Of course chocolate and coffee are great friends and this cake is a super indulgent way to get your fix of both.
If you’ve never tried figs with coffee, this is a good way to do just that and also a very good reason to bake a cake {not that I ever need an excuse to bake cake}.

Mocha Cake with Fresh Figs & Ganache
2016-01-12 16:14:09

Serves 10
Prep Time
20 min
Cook Time
25 min
Total Time
55 min
For the Cake
- 1 3/4 cup gluten free flour
- 1/4 cup cocoa powder
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 175ml agave nectar
- 120ml apple sauce
- 100ml coconut oil {melted}
- 60ml strong coffee {liquid}
- 5ml lemon juice
- 60ml warm water
For the Ganache
- 80g dark chocolate
- 60ml coconut cream
- 30ml agave nectar
- 30ml strong coffee {liquid}
For the Topping
- 4 medium fresh figs to decorate
For the Cake
- Preheat oven to 160 degrees Celsius.
- Grease two round 22cm cake pans.
- Sift flour, cocoa, baking powder, baking soda and salt together.
- Add agave, apple sauce, coconut oil and coffee. Mix well with a metal spoon until completely combined.
- Combine lemon juice and warm water and stir into batter. Mix until completely incorporated into batter.
- Evenly divide and pour batter into prepared cake pans.
- Bake for 25 minutes or until inserted skewer is clean when removed.
- Remove cake from oven and allow to cool completely on cooling rack.
For the Ganache
- Melt together chocolate and agave nectar in microwave. Stir in coconut cream and coffee and refrigerate until needed.
To Assemble
- Place one layer of cake on cake stand or plate. Top with half ganache.
- Place next layer of cake on top of first layer and spread with the remaining chocolate ganache.
- Decorate with sliced fresh figs.
https://cupcakerichard.com/