Chocolate Fig Cake

Chocolate Fig Cake

Sugar In The Raw Organic White | Prep Time: 25 | Cook Time: 45 | Makes 16 servings


1 cup chopped dried black mission figs
1 cup hot brewed coffee
1 cup butter, softened
1 cup Sugar In The Raw Organic White
2 eggs
2 tsp vanilla
1 cup buttermilk
1 3/4 cups plus 1 tbs all-purpose flour, divided
3/4 cup unsweetened baking cocoa powder
1 1/2 teaspoons baking soda
1/2 tsp baking powder
2 oz white chocolate baking bar
1 oz bittersweet chocolate baking bar
1/4 teaspoon vegetable oil


Heat oven to 350°F. Spray heavy nonstick 12-cup fluted tube pan with cooking spray. In medium bowl, mix figs and coffee; set aside. In large bowl, beat butter and Sugar In The Raw Organic White with electric mixer on medium speed until smooth and creamy. Beat in eggs and vanilla. Slowly add buttermilk. Beat in 1 3/4 cups flour, cocoa, baking soda and baking powder on low speed until mixed. Drain figs, reserving coffee. Slowly mix in reserved coffee. Pour batter into pan. Pat figs dry with paper towels. Sprinkle with 1 tablespoon flour and toss to coat. Sprinkle over batter in pan. Pull table knife through batter to distribute figs. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.

In 2 small microwavable bowls, melt white baking bar and bittersweet baking bar with a few drops of oil. Drizzle white chocolate over cake with fork. Then drizzle dark chocolate over cake. Let stand until set, about 2 hours. Or refrigerate 15 minutes until completely set.

Sugar In The Raw Organic White/ Prep Time: 25 minutes/ Bake Time: 45 minutes/ Makes 16 servings

Nutrition Information

Cal 270
Fat 15g 
Sat Fat  9g 
Trans Fat 0g
Sodium 160mg
Carbohydrates 34g 
Dietary Fiber 3g 
Sugars 21g
Protein  4g

Serving Size: 1 slice

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