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.
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.
Ingredients
CAKE
- 1 ½ cup (180g) all purpose flour
- ½ cup (50g) unsweetened dutch process cocoa powder
- ½ cup (100 g) white sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup brewed coffee cooled
- ¼ cup milk
- ⅓ cup (113g) butter melted
- 2 tsp vanilla extract
FROSTING:
- 3 tbsp (40g) teaspoons unsalted butter room temp
- ⅓ cup (35g) powdered sugar
- ½ 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
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Once the cake has cooled completely. Spread the frosting evenly on the cake sheet and cut into 9 pieces and serve!
Biscoff Mocha Cake Bars
Ingredients
Cake
- 1 ½ cup (180g) all purpose flour
- ½ cup (50g) unsweetened dutch process cocoa powder
- ½ cup (100 g) white sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup brewed coffee cooled
- ¼ cup milk
- ⅓ cup (113g) butter melted
- 2 tsp vanilla extract
Frosting:
- 3 tbsp (40g) teaspoons unsalted butter room temp
- ⅓ cup (35g) powdered sugar
- ½ 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.1 ½ cup (180g) all purpose flour, ½ cup (50g) unsweetened dutch process cocoa powder, ½ cup (100 g) white sugar, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt
- In a large bowl, beat the brewed coffee, milk, butter and vanilla extract together until well combined.1 cup brewed coffee, ¼ cup milk, ⅓ cup (113g) butter, 2 tsp vanilla extract
- 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.3 tbsp (40g) teaspoons unsalted butter, ½ cup (125g) Biscoff cookie spread
- Add powdered sugar and whipping cream into the medium bowl and beat until smooth.⅓ cup (35g) powdered sugar, 1 tsp heavy whipping cream
Assembly
- Once the cake has cooled completely. Spread the frosting evenly on the cake sheet and cut into 9 pieces and serve!
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