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Miniature Chocolate Fig Spice Cake
Spiked with winter spices and topped with a melted dark chocolate, these sweet stacks are a great way to welcome the winter season.
Ingredients
- 1 1/2 cups flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/2 cup cocoa powder
- 1/4 cup olive oil
- 3/4 cup dark brown sugar
- 3/4 cup sugar
- 2 eggs
- 1/4 cup warm milk
- 2 teaspoons vanilla extract
- 6 fresh or dried figs, chopped
Toppings
- melting chocolate
- blood orange wedges
- coconut flakes
Yield: 10 mini cakes
Instructions
1: Pre-heat oven to 350 degrees F, and spray your mini bundt cake pan with olive oil. In a bowl add flour, baking soda and salt, and mix well. In a separate bowl, combine cocoa powder, warm milk and vanilla extract, and mix well.
2: In a kitchen stand mixer, add olive oil and sugars, and whisk until fluffy — approximately 5 minutes. Add in the cocoa mixture, and mix well. Then, add the flour mixture until fully incorporated. Hand stir in the chopped figs.
3: Scoop batter into each individual bundt mold, filling no more than half way. Bake for 10-15 minutes until a toothpick pulls out clean.
4: While cakes bake, create a double boiler with a pot of boiling water and a glass bowl set on top of the pot. Place melting chocolate in the glass bowl until melted. Carefully dip blood orange or fresh figs into the melted chocolate, and set aside to harden. Once cakes are ready, drizzle with melted chocolate, and top with chocolate-covered blood orange and coconut flakes. Store extras in a sealed container for up to three days.
