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Chocolate-Fig Cake with Mascarpone Frosting

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  • Prep 30 min
  • Total 3 hr 15 min
  • Servings 16
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Filled with Calimyrna figs and plenty of cocoa, this decadent dessert is topped off with a light mascarpone frosting.
By Betty Crocker Kitchens
Updated Apr 15, 2014
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Ingredients

Cake

  • 1 cup diced Calimyrna figs, stems removed (6 oz)
  • 1 cup dry red wine (such as Merlot or Cabernet Sauvignon) or water
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 3/4 cups Gold Medal™ all-purpose flour
  • 2 tablespoons unsweetened regular or dark baking cocoa
  • 1 teaspoon baking soda
  • 4 oz semisweet baking chocolate, melted, cooled

Frosting

  • 1 container (8 oz) mascarpone cheese
  • 2 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla

Garnish, if desired

  • 1 bar (1.55 oz) milk chocolate
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and side of 9- or 10-inch springform pan with shortening; lightly flour. In 1 1/2-quart saucepan, combine figs and wine. Bring to a boil over medium-high heat. Remove from heat and cool while preparing batter.
  • 2
    In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. Add eggs and 1 teaspoon vanilla. Beat at medium speed until thick and creamy, scraping bowl occasionally. Add flour, cocoa and baking soda. Beat at low speed until moistened, scraping bowl occasionally. Add melted chocolate, figs and wine. Beat at low speed until mixed. Spread in pan.
  • 3
    Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack until completely cooled, about 2 hours. Remove side of pan.
  • 4
    In medium bowl, beat mascarpone cheese, powdered sugar and 1/2 teaspoon vanilla at low speed until mixed. Beat at medium speed until thick and creamy. Frost side and top of cake.
  • 5
    To make garnish, pull vegetable peeler along edges of chocolate bar to form curls. (If curls crumble, slightly warm chocolate bar with hand.) Garnish cake with chocolate curls. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    For large chocolate curls, melt 1 1/2 ounces of semisweet baking chocolate with 1 teaspoon shortening. Spread on the back of a smooth baking sheet in 3x6-inch strip. Cool until set. Starting at one end, push flat metal spatula under chocolate to form 1/2-inch-wide curls.

Nutrition

380 Calories, 19g Total Fat, 3g Protein, 47g Total Carbohydrate, 32g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
12g
58%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
190mg
8%
Potassium
125mg
4%
Total Carbohydrate
47g
16%
Dietary Fiber
2g
9%
Sugars
32g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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