Indulgence at its best with this delectable creation. Imagine sinking your teeth into layers of moist, rich dark chocolate cake infused with biscoff milk soak, the biscoff buttercream spread in the center with the goodness of the amazing biscoff biscuits which are crushed and added to the cake. To make things even better the biscoff spread is melted and drizzled in the cake. But here’s the kicker – this cake is entirely eggless, ensuring that everyone, regardless of dietary preferences, can revel in its divine taste.
With each bite that you take, you get the deep, intense notes of dark chocolate harmonizing perfectly with the caramelized warmth of Biscoff. It’s a match made in dessert heaven.
Crafted with care and attention to detail, this cake is a celebration of both taste and inclusivity. Whether you’re whipping it up for a special occasion or simply craving a slice of pure bliss, the Eggless Dark Chocolate Biscoff Cake promises to leave you longing for just one more bite.
What is Biscoff Spread?
Biscoff spread, also known as Speculoos spread, is a delectable spread made from Biscoff cookies, also called Speculoos cookies. These cookies are a Belgian specialty, known for their distinctive flavor profile characterized by caramelized sweetness and warming spices like cinnamon, nutmeg, and cloves.
To create a Biscoff spread, the cookies are finely ground into a smooth paste, resulting in a creamy and indulgent spread with a unique taste that’s reminiscent of the cookies themselves. It has a rich, caramel-like flavor with hints of spice, making it a delightful treat on its own or as a versatile ingredient in various recipes.
Biscoff spread can be used as a spread on toast, crackers, or fruit, or as a delicious addition to desserts such as cakes, cookies, brownies, and ice cream.
What is Biscoff Cake?
An eggless dark chocolate Biscoff cake is a delicious dessert made without eggs, featuring rich dark chocolate flavor and the distinctive taste of Biscoff cookies or spread. Biscoff, also known as Speculoos, is a type of spiced shortcrust biscuit made popular by the Belgian brand Lotus Bakeries. It has a unique caramelized flavor with hints of cinnamon and other spices.
To make an eggless dark chocolate Biscoff cake, I have used a combination of flour, cocoa powder, sugar, baking powder, baking soda, salt, vegetable oil,milk, or a milk substitute, and also o Biscoff spread, crushed Biscoff cookies for flavor. Since the cake is eggless yogurt has been used to provide moisture and structure.
Elements of the eggless dark chocolate biscoff cake.
The Eggless Dark Chocolate Biscoff Cake typically includes the following elements:
- Dark Chocolate Cake Layers: Rich, moist cake layers made with dark chocolate, flour, sugar, cocoa powder, baking powder, baking soda, salt, and other flavorings.
- Biscoff Flavoring: the Dark Chocolate Cake layer is soaked in a biscoff milk soak which is just biscoff spread and warm milk. This soak is drizzled on the cake to make it moist and then the biscoff buttercream is spread on the cake, the crushed biscoff cookies are spread in the center and drizzled with melted biscoff spread.
- Replacer: Since it’s eggless, the cake uses a substitute for eggs that is yogurt, to provide moisture and structure.
- Frosting or Ganache: A decadent biscoff buttercream is used along with dark chocolate ganache which is spread on the cake from the outside.
- Garnishes: Crushed Biscoff cookies, chocolate shavings, or other decorations may be used to garnish the cake, adding texture and visual appeal.
These elements come together to create a sumptuous dessert that combines the intense flavor of dark chocolate with the unique taste of Biscoff, resulting in a treat that’s sure to satisfy any sweet tooth.
Eggless dark chocolate biscoff cake: Yogurt and Baking soda how does it work as a substitute for eggs?
Yogurt and baking soda can work together as an effective egg substitute in baking due to their combined properties:
- Moisture: Yogurt adds moisture to the batter, which is crucial for maintaining the desired texture in baked goods. The presence of moisture helps prevent the cake from becoming dry or crumbly.
- Acidic Component: Yogurt is slightly acidic, and when combined with baking soda, which is alkaline, it creates a chemical reaction that produces carbon dioxide gas. This gas helps the cake rise and become light and fluffy, mimicking the leavening action of eggs.
- Binding Agent: The proteins in yogurt also act as a binding agent, helping to hold the other ingredients together and providing structure to the cake.
When yogurt and baking soda are used together as an egg substitute, they can help create a cake with a tender crumb and good rise, similar to what eggs would achieve in traditional recipes. Additionally, yogurt adds a subtle tanginess to the flavor profile, which can complement the sweetness of the cake and enhance its overall taste.
Ingredients
Biscoff Milk Soak
Filling
Dark Chocolate Ganache
Instructions For the eggless dark chocolate biscoff Cake
- Take the hot water and add the cocoa powder, coffee powder, and mix and keep it aside.
- Take a largeish bowl and pour the yogurt in it and add the baking soda. keep it aside for it to become bubbly.
- Melt the dark chocolate in the microwave in bursts of 30 seconds till it has melted. keep aside.
- Beat the butter and sugar well till it is light and fluffy, add the salt and vanilla essence, Add the yogurt mixture give it a good mix, Add the melted chocolate mix well.
- Add the flour alternatively with the hot water cocoa mixture. when all is mixed well pour it in cake tins and bake for 30 mins at preheated oven at 180 degrees C.
Biscoff Buttercream
Beat the butter and Biscoff spread together for 1 minute. Add the icing sugar a few tablespoons at a time till you get a wet sand-like texture. Add the milk a little at a time till you reach the right consistency and you have a smooth buttercream.
Biscoff milk soak
Add the Biscoff spread in the warm milk. Your soak is ready.
Dark Chocolate Ganache
Chop the chocolate into very small pieces and add it to warm cream. The cream shouldn’t be hot just warm. Let the chocolate sit for a while in the cream say for about 10 minutes and mix gently till your chocolate melts and your ganache is ready.
Assembly of the Cake
Take the cold cake and split it into layers, spread the Biscoff soak on it well, and make a border around it with the Biscoff buttercream with the help of an icing bag. Crush some pieces of Biscoff biscuits and keep them in the center of the cake, take some more buttercream and spread on top of the cake. Now melt your Biscoff spread and fill it in an icing bag cut a small hole in it and spread the melted Biscoff spread over the Biscoff buttercream. Build Your cake layers like this and then once it is done use the dark chocolate ganache to to ice the outside of the cake. Sprinkle with biscoff biscuits crumbs, Enjoy!
If you have enjoyed baking this cake then try these cakes too and I am sure you won’t be disappointed.
