Prepare to embark on a culinary journey that will tantalize your taste buds and redefine your dessert expectations! This isn't just another chocolate cake - it's a luxurious masterpiece that combines rich, velvety chocolate with the creamy elegance of cashews and the sweet, exotic touch of fresh figs. Whether you're looking to impress dinner guests or treat yourself to an extraordinary dessert, this recipe promises to elevate your baking game and create a show-stopping treat that looks as incredible as it tastes.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: International
Serves: 10 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup cashews (soaked and blended)
- 1 cup figs (chopped)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt. Ensure all dry ingredients are well combined and free of lumps.
- In a separate bowl, whisk together eggs, milk, vegetable oil, and vanilla extract until smooth and fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix the batter.
- Slowly add the boiling water to the batter, stirring continuously. The batter will become thin and smooth. This helps create a moist chocolate cake.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35 minutes. Check doneness by inserting a toothpick into the center - it should come out clean with a few moist crumbs.
- While the cake is baking, prepare the cashew cream. Drain soaked cashews and blend in a food processor until smooth and creamy, adding a little water if needed to achieve desired consistency.
- Remove cake from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, spread the cashew cream evenly over the top of the cake.
- Garnish the top with chopped fresh figs, arranging them artfully across the cashew cream layer.
- Slice and serve at room temperature. The cake can be stored in the refrigerator for up to 3 days.
Tips
- Make sure all ingredients are at room temperature before starting to ensure smooth mixing and optimal texture.
- When adding boiling water to the batter, mix gently and consistently to create a smooth, thin consistency that guarantees a moist cake.
- Don't overmix the batter - this can lead to a tough, dense cake. Mix just until ingredients are combined.
- For the cashew cream, soak cashews for at least 4 hours or overnight for the smoothest possible texture.
- Use a food processor or high-powered blender to achieve a silky-smooth cashew cream.
- Test cake doneness by inserting a toothpick - a few moist crumbs are perfect, but no wet batter should stick to the toothpick.
- Allow the cake to cool completely before adding cashew cream to prevent melting and ensure a beautiful presentation.
- For an extra touch of elegance, consider lightly toasting the chopped figs before garnishing to enhance their natural sweetness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 8g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 35mg
