Preheat the oven to 180 C (350 F) and grease a 22cm (9 inches) x 12cm (5 inches) loaf pan.
Place the figs and honey in a bowl and stir to combine. Set aside.
In a stand mixer fitted with a paddle attachment cream the butter and sugar together until light and golden. Scrape down the sides, and add the eggs, one at a time, along with the vanilla extract, and mix until combined. Sift in the flour, baking powder and milk and mix until just combined. Remove the bowl from the mixer and fold through the figs and chocolate.
Pour into the loaf pan and bake in the oven for 45 to 50 minutes, rotating the pan halfway through, until the cake is browned and a skewer inserted into the center comes out clean. If the top is browning too quickly cover with foil.
Remove the cake from the oven and let it cool in the tin for 15 minutes before removing and cooling completely on a cake rack.
Notes
If fresh figs aren't available where you are, try rehydrating dried figs in boiling water for a few minutes in place of the fresh figs.