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Candice Brown’s fig and brazil nut chocolate mud cake
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Nutrition Facts
Fig and brazil nut chocolate mud cake
Amount Per Serving
Calories 757 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 29g181%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 10g
Cholesterol 117mg39%
Sodium 81mg4%
Potassium 577mg16%
Carbohydrates 78g26%
Fiber 5g21%
Sugar 50g56%
Protein 11g22%
Vitamin A 948IU19%
Vitamin C 1mg1%
Calcium 221mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Fig and brazil nut chocolate mud cake

A real showstopper chocolate cake
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: British
Servings: 8
Calories: 757kcal
Author: Candice Brown

Equipment

  • 23 x 8cm rounded Bundt tin
  • Small saucepan
  • Jug

Ingredients

  • 150 g unsalted butter, plus extra melted for greasing 
  • 150 g dark chocolate chips or chunks or dark chocolate (minimum 70% cocoa solids) chopped
  • 150 g dark soft brown sugar
  • 4 tbsp golden syrup
  • 2 eggs
  • 100 ml hot whole milk
  • 2 tsp good-quality instant coffee
  • 20 g cocoa powder
  • 150 g self-raising flour
  • Pinch of salt
  • 100 g dried figs chopped
  • 100 g Brazil nuts, chopped, plus a handful to decorate
  • 3 fresh figs quartered

For the ganache:

  • 200 ml double cream
  • 150 g dark chocolate chips or chunks or dark chocolate (minimum 70% cocoa solids) chopped

Method

  • Preheat the oven to 160°C fan (180°C/350°F/Gas Mark 4) and grease a 23 x 8cm rounded Bundt tin with melted butter, or line a 23cm round cake tin with greaseproof paper.
  • Melt the butter and chocolate in a small saucepan over a low heat. Do not overheat as it will split. Remove from the heat when nearly melted and stir until glossy. Mix in the sugar and golden syrup, then – as long as the mixture isn’t too hot – beat in the eggs.
  • Mix the hot milk, instant coffee powder and cocoa together in a jug and then mix into the melted chocolate mixture. Add the flour and salt and mix well until combined. Stir in the chopped figs and nuts.
  • Pour into the prepared tin and level out. Bake for 30–40 minutes until a skewer inserted into the centre comes out clean.
  • Leave to cool in the tin for 10 minutes, then carefully turn out on to a wire rack – you may need to give the bottom of the Bundt tin a whack!
  • To make the ganache, pour the cream into a saucepan and heat over a low-medium heat until bubbling. Remove from the heat, add the chocolate and leave for five minutes, then stir until glossy. Leave to cool to a thick pouring consistency.
  • Use a chopstick or skewer to make some holes in the cooled cake and then over the ganache, so it seeps into the holes and drips all over the sides. Top with the fresh figs and scattered nuts.

Nutrition

Calories: 757kcal | Carbohydrates: 78g | Protein: 11g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 81mg | Potassium: 577mg | Fiber: 5g | Sugar: 50g | Vitamin A: 948IU | Vitamin C: 1mg | Calcium: 221mg | Iron: 2mg