Espresso Biscoff indulgence cake

Name: Katherine Sabbath's espresso Biscoff indulgence cake recipe
Yield: 20
Ingredients: 60.00 ml crisp pearls (chocolate-coated cereal decorations available from cake decorating stores); 3 Biscoff biscuits, crushed; 335g plain flour; 1 tsp bicarbonate of soda; 1/2 tsp sea salt; 60ml water; 40.00 ml instant coffee; 220g caster sugar; 60g brown sugar; 250.00g unsalted butter, at room temperature; 3 large eggs, at room temperature; 1 tsp vanilla extract; 250ml buttermilk; 255g Biscoff spread or other cookie butter spread; 500.00g icing sugar; 60ml cream; 250g unsalted butter, softened to a spreadable consistency; 65g Biscoff spread or other cookie butter spread; 2 tsp instant coffee; 40.00 ml Dutch cocoa powder

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by Katherine Sabbath

Dec 30, 2022

“My German grandmother always had a jar of Biscoff cookies at the ready in her pantry for afternoon tea. Crisp buttery Biscoff cookies dunked in strong coffee is a favourite flavour combination of mine, and it’s the inspiration for this cake.”

3 tbs crisp pearls (chocolate-coated cereal decorations available from cake decorating stores)
3 Biscoff biscuits, crushed

Espresso cake

2 1/4 cups (335g) plain flour
1 tsp bicarbonate of soda
1/2 tsp sea salt
1/4 cup (60ml) hot water
2 tbs instant coffee
1 cup (220g) caster sugar
1/4 cup (60g) firmly packed soft brown sugar
125g unsalted butter, at room temperature
3 large eggs, at room temperature
1 tsp vanilla extract
1 cup (250ml) buttermilk, at room temperature

Biscoff filling

255g Biscoff spread or other cookie butter spread
2 cups (250g) icing sugar
125g unsalted butter, at room temperature
1/4 cup (60ml) double cream

Mocha-Biscoff buttercream

250g unsalted butter, softened to a spreadable consistency
65g Biscoff spread or other cookie butter spread
2 cups (250g) icing sugar
2 tsp instant coffee
2 tbs Dutch cocoa powder

Method

1.

For the espresso cake, preheat the oven to 170°C fan-forced. Grease four 18cm single layer (shallow) cake tins, at least 5cm deep, and line bases with baking paper. Sift the flour, bicarbonate of soda and salt into a large bowl, then set aside.
2.

Combine water and instant coffee in a small bowl or cup, allow to cool slightly. Whisk together the caster sugar and brown sugar in a small bowl. Using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat 1/4 cup of the sugar mixture with the softened butter until well incorporated. Add the rest of the sugar, a 1/4 cup at a time, beating well with each addition.
3.

Add the coffee mixture and blend well. Add the eggs, one at a time, and then the vanilla. Add the flour mixture, alternating with the buttermilk and beginning and ending with the flour. Divide the batter evenly between the tins and bake for 20 minutes, or until a wooden skewer inserted in the centre comes out clean. Remove from the oven and allow to cool for 10 minutes, before turning out onto a baking rack to cool.
4.

For the Biscoff filling, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat all ingredients except the cream until well incorporated. If the mixture is dry, add cream, 1 tbs at a time, until a smooth consistency. The mixture should be thick but spreadable.
5.

For the mocha-Biscoff buttercream, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the softened butter, Biscoff spread and icing sugar until well combined. Add the instant coffee and cocoa powder and beat again until well combined. Scrape down the sides of the bowl and beat on high speed for 2-3 minutes, or until light and fluffy. Set aside until needed.
6.

Secure the bottom layer of cake onto a cake board with a small dollop of mocha- Biscoff buttercream, gently twist in place. Use an offset spatula to spread a 5mm layer of Biscoff filling right to the edge.
7.

Repeat this process until you have used all the cake layers, leaving the final top layer uncovered. Place the mocha-Biscoff buttercream into a piping bag fitted with a tear-shaped (ruffling) nozzle and decorate the top of the cake with buttercream ruffles. Top with crisp pearls and crushed Biscoff biscuits.

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Recipe Notes

You’ll need a large piping bag fitted with a 1cm tear-shaped (ruffling) piping nozzle. This cake is best enjoyed at room temperature, but it will last for up to 4 days when stored refrigerated in an airtight container or enclosed in plastic wrap. The espresso cake can be made 1-2 days in advance and kept in an airtight container until ready to use.