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).
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