Biscoff Chocolate Coffee Cake
Ingredients
Cake Ingredients:
- 1¾ all-purpose flour
- 2 cups granulated sugar
- ⅔ cup unsweetened coca powdered
- 1½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk
- ½ cup unsalted butter, melted and cooled
- 2 tablespoon vanilla
- 2 cups hot coffee
Frosting Ingredients:
- 8 ounces cream cheese, room temperature
- 4 tablespoon unsalted butter, room temperature
- 2 teaspoon vanilla extract
- ⅓ cup Biscoff spread
- 1½ cup confectioners sugar, sifted
Crumble Ingredients:
- 10 Biscoff cookies, crushed to a fine crumble
- ½ cup Heath English Toffee Bits
- 1 ounce 70% Bittersweet Chocolate, shaved
Instructions
Cake Instructions:
- Grease two 9″ round cake pans with butter or spray with cooking spray.
- Line pans with parchment paper cut to fit the bottom of each pan.
- Spray or grease rounds.
- Preheat oven to 375 degrees
- In a large bowl combine flour, sugar, cocoa powder, baking soda, and salt. Set aside.
- In an electric mixer on low add eggs, and cooled melted butter, vanilla and buttermilk.
- While mixer is running add flour mix 1 cup at a time, until complete added.
- Add coffee slowly and mix until just combined.
- Fill each cake pan evenly.
- Bake for 35-39 minutes or until cake tester comes out clean.
- Place on wire rack to cool at least one hour.
Frosting Instructions:
- In an electric mixer on low blend cream cheese and butter until completely smooth.
- Add vanilla and Biscoff and continue until blended completely.
- Slowly add confectioners sugar until smooth.
- Refrigerate for 15 minutes to firm up just a bit before spreading on cake.
- When cakes are completely cooled remove one cake from pan and place on cake stand.
- Place around ½ cup of frosting on top of cake and spread with an off set spatula.
- Sprinkle ½ of Biscoff cookie crumbs over top of frosting.
- Sprinkle ¼ cup of Heath English Toffee bits over top of frosting.
- Place second cake on top.
- Place frosting on top of cake and spread around top smoothing until it starts to run over edges.
- Using off set spatula, spread frosting to cover edges of cake until smooth.
- Sprinkle remaining cookie crumble and heath on top of cake.
- Sprinkle Bittersweet chocolate shavings around edge of cake.
