Speculoos cake with dark chocolate ganache
A rich glaze takes this spiced Belgian-style cookie cake over the top.
There’s something about the holiday flavors in these wildly popular spice cookies (most common brand is Lotus Biscoff biscuits made in Belgium) that keeps people coming back for more, and keeps us bakers looking for more creative ways to work it into our desserts. Authentic speculoos biscuits or spread will include cinnamon, cloves, ginger, cardamom and nutmeg.
We’ve included crushed cookies in the cake batter, and plenty of the Biscoff spread in the filling – so you’ll definitely taste those wonderful aromatic flavors.
And yes, this recipe has three parts (gasp), but each one takes just minutes to put together so don’t be scared off. Trust me – it’s worth the time! This is the kind of dessert that will woo your friends and family with both its stunning looks and decadent taste.
Note: This recipe uses DAGOBA Chocolate. We encourage you to check out DAGOBA's website for more ingredients and recipe ideas.
- 1 cup unsalted butter
- 1 1/2 cup light brown sugar
- 3 cups flour
- 1 cup ground speculoos cookies
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup coconut milk
- 6 eggs
- 1 teaspoon vanilla
- 3/4 cup unsalted butter
- 1 cup Biscoff cookie spread
- 3 cups powdered sugar
- 1/2 teaspoon salt
- 3-4 tablespoon coconut milk
- 1 tablespoon vanilla extract
- 6 ounces DAGOBA premium dark chocolate drops
- 3/4 cup heavy cream (I used coconut creamer)
Preheat oven to 350°. Line 2 8-inch round pans with parchment paper and set aside.
Beat butter and sugar until smooth, scraping down sides as needed.
Mix the dry ingredients in a separate small bowl. Mix milk, eggs and vanilla in a third bowl.
Turn mixer to low and add half of the dry ingredients, then half the liquid. When incorporated, add remaining ingredients and mix, scraping down sides again as needed.
Divide into two pans, and bake for 35 minutes or until centers are set. (Check early as you do not want these cakes overbaked!)
Allow cakes to cool completely on a wire rack. Slice off rounded tops to create flat surfaces.
Beat butter and cookie spread until smooth. Add powdered sugar and mix. Add vanilla, salt and milk and beat until fluffy. Spread generously on one of the cake tops, and then place the second cake on top of it. Frost the top and sides of the cake.
Heat the heavy cream over medium flame until steam starts to rise. Remove from flame, and quickly stir in chocolate. Mix until smooth. Pour over the center of the cake, allowing it to drip down the sides.
Chill in fridge until hardened. Serve at room temperature. Garnish with extra cookie crumbs, if desired.