This luscious chocolate Biscoff cake marries the richness of chocolate with the heavenly flavours of Biscoff.
A showstopping, three-layered delight it's sure to be the highlight of any celebration, with Biscoff buttercream piped temptingly between each layer, plus a tantalising drizzle of Biscoff spread and a crumble of Biscoff cookies adorning the top.
At the core of this divine cake is a heavenly Biscoff flavoured chocolate sponge. Imagine the velvety, moist goodness of a classic chocolate cake, perfectly infused with the enchanting essence of Biscoff.
Why This Chocolate Biscoff Cake Recipe is the Best!
The delightful blend of rich cocoa, tangy buttermilk and warm Biscoff creates a symphony of flavours that are sure to leave you wanting more.
To elevate this chocolate Biscoff cake to near-impossible heights, I've eschewed the obvious chocolate buttercream and instead lavishly layered it with an irresistibly smooth Biscoff buttercream.
It's creamy, rich, and generously laced with Biscoff spread before being generously piped between every layer of the cake.
Is Biscoff Chocolate Cake Easy to Make?
You needn't be intimidated by the three-layered beauty of this cake; it's easier to make than it appears!
The chocolate Biscoff cake recipe is designed to be accessible to both seasoned bakers and novices, with clear step-by-step instructions that ensure a stress-free baking experience.
How to Make the Cake
To make it, you'll melt dark and milk chocolate together with Biscoff spread, then stir the mixture into eggs, buttermilk, vanilla, butter and sugar.
Next, you'll fold in plain (all purpose) flour and bicarbonate of soda. The baking soda will start to react with the acidity of the buttermilk, and that's what gives the beautiful rise to the sponge.
You'll pour the batter three prepared tins and bake - it will smell amazing!
To make the buttercream, you'll simply whisk butter, icing sugar, salt, Biscoff spread and milk together until creamy and aerated. It's a single step process!
I had a lot of fun piping rosettes in between each of my cake layers, but if you're prefer to simply spread the frosting with a palette knife, it will still look and taste stunning!
Decorating is as easy as lightly warming some Biscoff spread and drizzling it over the top of the cake before crumbling on some Biscoff cookies - so easy!
This indulgent creation is an absolute must-try for anyone who adores the magical combination of Biscoff and chocolate. Whether it's a birthday celebration, an anniversary, or any special occasion, it's a dessert that promises to steal the show and leave a lasting impression on your guests.
So, don your apron, gather your ingredients, and immerse yourself in a world of decadence as you embark on the delightful journey of baking this chocolate Biscoff cake.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
For the Biscoff sponge
- 100 g (3.5 oz) milk chocolate chopped or broken into pieces
- 100 g (3.5 oz) dark chocolate 70% (bittersweet) chopped or broken into pieces
- 100 g (⅓ cup) Lotus biscoff spread smooth
- 3 medium free range eggs
- 300 ml (1¼ cup) buttermilk
- 1 tsp vanilla extract
- 125 g (9 tbsp) unsalted butter softened
- 275 g (1½ cups) white caster sugar (superfine sugar)
- 250 g (1¾ cups) plain white flour (all purpose flour)
- 2 tsp bicarbonate of soda (baking soda)
For the Biscoff frosting
- 340 g (3 sticks) unsalted butter
- 450 g (3⅓ cups) icing sugar (powdered sugar)
- ¼ tsp salt
- 225 g (¾ cup) Lotus biscoff spread smooth
- 2 tbsp milk to loosen
To decorate
- 1 tbsp Lotus biscoff spread smooth
- 4-5 Lotus biscoff caramelised biscuits
Equipment
- 3 Round 20cm (8") nonstick cake tin
- Piping bag or palette knife
- Star piping nozzle
Instructions
Make the Biscoff sponge
Put the milk chocolate and dark chocolate in a heatproof bowl.
Melt in the microwave in 30 second bursts, stirring between each blast and taking care not to overheat the chocolate. When there are only a few solid pieces left, you can stop heating as they will melt from the residual heat.
Add the Biscoff spread.
Stir in and set aside to cool.
Put the eggs, buttermilk, vanilla, butter and sugar in a large bowl.
Whisk until everything is combined.
Add the melted chocolate and Biscoff mixture.
Whisk again.
Sift in the flour and bicarbonate of soda.
Fold together,
Immediately divide the mixture between the three prepared tins and level off.
Put the tins in the oven - you may need to use two shelves. Bake for 25-30 minutes until risen and firm to the touch.
Allow the cakes to cool in their tins for minutes before removing from the tins and transferring to a wire rack to cool completely.
If any of the cakes have domed on top, you can trim them flat with a sharp, serrated knife.
Make the biscoff frosting
Put the butter, icing sugar, salt, Biscoff spread and milk in a large bowl.
Whisk until pale and creamy.
Decorate your Chocolate Biscoff cake
Place the first sponge on a board.
Transfer your buttercream to a piping bag fitted with an open star tip and pipe rosettes all over the surface, using about one third of the buttercream, or simply spread with a palette knife.
Put the next cake on top.
Top with another third of the buttercream in the same way.
Position the final cake on top.
Top with the final third of the buttercream.
Lightly warm the Biscoff smooth spread for about 5-10 seconds in the microwave, just enough to make it runny, then drizzle over the top of the cake.
Crumble Biscoff biscuits and scatter over the top.
Allow to set somewhere cool for 15 minutes before cutting into generous slices to serve.
And once you've given the recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Chocolate Biscoff Cake Recipe
Chocolate Biscoff Cake
Ingredients
For the Biscoff sponge
- 100 g (3.5 oz) milk chocolate chopped or broken into pieces
- 100 g (3.5 oz) dark chocolate 70% (bittersweet) chopped or broken into pieces
- 100 g (⅓ cup) Lotus biscoff spread smooth
- 3 medium free range eggs
- 300 ml (1¼ cup) buttermilk
- 1 tsp vanilla extract
- 125 g (9 tbsp) unsalted butter softened
- 275 g (1½ cups) white caster sugar (superfine sugar)
- 250 g (1¾ cups) plain white flour (all purpose flour)
- 2 tsp bicarbonate of soda (baking soda)
For the Biscoff frosting
- 340 g (3 sticks) unsalted butter
- 450 g (3⅓ cups) icing sugar (powdered sugar)
- ¼ tsp salt
- 225 g (¾ cup) Lotus biscoff spread smooth
- 2 tbsp milk to loosen
To decorate
- 1 tbsp Lotus biscoff spread smooth
- 4-5 Lotus biscoff caramelised biscuits
Equipment
- 3 Round 20cm (8") nonstick cake tin
- Piping bag or palette knife
- Star piping nozzle
Instructions
Make the Biscoff sponge
- Put the milk chocolate and dark chocolate in a heatproof bowl.
- Melt in the microwave in 30 second bursts, stirring between each blast and taking care not to overheat the chocolate. When there are only a few solid pieces left, you can stop heating as they will melt from the residual heat.
- Stir in the Biscoff spread and set aside to cool.
- Put the eggs, buttermilk, vanilla, butter and sugar in a large bowl. Whisk until everything is combined.
- Add the melted chocolate and Biscoff mixture and whisk again.
- Sift in the flour and bicarbonate of soda. Fold together,
- Immediately divide the mixture between the three prepared tins and level off.
- Put the tins in the oven - you may need to use two shelves. Bake for 25-30 minutes until risen and firm to the touch.
- Allow the cakes to cool in their tins for minutes before removing from the tins and transferring to a wire rack to cool completely.
- If any of the cakes have domed on top, you can trim them flat with a sharp, serrated knife.
Make the biscoff frosting
- Put the butter, icing sugar, salt, Biscoff spread and milk in a large bowl and whisk until pale and creamy.
Decorate your Chocolate Biscoff cake
- Place the first sponge on a board.
- Transfer your buttercream to a piping bag fitted with an open star tip and pipe rosettes all over the surface, using about one third of the buttercream, or simply spread with a palette knife.
- Put the next cake on top and top with another third of the buttercream in the same way.
- Position the final cake on top, then top with the final third of the buttercream.
- Lightly warm the Biscoff smooth spread for about 5-10 seconds in the microwave, just enough to make it runny, then drizzle over the top of the cake.
- Crumble Biscoff biscuits and scatter over the top.
- Allow to set somewhere cool for 15 minutes before cutting into generous slices to serve.
Nutrition
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