Biscoff Cake
This Biscoff cake is for Biscoff lovers! It has so much Biscoff flavor, that is complemented with a smooth and delicious semi-sweet chocolate buttercream. This cake has Biscoff cookie cake that is topped with a chocolate buttercream and dollops Biscoff spread.
Equipment
Ingredients
BISCOFF CAKE
- 30 g Biscoff cookies blended into crumbs
- 150 g all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 60 g vegetable oil e.g. canola oil
- 150 g granulated sugar
- 40 g Biscoff cookie spread
- 2 large eggs room temperature
- 120 g sour cream room temperature
- 1 teaspoon vanilla extract
CHOCOLATE FROSTING
- 50 g dark chocolate
- 40 g heavy cream
- 90 g powdered sugar
- 10 g cocoa powder
- 25 g butter room temperature
- 25 g Biscoff spread
- 2 teaspoon vanilla extract
- 50 g Biscoff spread for spread on top of the cake
Instructions
BISCOFF CAKE
- Preheat the oven at 170ºC/ 340ºF conventional oven and prepare a 20x20 cm/8x8 in square baking pan with parchment paper.
- Blend the Biscoff cookies to a sand-like texture. Sift together the all-purpose flour, baking powder, baking soda and salt. Then add the Biscoff cookie crumbs and stir it together. Set it aside.30 g Biscoff cookies, 150 g all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl using an hand whisk add the oil and granulated sugar and mix it together until combined. Then add the Biscoff spread and mix until combined.60 g vegetable oil, 150 g granulated sugar, 40 g Biscoff cookie spread
- Add the eggs one at a time into the mixture and mix it in until combined.2 large eggs
- Scrape down the sides of the bowl and continue by adding the flour mixture, mixing until just combined.
- Finally add the sour cream and vanilla extract and mix until just combined, make sure not to over mix the cake batter.120 g sour cream, 1 teaspoon vanilla extract
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Pour the cake into the prepared pan and bake for 30-35 minutes or until a cake tester comes out clean.
- Let the cake cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.
CHOCOLATE FROSTING
- Add the chocolate to a bowl. Heat up the heavy cream to a boil and pour it over the chocolate and let it sit for 2 minutes. Then stir it together until smooth. Let it cool down to room temperature (it’s important that it’s not too hot).50 g dark chocolate, 40 g heavy cream
- Sift the powdered sugar and cocoa powder together into a bowl and set it aside.90 g powdered sugar, 10 g cocoa powder
- Start by creaming the Biscoff spread and butter, with a hand mixer or in your stand mixer, for 4 minutes on medium/high speed.25 g butter, 25 g Biscoff spread
- Scrape down the sides of the bowl and add the vanilla extract and the sifted powdered sugar/cocoa powder and mix it together with the butter on low speed. It will look dry and crumbly but don’t worry, once the chocolate is added, it’ll be smooth again.2 teaspoon vanilla extract
- Add the room temperature melted dark chocolate and mix it in until incorporated and smooth. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated.
- Add the chocolate buttercream on top of the Biscoff cake and with an offset spatula, even it out. Add dollops of Biscoff spread and swoop it into buttercream and the back of a spoon.50 g Biscoff spread
Nutrition
Carbohydrates: 53gProtein: 5gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 55mgSodium: 177mgPotassium: 101mgFiber: 1gSugar: 34gVitamin A: 273IUVitamin C: 0.1mgCalcium: 40mgIron: 2mg
Tried this recipe?Let us know how it was!