Ingredients
Biscoff Cake:
15 oz yellow cake mix (I used Duncan Hines)
3 Eggs
1/3 Cup oil
1 Cup water
1/2 Cup Biscoff Cookie butter
Crust Ingredients
5 oz Biscoff cookies ground to powder
1/4 Cup sugar
6 Tbl melted butter
Other Ingredients
About 3/4 Cup buttercream
1/4 Cup Biscoff Cookie butter
Melting Chocolate
Directions
1. Mix cake batter and bake at 350 until golden brown, crumble and combine with 3/4 C buttercream and 1/4 C Biscoff cookie butter, set aside.
2. Combine Biscoff cookie powder with 1/4 C sugar and 6 Tbl melted butter to make the 'crust'
3. Spread a thin layer of your crust on the bottom of your small cake puck mold and then add your cake mixture on top! Press your mix in using the bottom of a measuring cup and then scrape flat.
(If you're feeling fancy, melt some extra Cookie Butter and spread it on top of your centers before chilling)
4. Place mold in the fridge or freezer until completely chilled (if freezing, make sure to let the cores defrost a bit if fully frozen, you don't want condensation to form on the core after you dip them in the chocolate).
Dipping Instructions
1. Melt your chocolate for 1 minute. Add a tsp of Crisco or coconut oil to thin if needed. Continue to microwave in increments of 20 seconds (mixing each time) until chocolate silkily slides off your spoon (110 F-120 F).
2. Place larger mold (with the Benty Cakes logo on the bottom) on the plastic tray and fill one cavity with 2 tablespoons (less if you’re using the mini cake puck mold set) with melted chocolate.
3. Place chilled center on melted chocolate. Gently apply even pressure as you slowly press the center down until chocolate comes up from the sides and covers the top of the center.
4. Scrape off any excess chocolate. If there is not enough chocolate to cover the center, add chocolate and then scrape away excess.
5. Tap the mold tray on the counter to allow air bubbles to rise to the top, removing them from the sides of your cake pucks.
6. Repeat these steps until all cavities are filled. Start out pouring chocolate for one at a time, once you are comfortable begin pouring 2-3 at a time. Take care not to pour too many at the same time as chocolate will set.
7. Because the centers are cold your pucks will set up quickly. Usually, it takes about 15 minutes on the counter depending on how warm your house is, but you can stick them in the fridge if you're in a hurry!
8. You can tell your pucks are ready to pop out if the mold pulls away cleanly. If you see any chocolate stick as you gently pull, they are not set yet.
The most satisfying part is popping out your shiny, professional looking Pucks! Check out my other posted videos for decorating ideas / tricks!!
Tips + Tricks
SPACES ON THE SIDE: If there are spaces on the sides there wasn't enough chocolate or not all the air bubbles were eliminated. To avoid this take care to tap out air bubbles each time a puck center is covered with melted chocolate. More chocolate may be needed to ensure the melted chocolate comes up over all the edges when centers are being pressed down. Scrape off excess chocolate.
CRACKED TOPS: If tops are cracked, centers were pressed too far down. That's ok! You will get the feel for it, or the "eye" for it, as you press your centers in you will start to see how much of a chocolate layer you want on the bottom.
DIFFICULTY PRESSING CENTERS IN: If there's difficulty pressing centers in, then chocolate is too thick. It should come up over the sides. Ensure if using candy melts they are thinned with a little shortening or coconut oil.