I’ve been a bit slow to jump wholeheartedly onto the cookie butter bandwagon. Sure, I liked it, but I hadn’t really loved it. Recently, I feel as though I’ve rediscovered it and become entirely smitten.
I hadn’t done much with cookie butter in a while, and then I made that Cookie Butter No-Bake Cheesecake. My goodness, was that good stuff! So it didn’t take much convincing to use the remaining Biscoff spread I had in my pantry to make this Biscoff Gooey Butter Cake.
Gooey butter cakes are certainly not a new sensation. I’ve made their cousin Chess Squares many times. But I’ve never made a gooey butter cake. I stumbled upon this Biscoff version in an issue of Taste of the South a while back. And with my new and improved adoration of all things Biscoff, I immediately remembered it and got busy baking.
Instead of a crust, this gooey butter cake is baked on top of a layer of chocolate ganache. I adore ganache not just for the flavor, but also because it’s quite possibly the biggest dessert return on a very small time investment. And in this case, it’s also a great flavor addition to the already flavorful topping.
We absolutely adored this dessert. As much as I looked forward to trying it, I have to say that it tasted even better than I had hoped. The spiced cake, the rich ganache, the sweet whipped cream… It all adds up to one irresistible dessert! And if you want to go all in on the Biscoff flavor, you can serve this cake with generous scoops of Biscoff ice cream on the side.
I’ll offer one word of warning. While that layer of ganache is fabulous, it can make this cake a bit tricky to serve neatly. Once I embraced that fact, it seemed to serve a bit better for me. You’ll need to scoop more than cut the servings. Or just grab some friends and some spoons and dig in!