Fig and Brazil Nut Chocolate Mud Cake

“You can bake this in a standard tin; you may just need to adjust the cooking times slightly,” says former Bake Off winner Candice Brown. “A loaf tin may take slightly longer but a larger, shallower tin needs less time.

Read: Chocolate Nut Figs

“The ganache is bitter and smooth, and the fresh figs look like regal gems sitting on top.”

Serves: 8

Ingredients

  • 150g unsalted butter, plus extra melted for greasing (optional)
  • 150g dark chocolate chips or dark chocolate (minimum 70 per cent cocoa solids), chopped
  • 150g dark soft brown sugar
  • 4 tablespoons golden syrup
  • 2 eggs
  • 100ml hot whole milk
  • 2 teaspoons good quality instant coffee
  • 20g cocoa powder
  • 150g self-raising flour
  • pinch of salt
  • 100g dried figs, chopped
  • 100g Brazil nuts, chopped, plus a handful to decorate
  • 3 fresh figs, quartered

For the ganache:

  • 200ml double cream
  • 150g dark chocolate chips or dark chocolate (minimum 70 per cent cocoa solids), chopped

Fig and brazil nut chocolate mud cake
(Ellis Parrinder/PA)

Method
Preheat the oven to 160°C fan (180°C/350°F/Gas Mark 4) and grease a 23 x 8cm rounded Bundt tin with melted butter, or line a 23cm round cake tin with greaseproof paper.

Read: Delicious Chocolate Cake with Coffee Icing Drizzle

Melt the butter and chocolate in a small saucepan over low heat. Do not overheat as it will split. Remove from the heat when nearly melted and stir until glossy. Mix in the sugar and golden syrup, then – as long as the mixture isn’t too hot – beat in the eggs.

Mix the hot milk, instant coffee powder and cocoa together in a jug and then mix into the melted chocolate mixture. Add the flour and salt and mix well until combined. Stir in the chopped figs and nuts.

Pour into the prepared tin and level out. Bake for 30-40 minutes until a skewer inserted into the centre comes out clean.

Leave to cool in the tin for 10 minutes, then carefully turn out on to a wire rack – you may need to give the bottom of the Bundt tin a whack!

Read: Carrot and Walnut Cake

To make the ganache, pour the cream into a saucepan and heat over low-medium heat until bubbling. Remove from the heat, add the chocolate and leave for five minutes, then stir until glossy. Leave to cool to a thick pouring consistency.

Use a chopstick or skewer to make some holes in the cooled cake and then pour over the ganache, so it seeps into the holes and drips all over the sides. Top with the fresh figs and scattered nuts.

Happy Cooking by Candice Brown
(Ellis Parrinder/PA)

Happy Cooking by Candice Brown, available now.

– With PA

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Written by Katie Wright

Fashion and beauty editor at the Press Association.

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