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Blackberry Chocolate Cake with Figs & Salted Caramel Recipe

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This decadent Blackberry Chocolate Cake with Figs & Salted Caramel features a moist chocolate olive oil bundt cake paired with a rich salted caramel glaze. The cake is beautifully garnished with fresh blackberries and ripe figs, offering a delightful balance of flavors and textures. Perfect for dessert lovers who enjoy a sophisticated twist on classic chocolate cake.

Ingredients

Chocolate Olive Oil Bundt Cake

  • 1 ⅔ Cup (210 g) All-Purpose Flour
  • ⅓ Cup (60 g) Cocoa Powder, or Dutch Process Cocoa
  • ¾ tsp Baking Powder
  • ¾ tsp Baking Soda
  • 1 Cup & 2 Tbsp (225 g) Granulated Sugar
  • ⅓ Cup (68 g) Brown Sugar
  • ¾ cup (180 g) Buttermilk*
  • ⅔ cup (144 g) Olive Oil
  • 1.5 teaspoons Vanilla Extract
  • 2 Eggs, large, room temperature
  • ⅓ Cup + 1 tablespoon (90 ml) Hot Water
  • 2 oz (90 ml) Hot Espresso

Caramel Glaze

  • 1 ¼ cup (250 g) Granulated Sugar
  • ¾ cup (200 g) Heavy Cream
  • 3 Tablespoons (42 g) Unsalted Butter, room temperature
  • ½ teaspoon (3 g) Sea Salt

Garnish

  • Fresh Blackberries
  • Fresh Figs

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly using a baking spray with flour to ensure the cake releases easily from every nook and cranny.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, granulated sugar, and brown sugar until fully combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, olive oil, vanilla extract, and eggs until smooth and well combined.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and whisk together until the mixture is uniform and no dry pockets remain.
  5. Add Hot Liquids: Gradually incorporate the hot water and hot espresso into the batter, whisking continuously until fully blended. This helps bloom the cocoa for a richer chocolate flavor.
  6. Fill Bundt Pan and Bake: Pour the batter into the prepared bundt pan, filling it no more than two-thirds full to allow room for rising. Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the Cake: Let the cake cool in the bundt pan for about 15 minutes. Then, carefully invert it onto a cooling rack to cool completely.
  8. Make Caramel Glaze: In a saucepan over medium-high heat, slowly melt the granulated sugar while stirring occasionally to prevent burning until it turns a deep amber-brown color. Remove from heat.
  9. Add Cream, Butter, and Salt: Quickly add the heavy cream, butter, and sea salt to the caramelized sugar. Expect bubbling and foaming. Return the saucepan to low heat and stir until the mixture is smooth and fluid with no lumps remaining. Remove from heat and let cool slightly.
  10. Glaze and Garnish: Pour the slightly cooled caramel glaze evenly over the cooled bundt cake. Garnish the top with fresh blackberries and fresh figs just before serving to add freshness and vibrant color.

Notes

  • Use room temperature eggs for better batter incorporation.
  • Allow the buttermilk to come to room temperature for optimal mixing.
  • Be cautious while making caramel to avoid burning the sugar.
  • Use fresh, ripe figs and blackberries for the best garnish presentation.
  • The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Warm the caramel glaze slightly if it thickens too much before pouring.

Find it online: https://justsosavory.com/blackberry-chocolate-cake-with-figs-and-salted-caramel-recipe/