pairings:
- Ice cream
- Fresh fruit
- Coffee or tea
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure to use fresh ingredients for best results.
- Store the cake in an airtight container at room temperature for up to 3 days.
Food History:
Fig and chocolate cake is a classic combination that dates back to the 19th century. It is believed to have originated in Europe and has since become a popular dessert all over the world.
Flavor Profiles:
This cake has a rich and decadent flavor with notes of chocolate and figs. It is sweet and slightly nutty with a hint of vanilla.
Serving Suggestions:
This cake is best served with a dollop of whipped cream and a sprinkle of chopped figs. It can also be served with ice cream or fresh fruit.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A