Chocolate Spice Cake with Figs

Name: Chocolate Spice Cake with Figs
Ingredients: I got my first basket of fresh figs of the season and I immediately had this urge to try them with some rich chocolate cake. Maybe it was something about their beautiful dark purple hue that seemed to call out to the world of dark chocolate. So I fou; I originally intended to finish the cake with a gooey chocolate glaze but at the last minute decided to keep the cake simple and unadorned. I wanted the gorgeous fruit and the complexity of the spices to take center stage, so this is a very dressed d; I’m excited to finally see beautiful fresh figs in the market. It seems like their arrival is very late this year but I’m really looking forward to having them on my table for a good long while.; Bench notes:; - I used undutched cocoa powder and extra virgin olive oil for the cake. Canola oil can certainly be used instead.; - Contrary to popular belief, allspice isn’t a blend of lots of different spices. It’s actually the sun dried unripened berry of the Pimenta dioica plant. It likely got its name because it seems to suggest the flavors of cinnamon, nutmeg, black p; - I sliced off the bottoms of the fresh figs because I wanted them to stand up in the cake and then I cut them in half so the centers baked into the cake. Some of them decided to recline.; - This recipe will make 9 large or 12 modest servings. I was going for pure simplicity so didn’t think it needed any sort of garnish or partner.

Chocolate Spice Cake with Figs was pinched from <a href="http://pastrystudio.blogspot.com/2010/08/chocolate-spice-cake-with-figs.html" target="_blank">pastrystudio.blogspot.com.</a>

INGREDIENTS

•

I got my first basket of fresh figs of the season and I immediately had this urge to try them with some rich chocolate cake. Maybe it was something about their beautiful dark purple hue that seemed to call out to the world of dark chocolate. So I fou

•

I originally intended to finish the cake with a gooey chocolate glaze but at the last minute decided to keep the cake simple and unadorned. I wanted the gorgeous fruit and the complexity of the spices to take center stage, so this is a very dressed d

•

I’m excited to finally see beautiful fresh figs in the market. It seems like their arrival is very late this year but I’m really looking forward to having them on my table for a good long while.

•

Bench notes:

•

- I used undutched cocoa powder and extra virgin olive oil for the cake. Canola oil can certainly be used instead.

•

- Contrary to popular belief, allspice isn’t a blend of lots of different spices. It’s actually the sun dried unripened berry of the Pimenta dioica plant. It likely got its name because it seems to suggest the flavors of cinnamon, nutmeg, black p

•

- I sliced off the bottoms of the fresh figs because I wanted them to stand up in the cake and then I cut them in half so the centers baked into the cake. Some of them decided to recline.

•

- This recipe will make 9 large or 12 modest servings. I was going for pure simplicity so didn’t think it needed any sort of garnish or partner.

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