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Wandile

Moist Chocolate Cake Recipe with Biscoff Filling

This moist chocolate cake is soft, rich, and easy to make using pantry ingredients. The combination of buttermilk, oil, vinegar, and hot coffee creates a tender crumb and deep chocolate flavor. Frost it with chocolate whipped cream and add a layer of melted Biscoff spread for an easy filling.
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Prep Time 50 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: South African
Calories: 570
Ingredients Equipment Method

Ingredients
  

Chocolate Cake
  • 2 cups cake flour
  • 1 cup cocoa powder
  • 1 teaspoon baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1½ cups brown sugar
  • 1 cup canola oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1½ cups buttermilk or maas
  • 1 tablespoon white vinegar
  • 1-2 cups hot coffee
Chocolate Whipped Cream Frosting
  • 500 ml whipping cream cold
  • 1 cup icing sugar
  • ½ cup cocoa powder
  • 1 tablespoon vanilla extract
Chocolate Filling
  • 250 g dark chocolate
  • ½ cup milk or cream
  • 2 tablespoons butter
Biscoff Filling
  • Biscoff Spread

Equipment

  • 2 × 8-inch (20cm) round cake tins
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Electric hand mixer or stand mixer (for the frosting)
  • Rubber spatula
  • Measuring cups and measuring spoons
  • Kitchen scale (optional, for accuracy)
  • Cooling rack
  • Baking paper/parchment paper
  • Offset spatula or palette knife
  • Cake turntable stand (optional)
  • Microwave-safe bowl (for melting the Biscoff spread)
  • Cake scraper (optional, for smooth frosting)

Method
 

Make a chocolate cake
  1. Preheat the oven to 160°C and grease and line your cake tins.
  2. In a large bowl, whisk together the cake flour, cocoa powder, baking powder, baking soda, and salt.
  3. Add the brown sugar, canola oil, eggs, vanilla extract, and buttermilk. Mix until combined.
  4. Stir in the white vinegar.
  5. Slowly pour in the hot coffee while mixing. The batter will be thin.
  6. Divide the batter evenly between the prepared cake tins.
  7. Bake until a skewer inserted into the center comes out clean.
  8. Allow the cakes to cool in the tins for 5–10 minutes, then remove.
  9. Wrap each cooled cake layer tightly in cling wrap and leave overnight or refrigerate before decorating for an even moister cake.
Make the chocolate whipping cream
  1. Add the cold whipping cream, icing sugar, cocoa powder, and vanilla extract to a large mixing bowl.
  2. Beat until stiff peaks form.
  3. Avoid overmixing to keep the frosting smooth and light
Prepare Biscoff filling
  1. Microwave the Biscoff spread for 30 seconds until smooth and pourable.
  2. Allow it to cool slightly before spreading it between the cake layers.
Prepare chocolate filling
  1. Place the chopped dark chocolate, milk, and butter in a microwave-safe bowl.
  2. Microwave in 30-second intervals, stirring well after each interval, until the chocolate has completely melted and the mixture is smooth.
  3. Allow the filling to cool for 15–20 minutes, stirring occasionally. As it cools, it will thicken to a spreadable consistency.
  4. You can cover it with a cling wrap and let it sit in a fridge before using it.
  5. Spread an even layer between the cake layers before adding the frosting.
    6. This filling works well when you're out of fresh cream. However, for the smoothest and most stable chocolate ganache, I recommend replacing the milk with fresh cream. Baking sometimes means making the best of what you have, and this simple version still creates a rich, delicious filling.