Naked chocolate, whiskey and maple soaked fig cake

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Chocolate! Whiskey! Maple! Figs! With their tasty powers combined… they create The Naked Chocolate, Whiskey & Maple Soaked Fig Layer Cake. That is, four of my husband’s all-time favourite snacks brought together to create one intoxicatingly glorious birthday cake.

I’ve never been a big fan of whiskey (except for its part in making irish cream), however I think this cake may have finally won me over. Not only does it give the cake great flavour, but the more I eat the more impressed I become with my own baking prowess; a perception which is, of course, directly proportionate to my increasingly tipsy state. Trust me when I say, the left over batter and sauce from this cake was sampled thoroughly… for quality control purposes. Yes, yes that sounds right.

Now, here’s the recipe. Don’t balls it up 🙂


Serves: 20 people
Time: 5 hours, 17 minutes, 12 seconds, 3 micro-seconds
Basic order:
Up to one week prior
1. Make sauce and keep in fridge until needed.
Up to a few days prior
1. Make cake and let cool overnight.
2. Gladwrap and keep in fridge until needed.
Day of
1. Assemble and frost.
2. Shovel all the deliciousness into your cake hole.
3. Regret nothing!

(Recipe ‘borrowed’ from Epicurious)

  • 2 cups unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons for dusting pan
  • 3 cups brewed coffee
  • 1 cup American whiskey
  • 550g unsalted butter, cut into 1-inch pieces
  • 4 cups sugar
  • 4 cups all-purpose flour
  • 2 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 2 teaspoons vanilla

Put oven rack in middle position and preheat oven to 165°C. Butter two cake pans well, then dust with 3 tablespoons cocoa powder, knocking out excess.

Heat coffee, whiskey, butter, and remaining cup of cocoa powder in a saucepan over moderate heat, whisking  until butter is melted. Remove from heat, then add sugar and whisk until dissolved (about 1 minute). Transfer mixture to a large bowl and cool for 5 minutes.

While chocolate mixture cools, combine flour, baking soda, and salt in a bowl.  Lightly whisk the eggs and vanilla (in a separate bowl), then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in centre comes out clean, 40 to 50 minutes.

Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.

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