Cookie Butter Chocolate Snack Cake

• FOR THE CAKE:
• 1-1/2 cup All-purpose Flour
• 1 cup Granulated Sugar
• 3 Tablespoons Dutch Processed Cocoa Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Table Salt
• 6 Tablespoons Vegetable Oil
• 1 teaspoon Pure Vanilla Extract
• 1 Tablespoon Distilled White Vinegar
• 1 cup Freshly Brewed Coffee
• FOR THE FROSTING:
• 1/2 cups Biscoff Spread
• 9 Chocolate Covered Coffee Beans

1. Preheat oven to 350u0b0F. Prepare an 8x8-inch square cake pan with baking spray. If you want your cake to bake without an ugly hump in the middle, wrap the pan with a moistened insulated baking strips (see my blog post for more info).
2. For the cake:
3. In a medium bowl, combine all the cake ingredients and mix just until incorporated. Pour the batter into a prepared pan and bake in preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove cake from oven and place on a rack to cool completely, about 2 hours.
4. To decorate the cake:
5. Using an offset spatula, spread a thin, even layer of Biscoff spread on top of the cake. Cut into 9 portions and garnish each slice with 1 chocolate-covered coffee bean. Great served at room temperature, but it's also excellent chilled (my preference).

cake, allpurpose, sugar, dutch, baking soda, salt, vegetable oil, vanilla, white vinegar, freshly brewed coffee, frosting, chocolate

Taken from tastykitchen.com/recipes/desserts/cookie-butter-chocolate-snack-cake/ (may not work)