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4.9 from 38 votes

Biscoff Brownie Cake

Tender Biscoff cake, dark chocolate brownie, Biscoff buttercream and chocolate ganache.
Course: Dessert
Cuisine: Cake
Keyword: biscoff, Biscoff Brownie Cake, Biscoff Cake, Brownie
Servings: 1 4-layer 6-inch or 3-layer 8-inch round cake

Ingredients

FOR THE CAKE

  • 18 Biscoff or Speculoos Cookies
  • 2 cups plus 2 tablespoons (255 g) all-purpose flour
  • 1 3/4 teaspoons (7 g) baking powder
  • 3/4 teaspoon (3 g) baking soda
  • 3/4 teaspoon (4.2 g) salt
  • 1 cup (2 sticks) (226 g) unsalted butter, at room temperature
  • 2/3 cup (133 g) granulated sugar
  • 1 cup (220 g) brown sugar, packed
  • 4 large or extra large eggs, at room temperature
  • 2 cups ,(480 g) buttermilk at room temperature 

FOR THE BROWNIE

  • 1 box Ghirardelli dark chocolate brownie mix

FOR THE BUTTERCREAM

  • 1 1/2 cups (339 g) unsalted butter, slightly chilled
  • 1 cup (250 g) Biscoff spread
  • 1 teaspoon (4.2 g) vanilla extract
  • 5 cups (625 g) powdered sugar, sifted
  • 1/4 cup (57.75 g) heavy whipping cream 
  • pinch of salt
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

FOR THE DRIP (ALSO USED IN BETWEEN LAYERS)

  • 1 cup (150 g) dark chocolate chips
  • 1 cup (100 g) heavy whipping cream 

GARNISH

  • 6 Biscoff Cookies
US Customary - Metric

Instructions

FOR THE CAKE

  • Preheat your oven to 325 degrees F. Spray two 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
  • Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
  • In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended.
  • In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  • With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
  • Divide the batter evenly among your pans and bake for about 35 to 40 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely. 

FOR THE BROWNIE

  • Spray one 8-inch cake pan with nonstick spray, line with parchment paper, and spray again.
  • Following mixing instructions on the box. Bake for 40 to 45 minutes.

FOR THE BUTTERCREAM

  • In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread on medium-high speed for about two minutes.
  • With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
  • Add the vanilla, cream ,and salt and increase the speed to medium-high and beat the frosting for 3 to 5 minutes, until light in color and texture. 

FOR THE DRIP

  • Heat the cream in a microwave safe bowl for 60 seconds. Pour the cream over the dark chocolate chips and let sit for five minutes. Stir until smooth. Cool slightly.
  • Best to use the drip on a chilled cake. 

ASSEMBLY

  • Place the first cake layer on a cake board and top with 1 cup buttercream, followed by a generous drizzle of chocolate drip and a handful of Biscoff cookie chunks. Pat into place.
  • Place the brownie layer on top of the filling and repeat the layers of buttercream, ganache, and cookies.
  • Place the second cake layer, top side down, on top of the filling.
  • Apply a thin crumb coat around the cake and chill for 10 minutes in the freezer to set.
  • Finish frosting the cake with the buttercream. Chill for another 10 minutes and apply the drip.