If you’re a fan of rich chocolate and the unmistakable flavor of Biscoff, this cake brings both together in a truly indulgent way. With a soft, moist cake base and a luscious topping, this Chocolate Cream Biscoff Cake is the ultimate treat for any special occasion—or just to enjoy with your favorite cup of coffee.

This cake is baked with crushed Lotus cookies and creamy Biscoff spread right into the batter, making it incredibly fragrant and flavorful. To finish, a rich chocolate ganache and a drizzle of warm Biscoff cream create a dreamy topping that’s hard to resist. Don’t forget the optional crumbled Lotus cookies for extra texture and crunch!

Get These Ingredients Ready

For the Biscoff Cake:

150 g wheat flour (1 cup)
2 teaspoons baking powder
1/4 teaspoon salt
30 g Lotus cookies (about 4 cookies, ground into powder)
100 g sugar (1/2 cup)
60 g oil (1/3 cup)
40 g Biscoff cream (2 very heaped teaspoons)
120 g Greek yogurt (1/2 cup, at room temperature)
2 large eggs (at room temperature)

For the Topping:

50 ml whipping cream
50 g dark chocolate
20 g Biscoff cream (1 heaped teaspoon)
Crumbled Lotus cookies (optional)

How to Make It

Prepare the Dry Ingredients:

Preheat your oven to 170°C (fan) or 180°C (conventional). Grease or line a baking pan, approximately 20 x 20 cm, and set it aside.
Crush the Lotus cookies into fine crumbs. You can do this by placing the cookies in a plastic bag and using a rolling pin or a food processor.
In a medium bowl, sift together the flour, baking powder, and salt.
Add the crushed cookies to the sifted flour mixture and stir until combined.

Prepare the Wet Ingredients:

In a separate large bowl, whisk together the sugar, oil, and eggs until smooth.
Add the Biscoff cream and Greek yogurt, whisking until the mixture becomes fully combined and creamy.

Combine the Ingredients:

Slowly pour the wet ingredients into the dry mixture, stirring gently with a spatula or wooden spoon until everything is fully incorporated. Be careful not to overmix—stop as soon as the batter is smooth and even.

Bake the Cake:

Transfer the batter into your prepared baking pan, spreading it out evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden, and the cake should spring back when pressed gently.
Once baked, remove the cake from the oven and allow it to cool completely in the pan before adding the topping.

For the Topping:

Prepare the Chocolate Icing:

In a small saucepan, heat the whipping cream over low heat until it’s warm, but not boiling.
Add the dark chocolate, broken into small pieces, to the warm cream. Stir until the chocolate is fully melted and smooth. Remove from heat and let the mixture cool slightly until it thickens to a spreadable consistency.

Top the Cake:

Spread the chocolate icing evenly over the cooled cake using a spatula.
Warm the Biscoff cream briefly in the microwave (just a few seconds) until it becomes pourable. Drizzle it over the chocolate icing.
Use a spoon or skewer to create swirls or patterns with the Biscoff cream and chocolate for a marbled effect.
For an added crunch, sprinkle crumbled Lotus cookies on top.

Serving Suggestions

This cake is best served after it’s been allowed to set for a little while, giving the icing time to firm up. Slice into squares and serve with a hot cup of coffee or tea. The combination of rich chocolate, smooth Biscoff, and crunchy Lotus cookies makes this an irresistible dessert for any gathering.

Tip: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Chocolate Cream Biscoff Cake Recipe

This Chocolate Cream Biscoff Cake is a decadent dessert combining rich Biscoff flavors with a creamy chocolate topping. The moist cake base is made with ground Lotus cookies and Biscoff cream, and it’s topped with a luscious chocolate icing and swirls of Biscoff. Perfect for sharing at gatherings or indulging in a special treat.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Course Dessert

Cuisine International

Servings 12 slices

Calories 350 kcal

Ingredients

Biscoff Cake

150 g wheat flour 1 cup
2 teaspoons baking powder
¼ teaspoon salt
30 g Lotus cookies about 4 cookies, ground into powder
100 g sugar 1/2 cup
60 g oil 1/3 cup
40 g Biscoff cream 2 very heaped teaspoons
120 g Greek yogurt 1/2 cup, at room temperature
2 large eggs at room temperature

Topping

50 ml whipping cream
50 g dark chocolate
20 g Biscoff cream 1 heaped teaspoon
crumbled Lotus cookies optional, for topping

Instructions

Preheat the oven to 170°C (fan) or 180°C (conventional).
Crush the Lotus cookies into fine crumbs. Sift the flour, baking powder, and salt together. Add the crushed cookies to the flour mixture and stir.
In a separate bowl, mix sugar, oil, and eggs together. Add the Biscoff cream and Greek yogurt, whisking until smooth.
Pour the wet mixture into the dry ingredients and mix until well combined.
Transfer the batter to a greased or lined 20 x 20 cm baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before adding the topping.
Heat the cream and add the chopped dark chocolate. Stir until the chocolate is melted and smooth. Let the icing cool slightly.
Spread the chocolate icing over the cooled cake. Briefly warm the Biscoff cream until it becomes pourable, then drizzle it over the chocolate. Use a spoon to create swirls or patterns with the chocolate and Biscoff cream.
Optional: Sprinkle crumbled Lotus cookies on top for extra crunch.

Notes

Ensure the cake is completely cool before adding the chocolate icing to prevent it from melting.
For a richer flavor, use high-quality dark chocolate in the topping.

Keyword Biscoff cake, chocolate cream cake, Lotus cookies, decadent dessert, easy cake recipe