Chocolate Biscoff Cake

A classic chocolate cake, rich and moist, easy to make with silky Biscoff spread infused buttercream. Drizzled with chocolate and Biscoff spread. Decorated with chocolate dipped Biscoff biscuits

Course Dessert

Cuisine British

Keyword Cake

Prep Time 30

Cook Time 35

Total Time 1 5

Servings

Calories 917kcal

Author thebakingexplorer

Ingredients

For the cake

350 g Butter or baking spread softened, unsalted
350 g Caster sugar
6 Eggs large
2 tbsp Milk
300 g Self raising flour
50 g Cocoa powder
½ tsp Baking powder
½ tsp Bicarbonate of soda

For the buttercream

200 g Butter softened, unsalted
400 g Icing sugar
250 g Biscoff spread smooth
2-3 tbsp Milk

For decoration

6 Biscoff biscuits
75 g Dark chocolate
50 g Biscoff spread smooth

Metric - US Customary

Instructions

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep)
Make the sponge by mixing the butter (or baking spread) and caster sugar together in a mixing bowl until fluffy (around 3 minutes), ideally using an electric mixer
Add the eggs and milk, and whisk until fully incorporated
Add the self raising flour, cocoa powder, bicarbonate of soda and baking powder and whisk in gently just until you can't see any flour anymore
Divide the mixture between the tins, use scales for accuracy if you like
Bake them for 35-40 minutes or until a thin skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
While they are baking, make the chocolate dipped biscuits. Melt the dark chocolate, I do this in the microwaves. Blast for 30 seconds, stir well, then blast in 10 second intervals, stirring between each one, until it is fully melted. Dip the biscuits into the melted chocolate, place them on baking paper and leave to set. Or place in the fridge to set them faster
Make the buttercream by mixing the butter on it's own for a few minutes, then add the icing sugar, Biscoff spread and milk, and mix until smooth. For best results, use an electric mixer with the paddle attachment. If the buttercream is too stiff, you can add a little more milk
If the cakes have domed on top, level them off with a cake leveller or a sharp knife
Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it. Drizzle some melted dark chocolate all over it, and then some warmed Biscoff spread
Add the other sponge on top and pipe or spread the remaining buttercream on top. Drizzle over more melted dark chocolate and warmed Biscoff spread (I warm it in the microwave for 10-20 seconds until it is pourable)
Decorate with the chocolate dipped Biscoff biscuits
Leftovers will keep in an airtight container in a cool place for 3 days

Video

Notes

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cake and unsalted butter for the buttercream.
I used the smooth Biscoff spread for this recipe. You could use the crunchy one for the buttercream, just make sure if you are using a piping nozzle that it's fairly wide at the end so bits of biscuit don't get stuck in it.
You can use any cocoa powder for this cake, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder.
I dipped the biscuits in dark chocolate, and drizzled the cake with dark chocolate too. If you prefer you can use milk chocolate or white chocolate.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition