Devil’s Food Cake with Speculoos Filling

This is a very sophisticated process but the end result is rewarding. Please follow the recipe clearly for great result J

For the Devil’s Food Cake

• 2/3 cup (150 grams) unsalted butter, plus more for pans
• 2/3 cup (50 grams) Dutch-process cocoa powder, plus more for pans
• 2/3 cup boiling water
• 1/3 cup whole milk, scalded
• 1 1/2 cups (210 grams) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cup (300 grams) granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract

For the Whipped Speculoos Ganache

• 4.5 ounces (150 grams) bittersweet (70% cacao) chocolate, chopped
• 4.5 ounces (150 grams) milk (40% cacao) chocolate, chopped
• one 14-ounce (400 grams) jar Speculoos spread
• 1 2/3 cups (400 grams) heavy cream, cold

For the Chocolate Shards

4 ounces (120 grams) bittersweet (70% cacao) chocolate, chopped

MAKE THE CHOCOLATE SHARDS

In order for the chocolate shards to stick to the cake easily, the whipped ganache should be at room temperature, so make sure to have them ready by the time you are finished with the ganache.

Place the chopped chocolate in the top of a double boiler set over hot water and allow to melt, stirring often. Place a 16-inch-long parchment paper on your work surface. Pour the melted chocolate onto the paper and using an offset spatula, spread it in a thin and even layer, about 1/3 of an inch off each edge. Place a second sheet of same-sized parchment paper on top and gently press to release the air bubbles. Starting with one short end, roll the parchment paper tightly into an-inch-wide tube. Place it seam side down on a rimmed baking tray and chill in the refrigerator until set, for at least 2 hours.

Have a large baking sheet lined with parchment paper ready and remove the tube from the refrigerator. Unroll the tube in one quick motion, which creates the chocolate shards. Remove the top sheet of parchment paper, and with the help of a large offset spatula go underneath the pieces, pick them up and transfer them to the lined baking sheet. Refrigerate until ready to use.

You can make the chocolate shards 3 days in advance.

1. Adjust the oven rack to the center of the oven and preheat the oven to 350°F/175°C. Butter two 8-by-2-inch round cake pans and line the bottoms with parchment paper. Butter the parchment papers, dust with cocoa powder, tap out excess and set aside.

2. Sift cocoa powder into a medium bowl, add boiling water and whisk until the cocoa is completely dissolved. Add milk and whisk to combine. Set aside to cool.

3. Sift together the flour, baking soda and salt into a medium bowl and set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until light and fluffy. Add the sugar and beat on medium speed for 5 more minutes, scraping down the sides with a spatula as necessary. Add the eggs, one at a time, making sure each one is fully incorporated before adding the next. Beat in vanilla.

5. With the mixer on low speed, add the flour mixture in three batches, alternating with the cocoa mixture.

6. Divide batter evenly among the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a cake tester inserted in the center of each layer comes out clean, rotating pans halfway through for even baking. Allow to cool in the pans for a few minutes, then take out and leave to cool completely on a wire rack.

Making the Whipped Speculoos Ganache

Place both chocolates in the top of a double boiler set over hot water and allow to melt, stirring often. Remove from heat and whisk in the Speculoos spread. Add the heavy cream and with the help of an electric mixer, whisk until soft peaks form. Be careful not to overbeat, as the frosting will become grainy.

Composing the Cake

1. Remove parchment papers from the bottoms of the cakes. Using a long, serrated knife, remove the top crusts to flatten the surface of the cakes. Place one cake on an 8-inch cardboard round or your serving plate (wide strips of parchment paper placed under the cake will keep the serving plate clean after frosting).

2. Frost the top with a little more than 1/3 of the ganache. Place the second cake on top and frost the top and the sides with the remaining ganache.

3. Take the frozen chocolate chards out of the refrigerator and gently stick the shards to the ganache with the help of a tweezer. Use long pieces for the sides and smaller pieces for the top. Place the cake in the refrigerator until the ganache is firmly set, for about an hour, then serve.

Cinnamon Chip Speculoos Cookie Cake

Photo and Recipe by: Bake your Day

Yield: 8 large slices

Total Time: 30 min

Soft and chewy cookie cake with Speculoos spread and cinnamon chips

Ingredients:

1/4 cup butter, room temperature
1/4 cup Speculoo spread
1/4 cup granulated sugar
1/3 cup brown sugar
1 egg
1 tsp. vanilla
1 1/4 cup flour
3/4 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1 (heaping) cup cinnamon chips

Directions:

Preheat the oven to 350 degrees. Grease a 9-inch round baking pan and set aside.

In a small bowl, whisk together the flour, cinnamon, salt, cream of tartar and baking soda.

In the bowl of a stand mixer, cream the butter and Speculoos together until blended. Add the sugars and mix until combined and creamy. Add the egg and vanilla and mix for 1-2 minutes until combined and creamy.

With the mixer on low speed, add the dry ingredients and mix until fully combined. Add in the cinnamon chips.

Turn the dough out into the prepared pan and use an offset spatula to spread into an even layer. Bake in the preheated oven for 15-16 minutes, until the edges are lightly brown and set. Remove from the oven and cool in the pan on a wire rack.

Bacon & Speculoos Topped Donut Muffins

Photo and Recipe by: Sopistiche

Ingredients

• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 1 cup milk
•  
• 2-3 slices of crunchy bacon, crumbled
• Speculoos spread

Instructions

Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray.

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars until smooth.

Add the eggs, beat to combine.

Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into the prepared pan, filling the cups nearly full.

Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a toothpick inserted into the middle of one of the center muffins comes out clean.

Cook and crumble bacon while muffins are baking.

Remove the muffins from the oven, and let them cool for a couple of minutes, or until you can handle them. 

While they're cooling, melt Speculoos Spread for the glaze (this is easily done in the microwave).

Dip muffins in Speculoos and sprinkle bacon crumbles on top. Place muffins in freezer for a few minutes to solidify Speculoos glaze.

Serve warm, or cool on a rack. Wrap airtight and store leftovers in the refrigerator.

Speculoos Cookie Truffles

Photo and Recipe by: Prevention RD

Sweet, salty, crumbly, with a hard, chocolate-coating shell, it’s hard to go wrong with these truffles, follow recipe below:

Ingredients

3 cup Speculoos Cookies, crushed (1-8.8 oz package)
4 oz reduced fat cream cheese, softened
4 oz (1/2 cup) Speculoos spread
6 oz while chocolate or bark coating, melted

Directions:

Beat crushed Speculoos cookies, cream cheese, and Speculoos spread until uniformly mixed. Roll into 1 inch balls and place on a baking sheet. Refrigerate for about 1 hour.
Melt chocolate  in microwave until just melted, checking every 20-30 seconds. Roll each Speculoos truffle into white chocolate using a fork and place on a parchment lined baking sheet to set. Repeat with the rest of the truffles.

Yield: 21 truffles.

Speculoos Puppy Chow

Photo and Recipe by: Gimme some oven

Prep Time: 10 minutes

Yield: 10 cups

Ingredients

• 9 cups corn, rice, or wheat Chex cereal (or a combination)
• 1 cup semi-sweet chocolate chips
• 1/2 cup Speculoos spread
• 1/4 cup butter
• 1 tsp. vanilla (optional)
• 1 1/2 cups powdered sugar

Method

In a 1-quart microwavable bowl, microwave chocolate chips, speculoos spread and butter uncovered on “High” for 1 minute; stir. Microwave for about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla (optional). Pour in the cereal, stirring carefully until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well-coated. Store in an airtight container/bag in the refrigerator.