Chocolate Fig Upside-down Cake

The fig is such beautiful flower. Yes, you heard me right, I said flower. They are technically inverted flowers, not so much of a fruit. We learn something new every day, don’t we?

These figs are roasted in dark brown sugar, butter, orange zest and orange liqueur until they shine like amber. A buttery caramel lines the bottom of the pan, the figs are nestled in and blanketed by a rich, spiced chocolate cake batter infused with cardamom, cinnamon and a little coffee.

While it bakes, the caramel topping bubbles up through the cake, turning everything fragrant and gooey. When the cake is flipped over, the top reveals a glossy mosaic of orange scented and soaked fig syrup on top of a tender, cocoa-rich crumb.

Jessica Angel

Chocolate Fig Upside-down Cake

A rustic and luxurious dessert that is layered with caramelized figs, spiced chocolate cake, and a hint of orange warmth.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Ingredients Equipment Method Video Notes

Ingredients

  

Roasted Figs

• 8-10 fresh figs stems removed, cut in half
• 2 Tbs melted unsalted butter
• 2 Tbs dark brown sugar
• 1 orange for zest
• 2 Tbs Orange Liqueur or Triple Sec
• 1 pinch fine sea salt

Gooey Fig Topping

• 3 Tbs Unsalted butter
• 1/3 Cup Dark brown sugar packed
• 1 Tbs Honey

Chocolate Spiced Cake Batter

• 1 Cup APF 160g
• 1/2 Cup Unsweetened Cocoa Powder 55g
• 1 tsp Baking powdert
• 1/2 tsp Baking soda
• 1/2 tsp fine sea salt
• 1 tsp Cinnamon
• 1/2 tsp Cardemom
• 1/2 Cup Unsalted butter melted
• 3/4 Cup Dark brown sugar packed
• 2 Large eggs
• 1 tsp Vanilla extract
• 3/4 Cup Buttermilk
• 1/4 Cup Hot coffee or water
• 3/4 Cup Dark chocolate chips/wafers
• 1 tsp APF for adding to chocolate chips

Equipment

• 1 baking sheet
• parchment paper
• 1 small sauce pan
• 1 9-inch cake pan
• 1 zester

Method

 

Roasted Figs

1. Preheat oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. In a medium bowl, combine halved figs, unsalted melted butter, brown sugar, zest, orange liqueur and salt. Toss and coat the figs.
4. Place figs cut side down on parchment lined sheet.
5. Bake for 10-12 minutes, set aside.

Gooey Fig Topping

1. Combine unsalted butter, brown sugar and honey in a small saucepan and put over medium-low heat.
2. Once the mixture turns smooth and bubbly, remove from the heat.
3. Immediately pour the mixture into a greased and parchment lined 9-inch cake pan. Make sure the topping is spread out over the bottom of the pan.
4. Add the roasted fig cut side down onto the topping. Set aside.

Chocolate Spiced Cake Batter

1. Preheat oven to 350 degrees
2. In a large bowl, combine APF, unsweetened cocoa, baking powder, baking soda, fine sea salt, cinnamon and cardamom. Mix well with a whisk. Set aside.
3. In a medium bowl, combine 1/2 Cup of melted unsalted butter and 3/4 Cup of packed dark brown sugar. Whisk until well incorporated.
4. Add 2 large eggs and 1 tsp vanilla to butter mixture and whisk until glossy.
5. Add3/4 cup of buttermilk, whisk together.
6. Add the wet ingredients to the to the dry ingredients and whisk until mostly smooth.
7. Add 1/4 cup hot coffee, whisk.
8. In a small bowl, add 3/4 cup dark chocolate chips and 1 tsp of flour and coat.
9. Add the floured chocolate chips to the batter and fold in.
10. Optional: before adding cake batter on top of fig topping, you can dollop fig jam to the topping first.
11. Spoon or pour cake batter onto the fig topping and evenly spread.
12. Bake for 35-40 minutes.
13. Check doneness by inserting a toothpick in center of cake. The toothpick should come out mostly clean.
14. Let the cake rest on stove for 10-15 minutes.
15. Use a knife and go around the edge of the cake pan. This helps separate the edges from the pan.
16. Place a cake platter or plate on top of the cake pan and flip over.
17. Remove parchment paper for a delicious reveal!

Video

@itsmejessdee #creatorsearchinsights ♬ original sound – Flour.Butter.Sugar.

Notes

• Make sure to use a cake pan. If you use a pie pan the cake will cook over onto the rim and it overcooks the edges. (speaking from experience). 
• Don’t overcook the gooey fig topping, it won’t pour and spread into the cake pan.