Biscoff Cookie Butter Chocolate Drip Cake is filled with the awesomeness that is cookie butter cake, swiss meringue buttercream and silky dark chocolate ganache!
It seems like forever and a day since I made, or shared a cake here on the blog. So today I bring you Biscoff Cookie Butter Chocolate Drip Cake - three delicious layers of Biscoff-laden cake, filled and frosted with a silky smooth vanilla bean swiss meringue buttercream, topped with decadent, dark chocolate ganache!
OK, so this may look familiar to those of you who follow me on Instagram and have committed to memory, everything I have shared to date. Like forty-five weeks ago when I posted this very cake with the hashtag #comingtotheblogsoon! Remember? No?? You are not alone and I clearly have a very distorted concept of time.
I am what they call an impatient procrastinator (who 'they' are is still unclear). I love my instant gratification in unhealthy doses and I want those doses yesterday, but I'll put it off for weeks at a time if the cost outweighs the benefit.
It's not that I don't want to do the thing - far from it. I just don't want to do it if it takes me away from the other more interesting, fun things. I love learning new things and I'm told a great deal of things come naturally to me, but if I no longer feel challenged or excited by that thing, I will generally move on.
How the Dude has managed to keep my interest for as long as he has, is beyond us both. 🙂
There is such a thing as structured procrastination, which seems to allow me to loop back around to the things I've abandoned/paused that I deem worthy of a revisit. This Biscoff Chocolate Drip Cake is one such thing.
Have you ever had cookie butter? I am fully addicted - see here, here, here and here. You need to go grab yourself a jar or ten and be sure to bake up this cake!
Here is a video of the making of said cake. Enjoy!
Ingredients
Cake
- 280 g unbleached all-purpose flour 2 ¼ cup
- 7 g baking powder 2 tsp
- 4 g baking soda 1 tsp
- 2.5 g salt ½ tsp
- 110 g coconut oil ½ cup
- 135 g Biscoff spread ¾ cup
- 95 g granulated sugar ½ cup
- 100 g brown sugar ½ cup
- 3 eggs
- 8 g vanilla bean paste ½ tbsp, or vanilla extract
- 240 g coconut milk 1 cup, full fat
Buttercream
- 147 g liquid egg whites ⅔ cup
- 192 g granulated sugar 1 cup
- pinch of salt
- 230 g unsalted butter 1 cup, at room temperature
- 26 g vanilla bean paste 2 tbsp
Ganache
- 90 g dark chocolate disks or chips ½ cup
- 116 g coconut milk ½ cup
- 14 g glucose 2 tsp
Instructions
- Preheat oven to 350ºF. Prepare three 6-inch pans and place on a cookie sheet.
- Sift the flour, baking powder, baking soda and salt into a small bowl, or onto a sheet of parchment. Set aside.
- Add the oil, Biscoff spread, granulated and brown sugar and vanilla extract to the bowl of a stand mixer. Using the paddle attachment, beat until combined. Scape sides, if needed.
- Add the flour mixture and continue to beat. Scrape down sides.
- Gradually add the milk and beat until batter is smooth.
- Divide the batter evenly among the three pans for uniformed cake layers.
- Place the baking tray with the pans on the middle rack of a pre-heated oven and bake for 30 minutes. Check for doneness before removing.
- Remove from oven and place the three pans on a cooling rack and allow to cool for 10-15 minutes before removing from pan.
- Allow to cool completely on a wire cooling rack.
To make the buttercream:
- Using a clean towel and some lemon juice or vinegar, clean your mixing bowl, whisk attachment and any utensils to remove any traces of grease. Rinse and dry thoroughly.
- Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
- Add egg whites, sugar and salt to the mixing bowl and place over the pot, ensuring the bottom of the bowl is not in contact with the water in the pot. Insert a thermometer into the egg white mixture and whisk continuously and gently, until temperature reaches 160°F.
- Once at the correct temperature, remove from heat and transfer mixing bowl to the stand mixer. With the whisk attachment, begin to whip the egg mixture until it becomes a thick, glossy, meringue and the bottom of the bowl is no longer warm to the touch. Do not begin adding butter while the bowl is still warm.
- Switch from your whisk to paddle attachment and with mixer on low speed, add butter cubes, one at a time, until incorporated. Continue to mix until it has reached a silky smooth texture.
- Add vanilla bean paste, continuing to beat on low speed until well combined.
Ganache
- Place chocolate in a bowl and set aside.
- Add the glucose and cream to a small saucepan and bring to a light boil.
- Pour the hot cream mixture over the chocolate and allow to sit for about 2-3 minutes.
- use a hand whisk to gently stir the mixture until fully combined.
- Allow to cool to room temperature then pour over cake, using an offset spatula to move the ganache to the edges and level the surface, as needed.
- Soften about a tablespoon of Biscoff and drizzle over the ganache.
Assembly
- See video above
Goreti says
You had me at Biscoff. Always have a jar at home. yummmm
I Sugar Coat It! says
Addictive stuff! 🙂
Deb|EastofEdenCooking says
I adore the Biscoff and it's classic fall flavors! A wonderful cake Jacquee!
I Sugar Coat It! says
Just replenished my jars for like the 100th time. 😉
Paula says
Still haven't tried any Biscoff! Your cake looks lovely and I really enjoyed your video 🙂
I Sugar Coat It! says
We'll have to do something about that...
Anna says
Hello can i use whole milk to substitute the coconut milk? And also the coconut oil with cooking oil?