Chocolate Fig Bundt Cake with Chocolate Ganache

  • {0} pers.8
  • DifficultyBeginner
  • Prep time
  • Cooking time


  • 1 cup chopped dried figs
  • 1 1/4 cups strong hot coffee
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup vegetable oil
  • 2 oz unsweetened chocolate
  • melted, 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 cup whipping cream
  • 1 bar (4-oz) semisweet chocolate (chopped)


  • Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and flour 12-cup fluted tube pan.
  • In small bowl, mix figs and coffee. Set aside.
  • In large mixing bowl, beat butter, sugar, eggs and vanilla with beaters on Speed #1 until mixed, then increase to Speed #4 until smooth and creamy.
  • Add oil and melted chocolate. Beat on Speed #1 until mixed, then increase to Speed #4 until creamy.
  • Add flour, cocoa powder and baking soda. Beat on Speed #1 until mixed.
  • Drain figs, adding coffee to batter. Beat on Speed #1 until mixed, then increase to Speed #4 for 2 minutes.
  • By hand, stir in figs. Pour into pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn onto cooling rack. Cool 1 hour.
  • In small saucepan, heat whipping cream until hot but not boiling. Remove from heat.
  • Stir in chopped semisweet chocolate until melted and smooth. Cool 5 minutes or until mixture is cool enough to begin to mound.
  • Spoon on top of cake and allow to drip down sides of cake. Let stand 30 minutes or until slightly set before cutting.