About six weeks ago a friend of mine introduced me to Biscoff Spread. Six week's later, I've gone through seven jars. Biscoff Spread is hard to describe but it essentially is like a spiced cookie butter (yes, COOKIE BUTTER). Needless to say I'm a little obsessed. This cake was inspired by Cafe Fernando's Biscoff Ganache and Regan Daley's Wesson Oil's Chocolate Cake. Wowza, this cake is good. The sweet & spicy ganache balances perfectly with the dense chocolate cake. —katie_white
12 generous pieces
all purpose flour, sifted
unsweetened cocoa powder (the best you can afford)
pure vanilla extract
Maker's Mark Bourbon
1 1/2 cups
Semi-sweet chocolate, chopped
Bittersweet chocolate, chopped
14 oz. jar of Biscoff Spread
pint less 1/3 cup heavy cream chilled
Chocolate for shaving
In This Recipe
If you live at high altitude like I do now, you will find the cake needs a little finessing. These are the adjustments for this cake: Decrease sugar to 3/4c. + 2tsp; Decrease the baking soda to 3/4 tsp.
Center the rack in your oven and preheat oven to 350 degrees. Butter two 8-inch round and line with parchment. Butter parchment and dust with cocoa powder.
Using a mixer with a paddle attachment, place all of the dry ingredients into the bowl and stir on the lowest setting for 30 second until combined. Then add the oil, water, coffee, vinegar, vanilla, bourbon and mix until just combined.
Then take two 8 or 9 in round pans. Divide evenly between pans and bake for 30 minutes until a toothpick is clean when entered and removed from the center of the cake.
Remove from oven let cool in pan for 30 minutes and then run knife along edge and remove from pans. Place cakes on cooling rack and set aside until completely cool.
Using a double broiler or your microwave melt the chopped chocolates until they are just smooth. If using a microwave, heat in 30-second increments stirring between rounds. Should take about 3-4 minutes. You don’t want to over heat this so make sure to go slow and stir.
Once melted, pour the chocolate into your mixer. Add the entire jar of Biscoff Spread Whisk until just combined. Stir in ginger and cinnamon.
Add heavy cream straight from the fridge. It needs to be cold so make sure you don’t leave it out. Whisk slowly until the liquid is combined and then whip just until soft peaks form.
Place the bottom layer on your serving dish or cake plate, add about 1/3 of the ganache and spread from the center to the edge as evenly as possible.
Place the second layer on the cake. Scoop half of the remaining ganache on top. Clean your utensil (knife, spatula or offset spatula) and then use it to evenly spread a thin layer of the ganache from the center towards the edges. You want a majority of the frosting to spill over and frost the edges. Use your utensil to spread around the edge of the cake.
Scoop the remainder of the frosting evenly across the top of the cake.
Decorate with shaved chocolate and refrigerate for at least an hour to allow the ganache to set. Slice and serve.