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Dried Fig Cake

Boozy Chocolate & Caramelized Dried Fig Upside-Down Chocolate Cake; Brandy soaked dried figs, boozy chocolate cake and gooey caramel… LET’S DO THIS!
Prep Time20 mins
Cook Time45 mins
Soaking Time30 mins
Course: Cake, Dessert, Sweets
Cuisine: Californian
Servings: 12


Dried Fig Chocolate Cake

  • 1 cup of brandy
  • 2 cups of dried figs any variety or a combo, tough stems trimmed and cut in half
  • 1/2 cup of raisons
  • 1 1/4 cup of flour
  • 1/3 cup of cocoa powder unsweetened
  • 1 teaspoon of baking soda
  • 1/2 kosher teaspoon of salt
  • 3/4 cup of granulated sugar
  • 1 egg room temperature
  • 1/2 cup unsalted butter melted
  • 2 teaspoons vanilla extract

For the Caramel

  • 1 cup of granulated sugar
  • 1/3 cup of brandy
  • 6 tablespoons of butter
  • 1 teaspoon of salt


  • Place figs and raisons into a bowl, cover with brandy and let sit for 30 minutes, stirring occasionally. Drain, reserving both the brandy and the soaked fruit.
  • Preheat oven to 350 F.
  • Whisk together flour, cocoa powder, baking soda and kosher salt in a medium bowl. Whisk together granulated sugar, egg and melted butter in a large bowl until pale; whisk in 1/2 cup of the strained brandy and vanilla. Add flour mixture and whisk to combine. Set batter aside.
  • To make the caramel: Sprinkle sugar evenly on the bottom of a saucepan over medium heat. Let sugar melt into an amber-colored liquid, stirring or swirling the pan occasionally. As soon as the caramel is a dark amber color, add in the remaining 1/3 cup of strained brandy, whisking carefully until caramel is smooth. Remove from heat and stir in the butter and salt.
  • Pour caramel into a 9-inch springform pan, then line the bottom with the soaked figs and raisons. Once arranged, pour the chocolate cake batter over the dried fruit and smooth the top.
  • Place springform pan on a sheet pan and bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Allow to cool slightly then invert onto a serving tray or platter.


  • Remember to cut off those tough fig stems! They harden and become sharp in the drying process.
  • If avoiding alcohol, grape juice can be used instead.
  • Leftover cake will keep for 3 days.
  • To avoid a sticky mess, place cake pan onto a sheet pan to catch any gooey caramel that may ooze out while baking. 
  • For easiest cake inversion, run a knife around the edges of the cake, use a platter that’s larger than what you think you may need and let cool before flipping over. 
Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making colorful waves in the kitchen!