Biscoff & Chocolate Cake

Introduction

Welcome to a decadent journey into the world of flavors where rich chocolate meets the unique, caramelized sweetness of Biscoff. The Biscoff & Chocolate Cake is not just a dessert—it’s an experience. Whether you’re baking for a special occasion or simply treating yourself on a quiet evening, this cake promises a symphony of textures and tastes that will leave your taste buds dancing. With its moist chocolate layers, creamy Biscoff filling, and luxurious ganache finish, this cake has become a favorite among dessert lovers around the globe. In this comprehensive guide, we’ll walk you through every step—from the history of Biscoff to the finest details of ingredient selection, preparation, variations, and nutritional insights—so you can create a masterpiece in your own kitchen.

The History

The story of Biscoff begins in Belgium, where Lotus Bakeries first introduced these spiced biscuits in 1932. Originally served alongside coffee in European cafés, their popularity soared due to their distinctive blend of cinnamon, ginger, nutmeg, and caramelized sugar. Over time, Biscoff evolved from a humble biscuit to a global sensation, especially after the introduction of Biscoff cookie butter (also known as speculoos spread) in the early 2000s. Airlines began including small packets with in-flight refreshments, sparking curiosity and cravings worldwide. This widespread love inspired creative bakers to incorporate Biscoff into cakes, cheesecakes, cookies, and more. The Biscoff & Chocolate Cake emerged as a fan favorite—a perfect marriage between the deep, velvety richness of chocolate and the warm, spicy-sweet notes of Biscoff. Today, it stands as a testament to culinary innovation and cross-cultural flavor fusion.

Ingredients Breakdown

To craft the perfect Biscoff & Chocolate Cake, understanding each ingredient’s role is essential. Let’s break them down:

All-purpose flour: Provides structure to the cake. Sifted to ensure a light, airy crumb.
Cocoa powder (unsweetened): Gives the cake its deep chocolate flavor and dark color. Use high-quality Dutch-process cocoa for a smoother taste.
Baking powder & baking soda: Leavening agents that help the cake rise. Baking soda reacts with acidic ingredients like buttermilk, while baking powder provides extra lift.
Salt: Enhances all flavors and balances sweetness.
Eggs (room temperature): Bind ingredients together and contribute to structure and moisture.
Granulated sugar: Sweetens the cake and helps retain moisture. Also aids in browning during baking.
Butter (unsalted, softened): Adds richness and tenderness. Softened butter creams well with sugar for a fluffy batter.
Vegetable oil: Keeps the cake moist and soft even days after baking.
Vanilla extract: Adds depth and warmth to the overall flavor profile.
Buttermilk: Reacts with baking soda to create air bubbles, resulting in a tender crumb. Its slight tang complements the chocolate.
Hot coffee: Intensifies the chocolate flavor without making the cake taste like coffee. It also helps dissolve cocoa powder evenly.
Biscoff spread (cookie butter): The star of the show—used in both the filling and frosting. Offers a creamy, spiced-sweet layer that contrasts beautifully with chocolate.
Powdered sugar: Used in the frosting to sweeten and thicken.
Heavy cream: Creates a silky texture in the ganache and whipped components.
Dark chocolate (chopped or chips): Used for the ganache, providing a glossy, rich topping.
Biscoff cookies (crushed): For garnish and added crunch between layers or on top.

Step-by-Step Recipe

Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper for easy release.
Mix Dry Ingredients: In a large bowl, sift together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1½ tsp baking powder, 1½ tsp baking soda, and ½ tsp salt. Whisk to combine and set aside.
Cream Butter & Sugar: In another bowl, beat 1 cup (2 sticks) softened unsalted butter with 1¾ cups granulated sugar using an electric mixer until light and fluffy (about 4–5 minutes).
Add Wet Ingredients: Beat in 3 room-temperature eggs, one at a time. Mix in 2 tsp vanilla extract and ½ cup vegetable oil until fully incorporated.
Alternate Dry & Wet Mixtures: Gradually add the dry ingredients in three parts, alternating with 1 cup buttermilk in two parts, beginning and ending with dry ingredients. Mix on low speed until just combined—do not overmix.
Incorporate Coffee: Stir in 1 cup hot brewed coffee by hand. The batter will be thin, which is normal and ensures a moist cake.
Divide & Bake: Pour the batter evenly into the prepared pans. Tap gently on the counter to remove air bubbles. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool Completely: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks. Remove parchment and allow to cool completely before assembling.
Prepare Biscoff Filling: In a medium bowl, beat 1 cup Biscoff spread with ½ cup softened butter until smooth. Gradually mix in 1½ cups powdered sugar until creamy and spreadable.
Make Chocolate Ganache: Heat 1 cup heavy cream until simmering. Pour over 1½ cups chopped dark chocolate. Let sit for 2 minutes, then stir until smooth. Cool slightly until thickened but still pourable.
Assemble the Cake: Place one cake layer on a serving plate. Spread the Biscoff filling evenly over the top. Top with the second cake layer. Pour the ganache over the cake, letting it drip down the sides. Use a spatula to smooth if needed.
Garnish: Crush 6–8 Biscoff cookies and sprinkle around the edges or over the top. Optional: drizzle with extra Biscoff spread.
Chill & Serve: Refrigerate for at least 30 minutes to set the ganache. Slice with a warm knife for clean cuts and serve at room temperature.

Tips

Room Temperature Ingredients: Ensure eggs, butter, and buttermilk are at room temperature to achieve a smooth, emulsified batter.
Sift Dry Ingredients: Prevent lumps and aerate the flour and cocoa for a lighter cake.
Don’t Overmix: Once you add the dry ingredients, mix only until combined. Overmixing develops gluten and results in a dense cake.
Use Hot Coffee: Even if you don’t drink coffee, it enhances chocolate flavor. Decaf works fine too.
Check for Doneness Early: Ovens vary—start checking at 28 minutes. A clean toothpick or slight dampness (not wet batter) means it’s done.
Cool Completely: Assembling a warm cake leads to melted filling and sliding layers. Patience is key!
Chill Before Slicing: Refrigerating the frosted cake makes for cleaner slices and allows flavors to meld.
Storage Tip: Store leftovers covered in the fridge for up to 5 days. Bring to room temperature before serving.
Freezing Option: Freeze unfrosted layers wrapped tightly in plastic for up to 3 months. Thaw before assembling.

Variations and Customizations

The beauty of the Biscoff & Chocolate Cake lies in its versatility. Here are some creative twists to personalize your dessert:

Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking blend. Ensure cocoa powder and other ingredients are certified GF.
Dairy-Free Option: Replace butter with vegan butter, use dairy-free chocolate, substitute buttermilk with almond milk + 1 tbsp lemon juice, and use coconut cream instead of heavy cream.
Layered Look: Turn it into a 3-layer cake by dividing the batter into three 6-inch pans. Add a third layer of Biscoff filling for extra indulgence.
Swirl Technique: Before baking, drop spoonfuls of Biscoff spread onto the batter and swirl with a knife for a marbled effect inside the cake.
Mini Versions: Bake as cupcakes! Fill with Biscoff center (use a piping tip to core and fill) and top with Biscoff buttercream.
Alcohol Infusion: Add 1–2 tbsp Kahlua, Baileys, or bourbon to the cake batter or ganache for an adult twist.
Fruit Pairings: Add fresh raspberries between layers or serve with a berry compote—the tartness balances the sweetness.
Nutty Crunch: Mix crushed almonds, pecans, or hazelnuts into the Biscoff filling or sprinkle on top for added texture.
White Chocolate Drizzle: After the ganache sets, drizzle melted white chocolate in a zigzag pattern for visual appeal.
Ice Cream Cake: Transform it into a frozen dessert: layer chocolate ice cream, Biscoff spread, and crumbled cookies in a springform pan, then freeze.

Health Considerations and Nutritional Value

While undeniably delicious, the Biscoff & Chocolate Cake is a treat best enjoyed in moderation. Here’s a general nutritional breakdown per slice (assuming 12 servings):

Calories: ~480–550 kcal
Total Fat: 28–32g (including 15–18g saturated fat)
Carbohydrates: 55–60g (with 40–45g sugars)
Protein: 5–7g
Sodium: 300–400mg
Dietary Fiber: 2–3g

Considerations:

Sugar Content: High due to granulated sugar, Biscoff spread, and chocolate. Diabetics should consume cautiously or explore sugar substitutes like erythritol or monk fruit in modified recipes.
Trans Fats: Check labels—some commercial Biscoff spreads may contain partially hydrogenated oils. Opt for natural versions when possible.
Caffeine: Minimal from coffee and chocolate, but sensitive individuals may want to limit intake, especially in the evening.
Allergens: Contains dairy, eggs, wheat, and soy (in most chocolate and Biscoff products). Always check labels for allergen warnings.
Portion Control: Serve smaller slices with whipped cream or berries to balance indulgence.
Healthier Swaps: Use black bean puree or applesauce to replace some oil; reduce sugar by ¼ cup; use dark chocolate with 70%+ cocoa for antioxidants.

Ingredients

For the Chocolate Cake:

2 cups (250g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder (preferably Dutch-process)
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
1 cup (2 sticks / 226g) unsalted butter, softened
1¾ cups (350g) granulated sugar
3 large eggs, room temperature
2 tsp vanilla extract
½ cup (120ml) vegetable oil
1 cup (240ml) buttermilk, room temperature
1 cup (240ml) hot brewed coffee (decaf if preferred)

For the Biscoff Filling:

1 cup (250g) Biscoff spread (speculoos)
½ cup (1 stick / 113g) unsalted butter, softened
1½ cups (180g) powdered sugar

For the Chocolate Ganache:

1½ cups (270g) chopped dark chocolate (or chocolate chips)
1 cup (240ml) heavy cream

For Garnish:

6–8 Biscoff cookies, crushed
Optional: extra Biscoff spread for drizzling

Directions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans; line bottoms with parchment paper.
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
In a separate bowl, cream butter and sugar on medium-high speed until pale and fluffy (4–5 minutes).
Add eggs one at a time, mixing well after each. Stir in vanilla and oil until combined.
Gradually add dry ingredients to wet ingredients in three parts, alternating with buttermilk in two parts. Begin and end with dry ingredients. Mix on low until just combined.
Stir in hot coffee by hand. Batter will be thin—this is normal.
Pour batter evenly into prepared pans. Tap pans lightly on counter to release air bubbles.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks. Remove parchment and cool completely.
For filling: Beat Biscoff spread and butter until smooth. Gradually add powdered sugar and beat until creamy.
For ganache: Heat cream until simmering. Pour over chocolate. Wait 2 minutes, then stir until smooth. Let cool until thickened.
Place one cake layer on a plate. Spread Biscoff filling evenly over top. Place second layer on top.
Pour ganache over cake, spreading gently to cover top and allow drips down sides.
Sprinkle crushed Biscoff cookies around edges or over top. Drizzle with extra Biscoff if desired.
Refrigerate for 30 minutes to set ganache. Serve at room temperature.

FAQ

Can I make this cake ahead of time?
Yes! Bake and cool the layers up to 2 days in advance. Wrap tightly in plastic and store at room temperature. Frost the day of serving for best appearance.

Can I use milk instead of buttermilk?
You can, but buttermilk adds tenderness and acidity that improves texture. If substituting, add 1 tbsp lemon juice or vinegar to 1 cup milk and let sit 5 minutes before using.

Why did my cake sink in the middle?
Possible causes: underbaking, opening the oven too soon, too much leavening, or overmixing. Ensure accurate measurements and avoid drafts.

Can I use crunchy Biscoff spread?
Absolutely! Crunchy adds delightful texture. You may want to chop the bits finer if using in frosting for smoother application.

Is there a way to make the ganache thicker?
Yes—add more chocolate or chill briefly before pouring. For a firmer set, refrigerate longer.

Can I bake this as a sheet cake?
Yes. Use a 9×13 inch pan and bake for 35–40 minutes. Adjust frosting amounts accordingly.

How do I store leftover cake?
Cover and refrigerate for up to 5 days. Bring to room temperature before serving for optimal texture.

Can I ship this cake?
It’s delicate due to the ganache and filling. Best consumed fresh. If shipping, freeze first, pack with dry ice, and use expedited delivery.

What if I can’t find Biscoff spread?
Try homemade speculoos spread using ground cinnamon cookies blended with oil and syrup, or look for international brands online.

Can I reduce the sugar?
You can reduce sugar in the cake by ¼ cup safely. Reducing in frosting may affect consistency—add more Biscoff or a touch of cream to compensate.

Summary

The Biscoff & Chocolate Cake is a luxurious dessert that combines the deep richness of chocolate with the warm, spiced sweetness of Biscoff cookie butter, creating an unforgettable flavor experience. From its Belgian roots to your kitchen table, this cake is a celebration of bold tastes, perfect for special moments and everyday indulgences alike.