Chocolate Fig Bundt Cake with Chocolate Ganache
- Number of people8
- 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.