Home · Recipes Caramel Fig Chocolate Cake Author: Maryanne CabreraPublished: Sep 8, 2016Updated: Nov 16, 2023 View Recipe36 ReviewsThis post may contain affiliate links. Read our disclosure policy. Caramel fig chocolate cake is a simple yet elegant cake perfect for all sorts of occasions. Four layers of dark chocolate cake sandwiched with fig jam, frosted with caramel buttercream, and topped with salted caramel drizzle and sliced fresh figs. The BER months are here! The BER months are here! No matter how old I get, I’ll always get excited for what my dad and I fondly call the BER months :SeptemBER, OctoBER, NovemBER, DecemBER. Once the BER months hit, it’s time to sing and dance, be merry, and smile until your cheeks hurt. Caramel Fig Chocolate Cake If chocolate and figs were humans, I think they’d be best friends. They just get along so well together. Proof: fig fudge popsicles & caramelized fig and chocolate chunk ice cream. If figs were in season all year long, I’d make this caramel fig chocolate cake at least once a month. Dark chocolate cake, fig jam, and caramel Swiss buttercream. When eaten together, these flavors are so magical and delicious. Chocolate Cake Layers This recipe makes two 6-inch chocolate cake rounds. The two cakes are split in half to create a total of four layers. The chocolate cake gets its flavor from unsweetened cocoa powder and instant espresso powder. You may use natural cocoa powder or Dutch processed cocoa powder. Natural cocoa powder will result in a lighter colored cake. Dutch processed cocoa creates a richer, darker chocolate colored cake. I have tested the recipe using both cocoa powders. Honestly, I couldn’t taste the difference. The color of the cake layers was the most significant difference. Caramel Sauce I highly recommend the fleur de sel caramel sauce (salted caramel) from Trader Joe’s. That’s the caramel I used for this recipe. Stonewall Kitchen sea salt caramel sauce is another great option. And of course, homemade caramel sauce is the way to go when you have extra time! The addition of instant espresso powder in the batter greatly enhances the chocolate cake by highlighting the rich cocoa flavors of the cake. The slightly bitter yet sweet and silky buttercream just melts in your mouth. And my favorite component of this cake is the fig jam. You can find fig jam at speciality stores and well-stocked supermarkets. Or, you can easily make a homemade version. Love and Olive Oil has a great fig jam recipe here. Make Cake Components Ahead of Time Chocolate Cake Bake the chocolate cake in advance. Cool cake to room temperature then tightly wrap in plastic wrap.Keep cake in the freezer for up to two weeks. To defrost frozen cake, allow to thaw at room temperature overnight. Swiss Buttercream Prepare buttercream according to recipe instructions. Store in an airtight container in the fridge overnight.Take buttercream out of the fridge. Let sit at room temperature for several hours until softened.Revitalized buttercream using a sturdy whisk or beat with a paddle attachment in stand mixer until smooth, light, and fluffy.Buttercream may also be frozen in an airtight container for up to a month. Defrost at room temperature overnight. Whisk once softened to revitalize. Caramel Fig Chocolate Cake 5 from 1 vote Caramel Fig Chocolate Cake is a simple yet elegant cake perfect for all sorts of occasions. Four layers of dark chocolate cake sandwiched with fig jam, frosted with caramel buttercream, and topped with salted caramel drizzle and sliced fresh figs.Yield: 6-inch layer cake Prep Time: 30 minutes minutesCook Time: 30 minutes minutesAssembly:: 15 minutes minutesTotal Time: 1 hour hour 15 minutes minutes Servings: 10 Print Recipe Pin Recipe Rate Recipe IngredientsChocolate Cake:2 cups all-purpose flour (260 g)½ cup unsweetened cocoa powder (40 g)1 Tablespoon instant espresso powder (7 g_1 teaspoon baking powder1 teaspoon baking soda1 teaspoon fine sea salt½ cup coconut oil* (113 g)1 ¼ cup granulated sugar (250 g)2 large eggs, room temp1 teaspoon vanilla extract⅔ cup whole milk (150 g) room temp1 cup sour cream (227 g) room tempCaramel Swiss Buttercream:6 large egg whites, (210 g), about ¾ cup1 ½ cups granulated sugar (250 g)2 cups unsalted butter, (452 g) room temp3 Tablespoons salted caramel sauce*, homemade or store-boughtOther Components:fig jamsalted caramel saucefresh figs Instructions Chocolate Cake:Preheat oven to 350ºF. Line two 6-inch round cake pans with parchment paper. Lightly grease and set aside.Whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Set aside.In the bowl of a stand mixer fitted with a paddle attachment, mix together coconut oil, sugar, eggs, and vanilla until combined. On low speed, alternate adding dry flour mixture and milk. Add about 1/3 of flour mixture, followed with half of the milk. Add another 1/3 of flour and remaining milk. Scrape down bowl as needed to ensure thorough mixing. Add sour cream and remaining flour. Mix until combined and there are no longer any streaks of dry flour.Divide batter between prepared cake pans. Level batter. Bake for 28-30 minutes until toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 3-5 minutes before unmolding. Allow cakes to cool to room temperature on wire rack.Caramel Swiss Buttercream:In the bowl of a stand mixer, whisk together egg whites and sugar. Place bowl over a pot of simmering water to create a double boiler. Make sure simmering water does not touch the bowl. Whisk sugar egg mixture until it reaches a temperature of 160ºF. Alternatively, if you don’t have a thermometer, heat until all the sugar has melted. You can test test by dipping a finger into the warm mixture and rubbing it between your fingers. The mixture should be smooth. You should not be able to feel the granules of sugar.Return bowl to the stand mixer. With a whisk attachment, beat mixture at medium speed until it cools to room temperature. Reduce speed to low and add butter one tablespoon at a time. Once all the butter is incorporated, add caramel. Increase speed to medium-high and continue to beat until buttercream is light and fluffy.Assembly:Once cake is cooled, slice each cake into two equal layers. To build the cake, place one layer on a serving platter or cake turntable. Spread a layer of fig jam over cake. Spread a layer of caramel buttercream. Place another cake layer and repeat until you have the fourth cake layer on top. Spread a thin layer of buttercream around the sides of the cake to seal in the crumbs (crumb coat). Place in the fridge and allow to chill for 15 minutes to set the buttercream. Drizzle caramel sauce over the edges of the cake. Top cake with sliced figs. Allow cake to come to room temperature before serving. Notes Use either refined or unrefined coconut oil. Or sub in neutral flavored oil such as vegetable oil or grapeseed oil. Keep in mind: unrefined or virgin coconut oil will have a milk coconut flavor. I recommend the caramel sauce from Trader Joe’s. Cake Prep and Storage: You can bake the chocolate cake in advance. Cool cake to room temperature then tightly wrap in plastic wrap. Keep cake in the freezer for up to two weeks. To defrost frozen cake, allow to thaw at room temperature overnight. All images and text ©The Little Epicurean Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: chocolate cake, chocolate layer cake, caramel chocolate, fig cake Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.