"The finished Biscoff inspired cake!
Four layers of rich dark chocolate cake, filled and frosted with cookie butter swiss meringue buttercream, sprinkled with Heath toffee bits, and dripping with dark chocolate ganache. "
Biscoff Toffee Cake
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RECIPE:
> CHOCOLATE CAKE:
1. Preheat the oven to 350° F. Boil 2 cups of water and whisk in 1 cup of dark cocoa powder, set aside.
2. Mix together 2 3/4 cups of all purpose flour, 2 teaspoons of baking soda, and 1/2 teaspoon of baking powder, set aside.
3. Cream together 1 cup of salted butter with 2 1/2 cups of white sugar and a teaspoon of vanilla until light and fluffy (about 5 minutes).
4. Add in 4 eggs, 1 at a time, scraping the bowl after each egg.
5. With the mixer on low or stir speed, add in the dry ingredients alternating with the cocoa mixture in 4 parts (starting and ending with dry). The cocoa mixture should still be warm.
6. Grease and line two 6 inch round pans that are 3 inches high. Divide the batter between the two pans, then lick the bowl clean.
7. Bake for 40-50 minutes or until a toothpick comes out clean.
8. Allow the cakes to cool in their pans at room temperature for 30 minutes, then transfer to the fridge until they're completely chilled.
BISCOFF BUTTERCREAM:
1. In the bowl of a stand mixer, separate 8 egg whites, and stir in 2 1/2 cups of white sugar.
2. Whisk gently over a double boiler until the sugar is completely dissolved, being sure that the water in the pot doesn't touch the bottom of the bowl.
3. Place the bowl on the mixer with a balloon whisk attachment, and whip the meringue on high speed until the sides of the bowl are cooled down and the mixture is no longer warm.
4. With the mixer still on high, whip in a pound of salted butter, 4 tablespoons at a time.
5. If the buttercream is still soupy at this stage, fear not. Just pop the bowl in the fridge for about 30 minutes and rewhip until it becomes fluffy and thick.
6. Whip in a 3/4 cup of Biscoff Cookie Butter into the buttercream.
7. Taste for quality control purposes.
DARK CHOCOLATE GANACHE:
1. Place 8 oz. of dark chocolate and 1/4 cup of cream into a bowl.
2. Microwave in 30 second bursts, stirring in between, until it's allllll smooth.
3. Lick the spoon.
ASSEMBLY:
1. Remove chilled cakes from their pans, slice off the crowns, and cut each in half horizontally to get 4 even layers.
2. Fill each layer with the cookie butter buttercream and a sprinkling of toffee bits for crunch.
3. Add a thin crumb coat with the buttercream, and stick the cake in the freezer for 10 minutes to set the crumb coat.
4. Snack on the cake scraps while you wait.
5. Take the cake out of the fridge, and use almost all the rest of the buttercream to create a nice smooth coating. Use an offset spatula and a bench scraper to smooth it all out.
6. With the ganache cooled slightly but still fluid, pour it over the top of the cake, letting it drip on its own.
7. With the very last of the buttercream, use an open star piping tip to create buttercream barnacles wherever you see fit.
8. Finish it off by pressing even more toffee bits around the bottom.
> CHOCOLATE CAKE:
1. Preheat the oven to 350° F. Boil 2 cups of water and whisk in 1 cup of dark cocoa powder, set aside.
2. Mix together 2 3/4 cups of all purpose flour, 2 teaspoons of baking soda, and 1/2 teaspoon of baking powder, set aside.
3. Cream together 1 cup of salted butter with 2 1/2 cups of white sugar and a teaspoon of vanilla until light and fluffy (about 5 minutes).
4. Add in 4 eggs, 1 at a time, scraping the bowl after each egg.
5. With the mixer on low or stir speed, add in the dry ingredients alternating with the cocoa mixture in 4 parts (starting and ending with dry). The cocoa mixture should still be warm.
6. Grease and line two 6 inch round pans that are 3 inches high. Divide the batter between the two pans, then lick the bowl clean.
7. Bake for 40-50 minutes or until a toothpick comes out clean.
8. Allow the cakes to cool in their pans at room temperature for 30 minutes, then transfer to the fridge until they're completely chilled.
BISCOFF BUTTERCREAM:
1. In the bowl of a stand mixer, separate 8 egg whites, and stir in 2 1/2 cups of white sugar.
2. Whisk gently over a double boiler until the sugar is completely dissolved, being sure that the water in the pot doesn't touch the bottom of the bowl.
3. Place the bowl on the mixer with a balloon whisk attachment, and whip the meringue on high speed until the sides of the bowl are cooled down and the mixture is no longer warm.
4. With the mixer still on high, whip in a pound of salted butter, 4 tablespoons at a time.
5. If the buttercream is still soupy at this stage, fear not. Just pop the bowl in the fridge for about 30 minutes and rewhip until it becomes fluffy and thick.
6. Whip in a 3/4 cup of Biscoff Cookie Butter into the buttercream.
7. Taste for quality control purposes.
DARK CHOCOLATE GANACHE:
1. Place 8 oz. of dark chocolate and 1/4 cup of cream into a bowl.
2. Microwave in 30 second bursts, stirring in between, until it's allllll smooth.
3. Lick the spoon.
ASSEMBLY:
1. Remove chilled cakes from their pans, slice off the crowns, and cut each in half horizontally to get 4 even layers.
2. Fill each layer with the cookie butter buttercream and a sprinkling of toffee bits for crunch.
3. Add a thin crumb coat with the buttercream, and stick the cake in the freezer for 10 minutes to set the crumb coat.
4. Snack on the cake scraps while you wait.
5. Take the cake out of the fridge, and use almost all the rest of the buttercream to create a nice smooth coating. Use an offset spatula and a bench scraper to smooth it all out.
6. With the ganache cooled slightly but still fluid, pour it over the top of the cake, letting it drip on its own.
7. With the very last of the buttercream, use an open star piping tip to create buttercream barnacles wherever you see fit.
8. Finish it off by pressing even more toffee bits around the bottom.