The Ultimate Speculoos Chocolate Cake
A little crunch to the bite, and some holiday flavor added to the most amazing Chocolate Cake you will ever eat!
Ingredients
- 9 Speculoos Cookies
- 3 tbsp (40 g) unsweetened cocoa powder
- 5.5 tbsp (80 g) sugar
- 1 cup (120 g) flour
- 1 tsp (5 g) baking powder
- 1 pinch of salt
- 2 eggs
- 3/4 oz (175 g) sour cream
- 1/2 cup (110 g) canola oil
- 1 tsp vanilla extract
Instructions
- Preheat oven at 350F/180C.
- In a mixing bowl, whisk together all the dry ingredients (Cocoa Powder, Sugar, Flour, Baking Powder and Salt)
- In another mixing bowl, whisk together all the wet ingredients (Eggs, Sour Cream, Oil and Vanilla Extract)
- Then, combine the wet mixture to the dry mixture. Whisk until smooth.
- Place your Medium Round Mold Flexipan® Tray on the top of your perforated baking sheet.
- Pour your preparation in the Flexipan and refrigerate for 30 minutes.
- Take your tray out of the fridge and gently place the Speculoos Cookies on the top of the batter.
- Bake for 23 minutes at 350F/180C. (Every oven heats differently, monitor your chocolate cake from 20min)
- Once your chocolate cake is out of the oven, let it cool down for about 10min. Then, Unmold, Serve and Enjoy! Bon Appétit!
YouTube Video
Photos
Nutrition
Serving: 8g | Calories: 283kcal | Carbohydrates: 22g | Protein: 4g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 146mg | Potassium: 98mg | Fiber: 1g | Sugar: 9g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com