Biscoff Cake Roll

Biscoff Chocolate Cake Roll
I first heard about Biscoff Spread a few years ago, but I never got around to trying it until a few months ago. I was pretty skeptical and didn’t want to believe all the hype – but i have to say this stuff is to die for. It is a similar consistency to peanut butter, but it’s made from Biscoff cookies. And I didn’t even realize that it is made with all natural ingredients and free of genetically modified ingredients.
Chocolate Biscoff Cake Roll
Biscoff Spread can be enjoyed on toast or with apple slices or with just a spoon :) I decided to use Biscoff Spread in my frosting and as a drizzle for this chocolate roll cake. I couldn’t believe how light and fluffy the frosting turned out. And the drizzle was a great way to infuse a little more Biscoff taste.
Chocolate Cake Roll with Biscoff Frosting & Biscoff Drizzle

Biscoff Chocolate Cake Roll

Ingredients
For the cake:
1 chocolate cake mix
3 eggs
1/3 cup vegetable oil
1 cup strong coffee, cooled
Cocoa powder
For the frosting:
1 cup butter, softened
3/4 cup Biscoff Spread
1 tsp pure vanilla extract
3 cups powdered sugar
3-4 Tbsp milk
For the drizzle:
1/4 cup Biscoff Spread
1 cup powdered sugar
3 Tbsp milk
1. Preheat oven to 350 degrees. Line a jelly roll (10×15”) pan with parchment paper and spray with baking spray. Using a stand mixer (or a hand mixer), combine the chocolate cake mix, oil, eggs and coffee. Spread cake batter into prepared pan. Bake for 8-10 minutes.
2. While the cake is baking, lay out a clean dish towel on your kitchen counter. Sprinkle it with coco powder. When cake is done baking, immediately turn the cake over onto the dish towel and remove the parchment paper. Working from the short side, fold the dish towel over the end of the cake. Roll the cake up into the dish towel. Allow to cool for 1-2 hours.
3. For the frosting, in a stand mixer, beat together the butter and Biscoff Spread until fully combined. Add the vanilla extract and beat until incorporated. Add the powdered sugar 1 cup at a time. Then, continue beating for 5-7 minutes until frosting is light and fluffy. Unroll the cooled cake and then spread the frosting over the entire cake. Using the dish towel to help you, roll the cake back up tightly. Chill in the refrigerator for 1 hour.
4. For the drizzle, whisk together the Biscoff Spread, powdered sugar and milk until fully combined. Drizzle over the chilled cake and then, slice and enjoy!

Biscoff Chocolate Cake Roll with Biscoff Drizzle
Want to win a year’s supply of Biscoff Spread and other yummy goodies from Lotus Bakeries? Head over to the Biscoff Spread the Love Challenge and pick your favorite photo for a chance to win. Go to the Biscoff Spread the Love Contest site or their Facebook Page for all the details. You can find Biscoff on Pinterest too – they have boards filled with fun ideas!

Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Vote for the best photo in Biscoff’s “Spread the Love” contest and you could win a year’s supply of Biscoff products!

This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of Biscoff.  The opinions and text are all mine.

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