Cookie Butter Chocolate Snack Cake

Preheat oven to 350ºF. Prepare an 8×8-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).

For the cake:
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.

To decorate the cake:
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).