Easy Bake: Chocolate Cake with Coffee & Biscoff Butter Cream
When I posted the pictures of this cake on Instagram.com/wethefewfood my childhood friend commented that it looked better than sex! Well – I cant vouch for that 100% as that is up to your own personal feelings about food vs sex but it is pretty damn delicious.
I am currently in the process of re-igniting my baking relationship – largely because im fed up of shop bought processed desserts – as convenient as they are they are expensive and never as good as something home made. The mini desserts I made don’t cut it for some and I agree it is a little more difficult to make them very tasty without going to great lengths to turn them out ice them and put them back in again.
Traditionally I used to bake to pass the time when I was struggling with my depression – the office I worked in never knew they just enjoyed the cakes and its important for me to remember that this is not the reason why I am restarting. Its because I do genuinely love baking and although my icing skills will take much time and practice its not necessary for everything to be perfect.
My niece and I made a creation designed entirely by her – it looked like something between a cookie and a cake unfortunately although it rose the end results were a black crumpled mess because of the food colouring we had used. It refused to turn out and simply collapsed on top of the cooker. My niece completely undeterred by the experience still ate the bits she could, watching her reminded me that its important to realise what is important in life, a failed cake is not one of them. Watching all the beautifully decorated cakes in the BBC Good Food Facebook group sometimes makes me sad because I know I am nowhere near that skill level but as the people who comment on the failures always say as long as it tastes good that is the main thing.
Well fortunately the cake didnt burn and there was only a tiny bit of sinking which was fine because it made the bottom layer balance on the cake stand.
The process was messy as usual but totally worth it.
Chocolate Cake with Coffee & Biscoff Butter Cream
- 275g Self Raising Flour or 275g of Plain with 4.5 teaspoons of Baking Powder
- 225g Butter (softened) or 220g Neutral Oil or 50/50 (I havent tested the 50/50 Mix just yet)
- 4 Eggs or Equivalent Egg Replacer ( probably not suitable for flax seeds but the plant based egg replacer should work well)
- 225g of Sugar – preferably unbleached
- 4 tbsp of Cocoa & 2 tbsp Boiling and 2 tbsp cold water for mixing
- 2 tbsp Milk
- For the Butter Cream
- 130g of Butter – softened
- 400g of Icing Sugar
- 2 tbsp of instant coffee with 2 tbsp of cold water
- 1 tsp of Biscoff spread
- Cocoa for Dusting
- Pre-heat oven to 170c/338f
- Grease and flour or line two 9 inch cake tins with baking parchment.
- All all of your cake ingredients to a mixer or into a bowl and beat until smooth – if you have room temperature butter this might require a bit of effort to get rid of most of the lumps – if you are using oil this will take no time at all and be guaranteed lump free.
- Divide between the two tins.
- Place in oven and bake for 30 minutes do not open the door in the first 20 minutes – they will sink guaranteed.
- Remove from oven when firm yet springy to the touch.
- Place on a rack to cool and turn out when just warm.
- Whilst allowing the cakes to cool completely make the butter cream.
- I cannot stress this enough the butter must be softened otherwise lumpy butter cream will be the result.
- Add all the ingredients to a bowl or stand mixer and beat until smooth.
- This recipe has enough icing for the whole cake not just top and middle so put about 1/4 to 1/3 onto the base layer smooth to the edges and add the second sponge on top.
- Place the rest of the icing on the top and smooth all over in sections with a palate knife. You could make all kinds of shapes and designs but as you can see I just top mine with cocoa and leave as is.
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