📖 Instructions

1. First, let’s prep! Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. I like to use a little cocoa powder instead of flour to keep the cake extra dark and dreamy. Trust me on this one.
2. Now, the figs! In a small saucepan, combine 1 cup of chopped dried figs with 1/2 cup of balsamic vinegar. Bring to a simmer over medium heat, then reduce the heat and let it simmer for about 10-15 minutes, or until the figs are softened and the balsamic has reduced slightly. Remove from heat and let cool. The aroma alone is intoxicating!
3. Time for the dry ingredients! In a large bowl, whisk together 2 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves, and 1/4 teaspoon of salt. Make sure there are no lumps!
4. Wet ingredient party! In a separate bowl, whisk together 1 cup of granulated sugar, 1/2 cup of packed brown sugar, 3 large eggs, 1/2 cup of olive oil, 1 teaspoon of vanilla extract, and 1 cup of buttermilk. If you don't have buttermilk, you can easily make your own by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes, and voila!
5. Combine and conquer! Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix—a few streaks of flour are okay. Overmixing can lead to a tough cake, and nobody wants that.
6. Fold in the fig mixture! Gently fold the cooled fig mixture into the batter until evenly distributed. Resist the urge to eat all the figs straight from the bowl. I know it's tempting.
7. Pour and bake! Pour the batter into the prepared springform pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached. Every oven is different, so keep an eye on it!
8. Cool and release! Let the cake cool in the pan for 15 minutes before releasing it from the springform pan. Transfer it to a wire rack to cool completely. Patience, my friend, patience.
9. Glaze it up (optional)! While the cake is cooling, you can make a simple balsamic glaze by simmering 1/2 cup of balsamic vinegar in a small saucepan over low heat until it reduces to a syrupy consistency. Drizzle it over the cooled cake for an extra touch of elegance and flavor. Don't skip this step, it's well worth it.
10. Devour! Slice and serve. Garnish with fresh figs and a dusting of cocoa powder, if desired. Prepare to be amazed. Also be prepared to make this cake multiple times, because everyone will want it. A lot.