Friday, February 1, 2013

Espresso-Biscoff Heart Cake


It's something that makes my heart beat faster: coffee in desserts. And  no, I'm not talking about the side-effects of caffeine. Latte this, cappuccino that - I blog about it more than necessary (see here, here, here and here) and I'm always trying to sneak coffee into any chocolate dessert I make.

Coffee is my valentine!


Crisp butter cookies dunked in strong coffee is a favorite flavor combination of mine, and it's the inspiration for this cake.  Espresso cake layers are filled with Biscoff buttercream and the entire cake is frosted with Mocha-Biscoff icing. I wrapped the cake in chocolate with the help of a decorative chocolate transfer sheet.


You can find instructions for applying a chocolate transfer sheet to a cake in my video here. I'd suggest trying it if you're looking for a little wow factor, but the cake is just as delicious without.


Since I don't own any heart-shaped cake pans, I cut a heart from a piece of wax paper and used it as a template for cake carving. The cake's dense crumb was very forgiving and I really love how it turned out! (I recycled this idea from my Heritage Red Velvet cake.)


The quilt-like texture on top is fairly easy to achieve. You'll need 1/2-inch plain piping tip or just use a piping bag with the tip snipped to size. If you're making the heart-shaped cake, you'll start with piping a line across the upper 1/3 of the cake as indicated in the photo above. Pipe rows of icing on either side of the line, allowing the icing to overhang the edges.


Smooth the edges of the piped icing down and frost the edges with more icing, then dust the top with cocoa powder for a soft, velvety look.


This cake was instantly a family favorite. The Biscoff filling was especially well loved and I think it would be a real treat between butter cake layers, too.

Espresso-Biscoff Heart Cake
Yield: One 9-inch cake
Source: Cake adapted from Cooking Light; all other components are original to SprinkleBakes

I used Biscoff spread for this cake, but you could use your favorite brand of cookie butter.  If you plan to carve the cake in a heart-shape as I have, consider allowing the cake to stand overnight so the crumb fully develops. It will be slightly firmer and easier to cut. I've included instructions to carve this cake into a heart-shape, but you could also just serve it as a standard round layer cake. It'll be pretty (and tasty) either way.

[click for printable recipe]

Espresso cake
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup hot water
2 tablespoons espresso powder
1 cup granulated sugar
1/4 cup brown sugar, packed
1/2 cup white vegetable shortening
3 eggs
1 teaspoon vanilla extract
1 cup low-fat buttermilk
  1. Preheat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottoms with parchment circles. Grease paper, set aside.
  2. Sift flour, baking soda and salt onto a large piece of parchment or wax paper.  Set aside. Combine water and espresso powder. Let cool slightly.
  3. Whisk together the granulated sugar and brown sugar in a small bowl. Place 1/4 cup of this mixture along with the white vegetable shortening in the bowl of a stand mixer.  Mix until well incorporated. Add the rest of the sugar 1/4 cup at a time, beating well with each addition. Add the espresso mixture; blend well. Add eggs one at a time, and then the vanilla. Add flour mixture alternately with the buttermilk, beginning and ending with the flour.  Divide batter between the two pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool for 5 minutes in the pans then turn out onto wire racks for further cooling.  Peel off wax paper and discard.
  4. For the heart template: Trace the bottom of a cake pan on wax paper, cut out the 9" circle. Fold it in half and cut into a heart shape.  Lay the paper heart on the cake and trim it down if it doesn't comfortably fit inside the cake's circumference.  Stack cooled cakes and place template on top; make strait cuts around the template with a serrated knife using a sawing motion until the heart shape is achieved. 
  5. Reserve cake scraps for breakfast, if desired. (smile)
Biscoff filling
1 cup Biscoff spread or other cookie butter spread
2 cups confectioners sugar
1/2 cup unsalted butter, softened
3 tbsp. heavy cream or milk
  1. Place all ingredients except heavy cream or milk into the bowl of a stand mixer fitted with a paddle attachment.  Beat until well incorporated.  If mixture is dry add milk or heavy cream 1 tbsp at a time until a smooth consistency is achieved.  Mixture should be thick but spreadable.
Mocha-Biscoff buttercream
1 cup unsalted butter, softened
2 cups confectioners sugar
1/4 cup Biscoff spread or other cookie butter spread
1/2 tbsp. espresso powder
2 tbsp. unsweetened cocoa powder
  1. Combine softened butter, Biscoff and confectioners sugar in the bowl of a stand mixer. Beat until well combined. Add espresso powder and cocoa powder.  Mix again; scrape down sides of bowl and beat at high speed until light and fluffy.  
  2. Transfer half of the frosting to a piping bag fitted with a plain 1/2-inch tip. Pipe lines diagonally lines across the top of the cake (see picture for heart cake instructions) allowing the icing to overhang the edges. Smooth piped edges down onto the edge of the cake with a metal spatula. Frost sides of cake with remaining frosting. 
Chocolate transfer sheet application *optional
1 cup chocolate chips
1 chocolate transfer sheet, your choice of pattern
  1. Measure side of  cake and cut the chocolate transfer sheet to size.  Melt chocolate chips in the microwave at 30 second intervals until smooth.  Let chocolate cool slightly, then spread onto the chocolate transfer sheet with an offset spatula in one or two even strokes.  Apply to cake. 
  2. Allow chocolate to harden then peel away the acetate, revealing the patterned chocolate.  Cut a heart shape out of the leftover chocolate transfer sheet and spread with chocolate to create an embellishment, if desired.

38 comments:

Lauren at Keep It Sweet said...

Not only is this beautiful but it sounds so delicious! I only wish I could spend a day with you in the kitchen so I could learn from your crazy skills!

Chloe Moon said...

Omg...I had NO Idea how to get the curved edges on top!!!! I have to try this!!! =) It must be absolutely positively delicious!!! =)

Ergo - Blog

Belinda Lo said...

wOW! This is so impressive. I love the combo spices in biscoff, prefect with coffee. How do you get your chocolate sheet so seamless?

lucia said...

Mmmmm...it's so delicious and perfect!!!Ciao

Heather (Heather's Dish) said...

Stunning as usual! I want to face-plant right in it...well, maybe into an already cut piece. It's too beautiful for a full-fledged face-plant ;)

Rosa's Yummy Yums said...

This cake is splendid! A great flavor combination, mmhhh...

Cheers,

Rosa

Jennifurla said...

Too gorgeous to eat!

Loretta E. said...

Heather, you make this look so easy. I'm sure if I attempted something like this, it would end up a little janky-looking.

Abby @ The Frosted Vegan said...

Oh mylanta, this looks amazing!!

Ann Lindsay said...

Biscoff AND espresso?! Those are pretty much my two favorite flavors at the moment. I may have to try a cupcake version of this.

Ellie said...

Oh my my my you have captured my heart with this post. I am such a coffee fanatic. This is something I will definitely be trying. Love your blog!

xx
Ellie
www.citybrewed.com

Mary @ The Kitchen Paper said...

Mmm I'm totally with you on the coffee-in-desserts thing: delicious! This is beautiful, as usual!

Celestine said...

Another gorgeous and I bet delish creation! YUM!

La Table De Nana said...

I made a speculaas spread but will never know if it tastes the same without actually buying some..I hope I have tracked it down..would love to make this for my daughter's birthday.I was first introduced to specula as cookies when I was 10..my friend was dutch..her father flew with KLM:-)
So many treats..I discovered with her:-)
Beautiful cake.

Veronica said...
This comment has been removed by the author.
Sandra Lee said...

Very pretty Heather! I tried Biscoff for theorist time a couple months ago and it was too good to be true. I have a couple of chocolate transfer sheets waiting to be used. Thank you for the reminder.

Tip Top Shape said...

What a perfect Valentines treat!

fudgingahead said...

Is there a particular reason you use shortening in the cake? I'm usually a butter girl and didn't know if it would change things significantly. :)

Colette Just for Foodies said...

Is that slice for me?

Katrina Bahl said...

You and your cute, clever ways!

Shirley Tay said...

Gosh, what a lovely bake! I could almost smell the coffee from here. Hahaha! So did u leave some for me??

Sue said...

WOW! I am so going to use the Biscoff filling and buttercream for my husband's birthday cake! He loves the stuff just as much as I do! Thanks, Heather:) Your cake is a BEAUTY, and I love the texture technique on top!

roselyn said...

what exactly is Biscof and is there a substitute?

wallflourgirl said...

What absolute fantastic fun--even if this V-day is destined to be one without a valentine, I believe I'll probably pick up a few on the day of if I hand out slices of this. Hee. Delicious!

Btrix said...

It`s a lovely cake!!!!!!!!!!!!!
kisses
Beatriz
http://dulcesbtrix.blogspot.com.es/

vanessalillian [Ness@theteensytinyinsignificantdetails] said...

I have absolulely no idea what Biscoff is (we're a bit deprived here in Australia) but it sounds fantastic! I love the quilted top. I've been a big fan of that textured look ever since I saw a slab cake with pastel-coloured candy stripes in a patisserie book when I was about five years old. That particular cake used the star tip but I really like how the round tip works.

Bits of Sunshine said...

WOW! This looks and sounds amazing! You are right thou - the chocolate is cool, but in all honesty this cake is wonderful without it! Just awesome!

crumbsoflove said...

Love this. I am a huge fan of cookie butter and coffee! While I am not a fan of american buttercream frosting I am sure this could be adapted for a less sweet frosting. Really Beautiful!

Becca said...

The design is so simple, but it looks like you dedicated hours to it :) This looks fabulous!

Brigette Olmos-Arreola said...

looks like espresso heaven!

Heather said...

Mmmmm. I am not a coffee drinker, but I love coffee flavored sweets. So pretty, too. If you ever need a tester...

Anonymous said...

Is it ok if I use instant coffee instead of expresso powder

SprinkleBakes said...

Yes! I'd try to make sure it's as powdery as possible. Some freeze-dried instant coffees can be coarse. You could pound it with a mallet in a zip-top bag or grind it fine in a food processor.

Otherwise, if it's already very powdery then it will work fine.

xo
H

Anonymous said...

Thanks for the immediate response :) one more question wot can I replace with vegetable shortening... Any options

Thanka u r the best

SprinkleBakes said...

Butter or margarine can be used, if you have that. It needs to be some kind of solid fat.

:)

Chic & Gorgeous Treats said...

Gorgeous & simply stunning! I am always left feeling inspired after coming over and really wish I will get to sample your baked goodies one fine day. Happy Valentine's Day!!! ♥ Jo

Bernhard said...

It looks goooooood!

karen young martin (facebook or my email is fine.... youngmartin1@tds.net said...

please post some of your frostings please i need some good ones soon for easter i would be so grateful

Post a Comment

To better meet your needs and answer pertinent questions, all comments are now moderated. My replies are not threaded so be sure to check all comments below yours for my reply.

xo
H

Related Posts with Thumbnails