i started this blog in august 2010, just kind of on a whim. i just got my beloved kitchenaid and i wanted a way to chronicle the different recipes i had been trying. so i started miki’s kitchen. well actually it started off as my baking adventures, then miki’s kitchen adventures, and finally it’s now miki’s kitchen. either way, having a blog has been so much fun. though keeping up with it can be hard work, i definitely find it enjoyable and it’s been awesome connecting with other blogs/bloggers. i follow many of them on facebook which is a great way to get updates on new posts and hear about some of their favorite blogs too.
one of the blogs that i started following a while back is cozycakes cottage. danielle, the creator and writer of cozycakes cottage does an awesome job staying active on her facebook page, always posting great recipes and absolutely adorable pictures of tea cups and delicious desserts. i recently had a chance to try out one of the recipes she posted, chocolate snack cake with biscoff buttercream – and let me tell you, was it good!
the chocolate snack cake was super easy and came together quickly. plus i loved the fact that this recipe made just a 8×8 pan of cake – rather than a full 9×13. perfect when you need to satisfy a chocolate craving and don’t want to feel totally guilty making a big ol’ cake.
plus the biscoff buttercream is to die for. it’s made from biscoff spread, which is made from biscoff biscuits. they are cinnamon flavored cookies that are usually passed out as snacks on airplanes. i love biscoff cookies and i absolutely love biscoff spread.
i made this cake to bring to our friends’ place for brunch, along with the gingerbread rice krispies treats i posted last week. although my snack cake didn’t turn out nearly as pretty as danielle’s it was still yummy and a hit at brunch.
the original recipe for the snack cake was written for a hand mixer, but i don’t have one. so i adapted it for my kitchenaid. start by adding the cocoa powder, sugar, flour, baking soda, and instant coffee (i used instant espresso) to the bowl of your mixer (fitted with the paddle attachment).
mix it all up and then form 3 wells.
now add the oil in one well, the vinegar in the next one and the vanilla in the last one.
now carefully pour the water over everything.
next, mix all the ingredients together.
pour the batter into a greased 8×8 baking pan.
bake the snack cake for 30-35 minutes at 350 degrees F.
once the cake is done, you can actually eat it as is or with a sprinkle of powdered sugar on top. but to make it extra special top it with some buttercream. you can use the biscoff one we are about to make or how about some peanut butter buttercream or maybe some peppermint buttercream? eeek, so many possibilities! but for this biscoff buttercream, mix the butter and biscoff spread together.
then add the powdered sugar.
mix until the buttercream is nice and fluffy.
then spread the biscoff buttercream on the cooled snack cake.
i thought the sprinkles on danielle’s snack cake were just too cute, so i did the same.
time to dig in!!!
for the recipe, please visit cozycakes cottage (and check out the rest of her blog too! it’s amazing!)