Biscoffee Cake (and a cake tip)

To contact us Click HERE

Biscoffee Cake - ButterYum

Have you had the pleasure of tasting Biscoff Spread yet?  I've been hoping our local grocery stores would start carrying it for more than 2 years now and I finally stumbled upon it a few weeks ago.  I quickly grabbed some and headed home to see if all the fuss I'd read about was true.  IT WAS!!!  If you're familiar with Biscoff Cookies, you already know that amazing butter-cinnamon-caramel flavor.  Now imagine it as a soft, creamy spread.  Insanely good, I tell you.  Insane!   I made the mistake of letting one of the teens taste my glorious find, but then I noticed the contents of the jar disappearing at an alarming rate so I had to move it into protective custody. 

 
Anyway, Biscoff Spread is soft, sweet, and spreadable, making it a perfect no-fuss substitute for frosting on my mocha version of this Busy Day Chocolate Cake - a one-bowl recipe that bakes in about 35 minutes. 



Biscoffee Snack CakePrintable Recipe
serves 9-12
adapted from Lucinda Scala Quinn

Cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
3 tablespoons Dutch-processed cocoa powder
1 teaspoon baking soda
1 teaspoon table salt
6 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 tablespoon white vinegar
1 cup freshly brewed coffee

Frosting:
1/2 cup Biscoff Spread
chocolate covered coffee beans for garnish

Preaheat oven to 350F.  Prepare an 8x8-inch square cake pan with baking spray.  If you want your cake to bake without an ugly hump in the middle, wrap the pan with a moistened insultated baking strips (see photos below).

To make the cake:
In a medium bowl, combine all the cake ingredients and mix just until incorporated.  Pour the batter into a prepared pan and bake in preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.  Remove cake from oven and place on a rack to cool completely; about 2 hours.

To decorate the cake:
Using an offset spatula, spread a thin, even layer on top of the cake.  Garnish with chocolate covered coffee beans.  Great served at room temperature, but it's also excellent chilled (my preference).


Now for my tip:
See this cake?  It was baked in a pan that wasn't wrapped with an insulated baking strip.  The sides are squished, and the middle has a huge hump.  Kind of sad looking, don't you think?
To avoid the hump issue, simply wrap the pan with an insulated baking strip before popping it in the oven.
See?  This is exactly the same cake recipe, but look how nice and even it baked.  The sides are as high as the middle - no hump!
And here's how it looks when you plate it.  Professional, no?
Needless to say, I highly recommend using insulated baking strips.