Biscoff Mocha Sheet Cake with a Caramel Soak and Mocha Buttercream

cakebycourtney.com

Mary Beth

subheading: FOR THE CAKE:

18 Biscoff or Speculoos Cookies

2 ⅛ cups (255 g) all-purpose flour

1 ¾ teaspoons (7 g) baking powder

¾ teaspoon (3 g) baking soda

¾ teaspoon (4.5 g) salt

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

1 cup (220 g) brown sugar, packed

⅔ cup (133 g) granulated sugar

4 eggs, at room temperature

2 cups (480 g) buttermilk, at room temperature

subheading: For the Mocha Caramel:

1 cup (200 g) granulated sugar

½ cup (120 g) water

2 teaspoons (14 g) light corn syrup or honey

1 cup (240 g) heavy whipping cream

2 to 3 teaspoons (12 g) coffee extract or emulsion OR 2 to 3 teaspoons espresso powder (6 g) OR 3 teaspoons Pero for a non coffee substitute

1 teaspoon (4.2 g) vanilla extract

1 teaspoon (6 g) salt

subheading: For the Filling:

1 ½ cups Biscoff cookie butter

6 Biscoff cookies crushed into chunks

subheading: FOR THE BUTTERCREAM:

2 cups (452 g unsalted butter, slightly cold

6 cups (750 g) powdered sugar, measured and then sifted

5 teaspoons (21 g) coffee extract or emulsion OR 5 teaspoons espresso powder (10 g) OR 5 teaspoons Pero for a non coffee substitute

¼ cup (57 g) heavy cream

Pinch of salt

note: *If you would rather spread the buttercream on the cake with an offset spatula than pipe it, I would suggest doing half a batch of buttercream.

Note: Ingredients may have been altered from the original.

Directions at cakebycourtney.com

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