Biscoff Brownie Cake

cakebycourtney.com

JENI

subheading: FOR THE CAKE:

18 Biscoff or Speculoos Cookies

2 cups plus 2 tablespoons (255 g) all-purpose flour

1 ¾ teaspoons (7 g) baking powder

¾ teaspoon (3 g) baking soda

¾ teaspoon (4.2 g) salt

1 cup (2 sticks) (226 g) unsalted butter, at room temperature

⅔ cup (133 g) granulated sugar

1 cup (220 g) brown sugar, packed

4 large or extra large eggs, at room temperature

2 cups ,(480 g) buttermilk at room temperature

subheading: FOR THE BROWNIE:

1 box Ghirardelli dark chocolate brownie mix

subheading: FOR THE BUTTERCREAM:

1 ½ cups (339 g) unsalted butter, slightly chilled

1 cup (250 g) Biscoff spread

1 teaspoon (4.2 g) vanilla extract

5 cups (625 g) powdered sugar, sifted

¼ cup (57.75 g) heavy whipping cream

pinch of salt

This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.

subheading: FOR THE DRIP (ALSO USED IN BETWEEN LAYERS):

1 cup (150 g) dark chocolate chips

1 cup (100 g) heavy whipping cream

subheading: GARNISH:

6 Biscoff Cookies

Note: Ingredients may have been altered from the original.

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