Indulge in these Speculoos Chocolate Slices, a heavenly combination of rich chocolate cake, creamy speculoos-flavored frosting, and a hint of tangy raspberry. Each slice is a celebration of flavors and textures, making it a perfect treat for those who love the unique blend of spices in speculoos with the depth of chocolate.
Why You’ll Love This:
This recipe is a fusion of traditional holiday spices and chocolatey goodness. The light, moist sponge cake gets an uplift with speculoos spice, paired with a velvety cream that’s rich yet not overpowering. The raspberry jelly adds a delightful tang, balancing the sweetness and bringing a burst of freshness to each bite.
Perfect Occasion:
These slices are ideal for holiday parties, family gatherings, or as a special weekend baking project. They’re also great for gifting during the festive season, offering a twist on traditional holiday flavors.
Decoration Tips:
- Dust the top with powdered sugar for a snowy effect.
- Garnish with mini speculoos cookies and fresh blueberries for an elegant look.
- Create swirls or rosettes with the reserved cream for a professional finish.
- Arrange some crushed speculoos cookies around the edges for added crunch.
Cake:
- 4 eggs
- 200g sugar
- 200ml sparkling water
- 200ml oil
- 270g flour
- 30g cocoa powder
- 1 packet baking powder
- 2-3 tsp speculoos spice
Cream:
- 800ml cream
- 8 tsp Sanapart or 4 packets cream stiffener
- 3-4 tbsp powdered sugar
- 3 tbsp cocoa powder
- 1/2 tsp speculoos spice
Additional:
- Raspberry jelly
- Ground speculoos cookies
- Blueberries
- Mini speculoos cookies
Instructions:
- Preheat the oven to 180°C. Whisk eggs and sugar for about 5 minutes until creamy. Mix in oil and sparkling water. Stir in baking powder, flour, cocoa powder, and speculoos spice. Pour the batter into a rectangular baking pan (38×25 cm) and bake for 22-30 minutes. Do a skewer test for doneness. Let the cake cool.
- Spread 3-4 tbsp of raspberry jelly over the cooled cake.
- For the cream, beat all ingredients together. Reserve 3 tbsp for decoration. Spread the remaining cream over the cake and smooth it out.
- Fill a piping bag fitted with a star nozzle with the reserved cream and decorate the cake.
- Garnish with mini speculoos cookies and chill for 5 hours before serving.
Enjoy these luscious speculoos chocolate slices, a delightful blend of holiday spices and chocolate!
