12 November, 2015
Chocolate and Fig Cake with Hazelnut frosting
Chocolate and Fig Cake with Hazelnut frosting
(Sugar Free)
I have a stash of Meridian products in my cupboard, therefore, I thought I will make a show stopper cake to showcase how useful and versatile Meridian Nut butters are.
This time I have concentrated on Crunchy Hazelnut butter. Thinking of what can it be combined with, Fig popped in to my head. Chocolate and Hazelnuts works beautifully together, but added fig jam gives that little lift to this gorgeous cake.
I have decorated the cake with some tempered chocolate chards and Italian meringue peaks, put it is entirely up to you how you make it pretty.. or just leave it rustic, by sandwiching sponges together with frosting and fig jam. Maybe scatter some toasted chopped hazelnuts on top, grate some chocolate and Voila- beautiful celebration cake sorted.
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INGREDIENTS
Chocolate Cake
450g all-purpose flour
300g Coconut sugar
65g unsweetened cocoa powder
100g sugar free dark chocolate (melted)
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 table spoon coffee extract
200ml milk
50g Meridian Date Syrup
100ml vegetable oil
3 eggs
2 teaspoons vanilla extract
200ml boiling water
Fig jam
300g peeled figs
120g raw honey
1tbsp lemon juice
Hazelnut Butter Frosting
500g low fat mascarpone
180g Crunchy Hazelnut Butter
And Meridian Maple Syrup to taste
METHOD
Preheat oven to 180’C. Prepare two 9-inch cake tins by spraying with baking spray or greasing and lightly flouring. Set aside.
Add flour, coconut sugar, cocoa powder, baking powder, baking soda, salt to the bowl of a stand mixer mix well with paddle attachment to combine.
Add milk, vegetable oil, date syrup, eggs, and vanilla and coffee extracts and melted chocolate to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the centre comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
While your cake is baking and cooling, prepare your fig jam by placing all ingredients in to small saucepan and boiling over medium to low heat until nice and caramelised, around 30-40min. Remove from heat.
When cakes are cooled, cut the sponges in half horizontally.
Prepare your frosting. Beat cold mascarpone and hazelnut butter till combined and creamy. Add maple syrup to taste. Place in the fridge for 30min or so to firm up.
Start assembling by putting one piece half of sponge on the serving plate, spread 1 third of fig jam on top and top it off with frosting. Place other half of sponge on top and carry on with the layering same way.
Cover the cake top and sides with rest of the hazelnut butter frosting and decorate as your heart desires.
Enjoy
