Chocolate Cream Biscoff Cake Recipe
Description
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.
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.