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Chocolate sponge cake with honey caramel mascarpone and figs recipe
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Prep Time:
60 minutes
Cook Time:
35 minutes
Total Time:
95 minutes
Indulgent chocolate sponge cake with honey caramel mascarpone, topped with fresh figs for a stunning presentation.
Ingredients:
  • 6 eggs
  • 155g (3/4 cup) caster sugar
  • 60ml (1/4 cup) honey
  • 4.40 gm vanilla extract
  • 115g (3/4 cup) self-raising flour
  • 50g (1/3 cup) cornflour
  • 35g (1/3 cup) dark cocoa powder
  • 7.50 gm ground cinnamon
  • 6.25 gm ground ginger
  • 50g butter, melted, cooled
  • 60g dark chocolate (70% cocoa), chopped
  • 40.00 ml brandy
  • 3 large figs
  • 400g mascarpone
  • 180ml (3/4 cup) thickened cream
  • 160ml (2/3 cup) honey
  • 1.20 gm sea salt
  • 160ml (2/3 cup) thickened cream
Instructions:
  • Preheat your oven to 180C (160C fan forced). Grease and line two 18.5cm round cake pans with baking paper.
  • In the bowl of an electric mixer with a whisk attachment, combine eggs, sugar, honey, and vanilla. Whisk for 8-10 minutes until the mixture is thick and has tripled in volume. Sift flours, cocoa, cinnamon, and ginger together twice for aeration. Gently sift the flour mixture over the egg mixture and use a balloon whisk to fold them together until almost combined. Add butter and fold until just combined. Divide the batter among prepared pans. Bake for 28-30 minutes or until cakes spring back when lightly touched. Let them cool in pans for 10 minutes before transferring to a wire rack to cool completely.
  • In a small saucepan over medium heat, combine honey and salt. Bring to a boil, then lower the heat. Let it boil for 4 minutes until it turns dark golden, swirling the pan occasionally. Remove from heat and let the bubbles settle. Stir in cream, then simmer over low heat for 2 minutes until slightly thickened.
  • In a heatproof bowl, put the chocolate and pour 1/3 cup of the hot honey caramel over it. Let it sit for 2 minutes. Stir until melted and smooth. Add 1 tablespoon of brandy and stir again. Allow the mixture to thicken slightly.
  • Mix the leftover brandy with 1 1/2 tablespoons of the honey caramel in a small bowl. Let it sit. Allow the remaining honey caramel to cool completely. Finely chop 1 fig and slice the rest into wedges. Cut each cake in half horizontally and trim the tops, if needed.
  • Combine mascarpone and cream on low speed until blended. Gradually incorporate the rest of the honey caramel while beating on medium speed until slightly thickened. Avoid overmixing.
  • Assemble by placing 1 cake base on a serving plate. Drizzle with one-third of the brandy honey caramel mixture, add one-third of chopped figs, and spread with one-third of mascarpone mixture. Repeat layering with remaining cake, brandy honey caramel, figs, and mascarpone mixture, finishing with the remaining cake layer. Finish by topping with chocolate ganache, let it drip down the sides, and garnish with fig wedges.

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