Foodland's Welcome to Autumn and Salute to Halloween: Chocolate Spiced Fresh Fig Cake with Chocolate Ganache

As things turn cold in Londontown and with Halloween just days away,  its time to celebrate with all of my favourite things in the kitchen: spices, chocolate and fresh figs. The basis for this recipe came from the fantastic blog by pastry studio (with some of my own additions such as the ganache and hazelnuts). Ms P and my colleagues noted that it was moist, chocolately with the right hint of spice. 

CAKE INGREDIENTS
1 1/2 cups self raising 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 crushed toasted hazelnuts
1/2 cup & 1 tablespoon cocoa powder
1/2 cup & 1 tablespoon hot water
1/4 cup & 2 tablespoons vegetable oil (and extra for greasing)
3/4 cup dark brown sugar
3/4 cup sugar
2 eggs
1/4 cup & 2 tablespoons buttermilk
(if you can't find buttermilk add 1 teaspoon of white vinegar to the milk)
1 1/2 teaspoons vanilla 
8 fresh figs (and 2-3 extra figs to decorate)


CHOCOLATE GANACHE
250g dark chocolate, chopped
250ml double cream


1. Preheat the oven at 180 degree c/350 degrees f. Oil and place baking paper on the base and sides of a 24 inch round/springform cake tin..

2. Slice the bottoms and tops off the figs and then cut in half. Set aside.


3. Sift the flour, baking soda, salt and spices together. Whisk the cocoa and hot water together until thoroughly blended and smooth. Combine the buttermilk and vanilla.


4. Whisk together the oil and sugars. Add the eggs and blend well. Whisk in the dry ingredients in three additions, alternating with the buttermilk and beginning and ending with the dry ingredients. Add the hazelnuts. Mix just until well blended.


5. Pour into the prepared pan and gently tap the bottom of the pan on the work surface to remove any air bubbles. Submerge the fig halves into the cake.


6. Bake for between 40 - 55 minutes (mine took 55 but recipes vary) or until a skewer inserted comes out almost clean. Cool for 10 minutes. Run a knife around the edges and gently remove the main component of the cake tin. Place cake on a wire rack for an hour/until completely cool.


7.Whilst the cake is cooling, place the cream in a small saucepan over medium heat. Bring to just before the boil, take off the heat and add the chocolate and whisk vigorously until smooth. Set the ganache aside for approximately 20 minutes to cool. 


8. Slowly pour the ganache over the centre of the cake. So as to ensure that the ganache holds its sheen, try not to work it with a knife or spatula. Simply tilt the cake to ensure that the ganache spreads evenly.


9. Allow the ganache to set for five minutes and then decorate with additional figs (if desired).


Enjoy

8.