I’ve always been a fan of combining flavours, and the Biscoff Mocha Bars is a testament to that. This dessert is not just a treat for your taste buds but also a feast for the eyes. The combination of rich coffee, deep cocoa, and the unique caramelized flavor of Biscoff creates a harmony that’s hard to resist.
We start with a moist base, incorporating unsweetened Dutch-process cocoa powder for a deep, intense chocolate flavour.
The addition of brewed coffee enhances the chocolate notes and gives the cake its ‘mocha’ identity.
Blending the biscoff cookie spread with butter and powdered sugar creates a light, fluffy, and utterly irresistible frosting.
It’s the crown of the cake, offering a sweet, spiced contrast to the rich mocha base. I used the crunch version of the biscoff spread, but you can use smooth as well!
Key ingredients & techniques
Dutch-process cocoa: Unlike natural cocoa powder, the Dutch-process is treated with an alkaline solution, making it less acidic and richer in flavour. It’s perfect for creating a deep, luxurious chocolate taste.
Brewed coffee: Coffee is a well-known enhancer for chocolate, deepening its flavour profile. It’s the secret ingredient that turns a good chocolate cake into an exceptional mocha cake.
Biscoff spread: Originating from the Belgian Lotus Biscoff cookies, this spread has a unique caramelized, spicy flavour profile that pairs beautifully with the mocha base of the cake.
Common questions
Can I use instant coffee instead of brewed? Absolutely. Dissolve the same amount of instant coffee in hot water as you would use brewed.
What if I don’t have Dutch-process cocoa? You can use regular unsweetened cocoa powder; the flavour will be slightly different but still delicious.
Can I make this cake dairy-free? Yes! Substitute the milk with your favourite plant-based milk and use a dairy-free butter alternative.
This biscoff mocha bars is best stored in an airtight container at room temperature for up to 3 days, or refrigerated if you prefer a firmer frosting.
Fun Fact: Biscoff cookies, also known as Speculoos, have a rich history dating back to the 17th century in Europe. Their unique taste comes from the caramelization of sugars during baking.
Can I use instant coffee instead of brewed? Absolutely. Dissolve the same amount of instant coffee in hot water as you would use brewed.
What if I don’t have Dutch-process cocoa? You can use regular unsweetened cocoa powder; the flavour will be slightly different but still delicious.
Can I make this cake dairy-free? Yes! Substitute the milk with your favourite plant-based milk and use a dairy-free butter alternative.
This biscoff mocha bars is best stored in an airtight container at room temperature for up to 3 days, or refrigerated if you prefer a firmer frosting.
Fun Fact: Biscoff cookies, also known as Speculoos, have a rich history dating back to the 17th century in Europe. Their unique taste comes from the caramelization of sugars during baking.
This Biscoff Mocha Cake sooo moist, you probably won’t be able to stop at your first slice and I don’t blame you. It’s the perfect twist on a classic chocolate sheet cake you’ll want to make over and over.
I can’t wait for you to try them! Happy baking!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Biscoff Mocha Cake
- Total Time: 50 minutes
- Yield: 9 1x
Description
Enjoy in this moist Biscoff Mocha Cake where the rich taste of coffee meets the delicious caramelized flavour of Biscoff. In each slice you get a moist cake, Biscoff spread, and a hint of mocha, topped with a velvety chocolate glaze for a decadent treat.
Ingredients
Cake
- 1 1/2 cup (180g) all purpose flour
- 1/2 cup (50g) unsweetened dutch process cocoa powder
- 1/2 cup (100 g) white sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup brewed coffee cooled
- 1/4 cup milk
- 1/3 cup (113g) butter melted
- 2 tsp vanilla extract
Frosting:
- 3 tbsp (40g) teaspoons unsalted butter room temp
- 1/3 cup (35g) powdered sugar
- 1/2 cup (125g) Biscoff cookie spread crunchy for texture but smooth works too!
- 1 tsp heavy whipping cream
Instructions
Cake
- Preheat oven to 350°F (175°C). Prepare a 8 x 8 inch pan with parchment paper or butter.
- In a medium bowl, mix together the flour, cocoa powder, sugar, baking soda, baking powder and salt.
- In a large bowl, beat the brewed coffee, milk, butter and vanilla extract together until well combined.
- Add the dry ingredients into the large bowl of batter and mix until well combined.
- Pour batter into the pan and bake for 25-30 minutes or until toothpick comes out clean.
- Remove the cake from the pan and cool completely on a cooling rack
Frosting
- In a medium bowl, beat butter and Biscoff spread together until light and fluffy, about 1 minute.
- Add powdered sugar and whipping cream into the medium bowl and beat until smooth.
Assembly
- Once the cake has cooled completely. Spread the frosting evenly on the cake sheet and cut into 9 pieces and serve!
- Prep Time: 20 min
- Cook Time: 30 mins
- Category: Cake, Biscoff, Chocolate, Mocha
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