Biscoffee Snack Cake

from ButterYum

serves 9-12

adapted from Lucinda Scala Quinn

Cake:

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

Frosting:

1/2 cup Biscoff Spread

chocolate covered coffee beans for garnish

Preaheat oven to 350F. Prepare an 8x8-inch square cake pan with baking spray. If you want your cake to bake without an ugly hump in the middle, wrap the pan with a moistened insultated baking strips (see photos below).

To make the cake:

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:

Using an offset spatula, spread a thin, even layer on top of the cake. Garnish with chocolate covered coffee beans. Great served at room temperature, but it's also excellent chilled (my preference).