You are here: Recipes > Chocolate Cake > Chocolate Fig and Ginger Cake

Chocolate Fig and
Ginger Cake Recipe

"With delicious caramel honey sauce"

chocolate fig and ginger cake

Chocolate fig and ginger cake , if you are already familiar with my easy chocolate cake recipe then you know that this new version is going to be great.

You do not have to make it with both fig and ginger if you do not like one of the flavours - just chose one. They both work perfectly with chocolate.

I have included a caramel honey sauce to go with this cake but I warn you this is only for those of us with a sweet tooth! But I can also say that my chocolate glaze recipe served warm or the orange sauce that goes with my chocolate orange cake would equally taste delicious.

Please read through my chocolate fig and ginger cake recipe first before starting.

If you have any questions concerning imperial/metric conversions you will find the answers on my Baking Conversions page.

If you have any questions concerning baking terms used you will find the answers on my Baking Glossary page.

Chocolate Fig and Ginger Cake Recipe

Makes a 20cm cake (8")

Spray a 20cm (8") round cake baking pan with non-stick baking spray. Line the base with non-stick baking paper. This is important as this cake will stick to the pan if you do not take this step.

If you want to make a Chocolate Fig Cake then omit the glace ginger and increase the dried figs to 2/3 cup.

If you want to make a Chocolate Ginger Cake then omit the dried figs and increase the glace ginger to 2/3 cup.

Also the figs and ginger are nice added to my chocolate orange cake variation.

chocolate fig cake

In the photograph you will notice that I have used a ring tin. Just keep in mind that because I have add the ginger and figs to my base recipe the volume is greater - do not fill your ring tin more than 3/4 full. The baking time is also reduced to 65-70 minutes.


250g butter, chopped
1 1/2 cups (375ml) water
1 cup (220g) caster sugar
1/3 cup (35g) cocoa powder
2/3 cup (100g) dark chocolate, chopped
1/3 cup glace ginger, finely chopped
1/3 cup dried figs, finely chopped
1 2/3 cups (250g) plain flour, sifted
1 teaspoon bi-carbonate of soda (bi-carb soda)
1 tablespoon ground ginger powder

Extra glace ginger and figs for decoration.

Baking Temperature

The oven should be preheated to 160C (325F).


  1. Combine the butter, water, sugar, cocoa powder and chocolate together in a medium sized saucepan.
  2. Place over gentle heat. Bring to the boil whilst stirring. You need to stir until everything has dissolved to stop the mix from burning. Be careful that the mix does not boil over.
  3. Simmer gently for 5 minutes.
  4. Remove from the heat. Add the glace ginger and figs. Cover with a lid and leave to cool to room temperature. To cool this quickly place the saucepan in a sink of cold water.
  5. Whisk in gently the flour, bi-carb soda and ginger powder into the cooled liquid. Whisk until all lumps are removed. Do not over whisk; you are not trying to add air into the batter just remove any flour lumps.
  6. Pour batter into the prepared baking pan. Remember the baking pan must be lined with non-stick baking paper. The batter will be quite liquid and will level naturally. Tap the tin on the kitchen bench three times to remove any large air bubbles.
  7. Bake in a preheated oven set at 160oC (325oF) for 80 mins. The top of the cake will crack. Don’t worry the cracks will settle and will be hidden when you turn the cake out of the tin..
  8. Make the honey caramel syrup while the cake is baking.
  9. Remove from the oven. Leave to cool in the tin for 10 mins. Gently and very carefully turn out the chocolate fig and ginger cake on to your serving plate.
  10. Decorate your chocolate fig and ginger cake with the extra glace ginger and figs if desired.
  11. Top with the honey caramel sauce. Save some of the sauce to serve with the sliced cake.

Honey Caramel Sauce Recipe

chocolate ginger cake


1 cup water
1 cup white sugar
1/3 cup honey
1 cup water, extra


  1. Add the sugar, water and honey to a medium/large sized saucepan. Dissolve the sugar over low heat.
  2. Bring to the boil and simmer for approx 15 minutes. The sauce is ready when it is a light golden colour - timing will depend on the size pan you use. Be careful this syrup is extemely hot and will boil higher than a normal caramel syrup because it has honey in it - care is need at all times.
  3. Remove from the heat. Stand 2 minutes. Add the extra 1 cup of water. Stand back when you do this as it will steam and bubble. Stir though and simmer for another 5 minutes.
  4. Remove from the heat and stand for 10 minutes. The sauce is now ready to pour over or serve with your chocolate fig and ginger cake. It can be stored in an airtight container.
  5. To get a clear sauce you may need to strain it first through a fine seive. There is nothing wrong, the particles are just impurities from the honey.

I hope you have been inspired by my chocolate fig and ginger cake recipe. Actually when I made this the first time I found out that my father would had preferred all fig and my mother all ginger!

Related Pages

For more variations of this easy chocolate cake recipe click here, or click on an image below:

The chocolate cake coffee version is delicious - a mocha delightThe orange chocolate cake recipeThe chocolate covered strawberry cakeThe chocolate almond cake recipeThe chocolate raspberry cake recipeThe summer berry chocolate cake recipeThe chocolate mint cake recipeThe chocolate truffle cake recipeThe white chocolate cake recipe

cake decorating classes inspired by michelle cake designs