Biscoff Chocolate Cake
This Biscoff Chocolate Cake is rich and moist and topped with a delicious Biscoff cream cheese frosting, then drizzled with Biscoff spread and pieces of Biscoff cookies.
Equipment
- 1 round 8 inch cake pan
Ingredients
Chocolate Cake
- 1 cup (120g) all purpose flour
- ⅓ cup (33g) Dutch Process Cocoa powder
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- 1 teaspoon espresso powder (or instant espresso powder)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large eggs room temperature
- ½ teaspoon vanilla extract
- ¼ cup neutral oil vegetable, canola, or light olive oil
- ½ cup Buttermilk room temperature
- ½ cup hot coffee
Biscoff Cream Cheese Frosting
- 6 oz. cream cheese, cold block, full fat
- 4 tablespoon unsalted butter room temperature
- ¼ teaspoon salt
- 1½ cups powdered sugar
- ¼ cup Biscoff spread
Toppings
- Biscoff spread for drizzle
- Biscoff cookies
Instructions
Chocolate Cupcakes
- Prep: Pre-heat the oven to 350°. Grease an 8 inch round cake pan and line with parchment paper.
- Dry Ingredients: In a bowl, add flour, cocoa powder, baking soda, baking powder, salt, espresso powder, granulated sugar, and brown sugar, and whisk and set aside.1 cup (120g) all purpose flour, ⅓ cup (33g) Dutch Process Cocoa powder, ½ cup (100g) granulated sugar, ½ cup (100g) brown sugar, 1 tsp espresso powder, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt
- Wet Ingredients: In another bowl, add the eggs, vanilla extract, neutral oil, buttermilk, and mix until completely combined. Combine: Add the dry ingredients and then mix with a whisk until combined. The mixture will be a little thick.1 large eggs, ½ tsp vanilla extract, ¼ cup neutral oil, ½ cup Buttermilk
- Add coffee: Slowly add the hot coffee until completely mixed together and smooth.½ cup hot coffee
- Bake: Pour the batter into prepared pan and bake for 30-35 minutes until a toothpick inserted comes out clean.
- Let cool before frosting.
Biscoff Cream Cheese Frosting
- In a medium bowl, beat together the cold cream cheese and butter and salt until combined and smooth, for about 3 minutes. Add the powdered sugar ½ cup at a time until each addition is incorporated. Once all incorporated and smooth, add the Biscoff spread and beat until completely combined.6 oz. cream cheese, cold, 4 tbsp unsalted butter, ¼ tsp salt, 1½ cups powdered sugar, ¼ cup Biscoff spread
Assembly
- Place cake layer on serving platter and add the frosting and smooth all over. Then drizzle melted Biscoff spread on top or dollop and create swirls with a butter knife. Then add Biscoff cookies or crushed Biscoff cookies.Biscoff spread, Biscoff cookies
- Store any leftovers covered in the fridge for about 3-5 days. When ready to eat, let sit out at room temperature for 20-30 minutes.
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