Description
Delight in our Moist Biscoff Mocha Cake Bars, where the rich taste of coffee meets the unique caramelized flavour of Biscoff. Each bar is a fusion of moist cake, Biscoff spread, and a hint of mocha, topped with a velvety chocolate glaze for a decadent treat
Ingredients
Units
Scale
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 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American