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Chocolate Biscoff Cake

Chocolate Biscoff Cake Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot strong brewed coffee
  • 1 cup unsalted butter, softened
  • 1 cup Biscoff spread
  • 3 to 3 1/2 cups powdered sugar
  • 2 to 3 tbsp heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt
  • 3 to 4 Biscoff cookies, crushed

Method
 

  1. Preheat oven to 350°F. Grease two 8 inch round pans and line with parchment. Whisk flour, cocoa, sugar, baking soda, baking powder, and salt in a large bowl.
  2. Add eggs, buttermilk, oil, and 2 tsp vanilla to the dry ingredients and whisk until smooth. Slowly whisk in hot coffee until the batter is thin and even.
  3. Divide batter between pans. Bake 28 to 32 minutes until the centers spring back and a tester has moist crumbs. Cool in pans 10 minutes, then turn out onto a rack to cool completely.
  4. Beat butter until creamy, then beat in Biscoff spread. On low, add powdered sugar and heavy cream gradually, then 1 tsp vanilla and a pinch of salt. Whip until fluffy.
  5. Place one cooled layer on a plate and spread with about 1 cup frosting. Top with the second layer, frost the top and sides, and scatter crushed cookies over the top.

Notes

The coffee in the cake batter only deepens the chocolate flavor; you will not taste coffee at all. Make sure the cake layers are completely cool before frosting, or the buttercream will slide. This cake stays moist for days in the fridge and is often even better on day two.