Have you had the pleasure of tasting Biscoff Spread yet? I've been hoping our local grocery stores would start carrying it for more than 2 years now and I finally stumbled upon it a few weeks ago. I quickly grabbed some and headed home to see if all the fuss I'd read about was true. I'm happy to report, IT WAS!!! If you're familiar with Biscoff Cookies, you already know that amazing butter-cinnamon-caramel flavor. Now imagine it as a soft, creamy spread. Insanely good, I tell you. Insane! I made the mistake of letting one of the teens taste my glorious find, but then I noticed the contents of the jar disappearing at an alarming rate so I had to move it into protective custody.
Anyway, Biscoff Spread is soft, sweet, and spreadable, making it a perfect no-fuss substitute for frosting on my mocha version of this super simple chocolate mocha snack cake - a one-bowl recipe that bakes in about 35 minutes.
There’s a reason why this cake is a family favorite! Don’t forget to check out the bottom of this post to see how I bake my cakes without a big hump in the middle.
Items used to make this recipe:
Biscoff spread https://amzn.to/2HXHkzg
8x8 cake pan w/lid https://amzn.to/2HXJrDp
pure vanilla extract https://amzn.to/2K2Ao5P
dutch-processed cocoa powder https://amzn.to/2IaRMCS
chocolate covered espresso beans https://amzn.to/2HTUfCB
insulated cake strips https://amzn.to/2KdTENI
baker’s joy baking spray https://amzn.to/2uLY1p0
mad hungry cookbook https://amzn.to/2YL8xKG
Chocolate Mocha Snack Cake w/Biscoff Frosting
serves 9-12, adapted from Lucinda Scala Quinn
1 1/2 cups all-purpose flour
1 cup granulated sugar
3 tablespoons Dutch-processed cocoa powder
1 teaspoon baking soda
1 teaspoon table salt
6 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 tablespoon white vinegar
1 cup freshly brewed coffee (or hot water)
Preheat oven to 350F.
If you want your cake to bake without an ugly hump in the middle, wrap the pan with a moistened insulated baking strips (see photos below).
In a medium bowl, combine all the cake ingredients and mix just until incorporated.
Pour the batter into a prepared pan and bake in preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove cake from oven and place on a rack to cool completely; about 2 hours.
To decorate the cake, use an offset spatula to spread a thin , even layer on top of the cake.
Garnish with chocolate covered coffee beans.
This cake is great served at room temperature, but it's also excellent chilled (that's the way I like to enjoy it).
adapted from Lucinda Scala Quinn
Now for my tip:
See this cake? It was baked in a naked cake pan. Kind of sad looking, don't you think? The edges of the cake are over baked and dry, and the center of the cake puffed into a huge hump.
Why does this happen? Because a naked cake pans heat very quickly in the oven, causing the batter along the edges to bake and set long before the batter in the center of the pan.
To avoid the hump issue, simply wrap the pan with a moistened insulated baking strip before popping it in the oven.
So why do the insulted baking strips make such a difference? They keep the cake pan temperature in check which allows all of the batter to bake at the same rate, resulting in a even layer.
See? This is exactly the same cake recipe, but look how nice and even it baked. The sides are as high as the middle. No Hump!
And here's what that beautifully even cake looks like when plated. Professional, no? Needless to say, I highly recommend using insulated baking strips. Happy Baking!