YOUR RECIPE FOR CONVECTION COOKING!

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Easy Chocolate Cake with Fig Preserves and Whipped Cream

Convection Bake Mode

A round cake topped with white frosting and chocolate chips on a white plate. Background features a striped pattern. — Chocolate Chip Cake with Fig Preserves, a delicious homemade chocolate chip cake topped with creamy frosting and enhanced with fig preserves, perfect for a sweet treat.

This simple recipe for chocolate cake filled with a layer of fig preserves and a light whipped cream frosting is easy to make and even easier to devour. Once the ingredients are assembled, the cake comes together quickly and bakes in approximately 30 minutes.

During that time, the filling and whipped cream frosting can be prepared. Once the cake has cooled, the finishing touches can be completed in 10 to 15 minutes. It’s important to ensure that the cream is whipped to stiff peaks so that it doesn’t break down, especially if there are extra servings to be refrigerated.

The cake is baked in the Convection Bake mode at the recipe temperature noted, as I have already reduced the temperature in the original recipe by 25 degrees. When baking in multiple pans in a large oven, two pans will easily fit on one rack, slightly offset from each other. In a smaller oven, the pans should be staggered on two racks to ensure even heat distribution.

The original recipe recommended a baking time of 45 minutes. I reduced the time to 35 minutes, but in my 24-inch oven, this was still too long; 30 minutes would have yielded the perfect result. Please check the cake at 30 minutes to determine the exact baking time in your oven.

INGREDIENTS

For the cake

1 ⅓ cups all-purpose flour

1 ½ cups dark brown sugar

½ cup unsweetened cocoa powder

½ tsp baking powder

½ tsp baking soda

½ tsp kosher salt

2 large eggs, at room temperature

⅔ cup vegetable oil

1 cup whole milk

Baking ingredients on a tray: flour, cocoa, brown sugar, jam, eggs, whipping cream, milk, honey, all against a wooden background.

For the fig preserves

1 cup fig preserves

2 tbsp brandy

For the whipped cream

2 cups heavy whipping cream

2 tbsp powdered sugar

1 tsp vanilla

PREPARATION

Heat the oven in the Convection Bake mode to 325°F (165°C).

Lightly grease the bottom and sides of two 8-inch cake pans.

Sift a little cocoa powder into each pan and shake to distribute evenly, then tap out any excess.

Sift the dry ingredients into a large bowl and whisk to combine. Whisk together the wet ingredients until well combined, then slowly mix them into the dry ingredients until a smooth, lump-free batter forms.

Portion the batter evenly into the two pans, place the pans in the oven, and set the oven timer for 30 minutes. Test the cakes after 30 minutes and remove them if the tester comes out clean. Cool the cakes in the pans for 10 minutes before turning them onto a cooling rack. Allow the cakes to cool completely before continuing.

LEARN ABOUT THE CONVECTION BAKE MODE

Four quiches in metallic pans are baking in an oven. The quiches have golden tops, with visible green and red ingredients. Warm kitchen ambiance.

Place the fig preserves in a small saucepan with the brandy and simmer for about 6 minutes to soften the fruit. Meanwhile, whip the cream on medium-high speed for 3 to 4 minutes, then add the powdered sugar and vanilla. Continue whipping until the cream is very stiff.

To assemble the cake, place one cake on a plate or cake stand and shave a thin slice off the top to make it flat. Spread the fig preserves over the cake and top with a thin layer of whipped cream. Place the other cake on top and again shave a thin slice off the top so it is flat. Spread the whipped cream evenly over the cake with an offset spatula and decorate with mini chocolate chips.

Serves 12.

Note: The cake holds up very well in the refrigerator in a covered container for 3 to 4 days.