Chocolate Cake with Biscoff Cream Cheese Frosting

Saturday, June 16, 2012

Chocolate Cake with Biscoff Frosting
Chocolate Cake with Biscoff Frosting

Chocolate sheet cake with Biscoff cream cheese frosting.

Dude, is there anything better?

Chocolate Cake with Biscoff Frosting
My friend Agnes gifted me Biscoff spread over a year ago and I have been eating it straight from the jar. Trader Joe's now has a version too. I also picked up these Belgium made chocolate sprinkles at Surfas. They are very thin and way better than regular jimmies. 

Chocolate Cake Biscoff Frosting collage
I made Hershey's Perfect Chocolate cake in a 9 x 13 pan. It's a really easy cake made with, of course, Hershey's cocoa. It is an oil-based cake, with 1 cup of milk. I might try it with soy milk for a non-dairy version one day. The frosting is a mixture of cream cheese, Biscoff, vanilla and powdered sugar. Yummmmmy. 

Chocolate Cake with Biscoff Frosting
I brought these pieces (in all different sizes...I wasn't a very good cutter!) to my current workplace and my former workplace.

Gave my former coworkers some treats and got back this poem! #sweet
Two co-workers were celebrating a birthday. When I picked up my carrying case (love these Snapware cases), they left me this poem written on a plastic plate. Ahhh. So cute!

Chocolate Cake with Biscoff Frosting
You can make these into cupcakes, but you will need to double the frosting if you want to pipe the frosting. The cake is moist, and the frosting is light and tasty.

Chocolate Cake (from Hershey's Perfectly Chocolate Cake)
2 cups sugar (I used 400 g)
1 3/4 cups all-purpose flour (I used 245 g)
3/4 cup Hershey's Cocoa (I used 72 g)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs (room temperature)
1 cup milk (I used low fat milk, room temp)
1/2 cup vegetable oil (I used canola oil)
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350°F. Prepare baking pans (see Hershey's recipe for various sizes such as rounds, cupcakes, bundt, and sheet cake). I used a 9 x 13 pan.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in the bowl of a standing mixer with paddle attachment.
3. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes.
4. On low speed, mix in the boiling water. Batter will thin out.
5. Pour batter into pans and bake.
6. 9 x 13 pan bakes for 35 to 40 minutes, until toothpick comes out clean. Cool for 15 minutes then remove onto wire racks to cool completely before frosting.

Biscoff Cream Cheese Frosting (from Biscoff website)
1/2 cup Biscoff Spread
1 (8 oz.) block cream cheese, softened (Biscoff uses Neufchatel)
1/2 cup powdered sugar, sifted
1/2 teaspoon vanilla extract

With a paddle attachment, mix all ingredients together until smooth.
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Anonymous said... [Reply to comment]

Oh my word. 1) I don't know Biscoff and I'm angry about that--the TJs version is good? 2) I'm making this very soon. Many thanks!

Nikkilooch said... [Reply to comment]

These look AMAZING. Genius.

Anonymous said... [Reply to comment]

What?! Biscoff makes a spread!?? I have the biscuits in my office desk drawer right now. What an easy chocolate cake recipe! I'm going to make it, Mary! -BY (aka travelingbruin)

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