Chocolate Biscoff Poke Cake

Experience the delightful blend of light and moist chocolate cake meeting a creamy layer of melted biscoff, topped off with a luscious biscoff buttercream frosting. For added texture and flavor, a sprinkle of cookie crumbs will do the trick! If you’re looking to shift from pumpkin treats this season, this biscoff treat will perfectly complement the cozy autumn weather. 🍂

Ingredients:

For the Chocolate Cake:

• 150ml Milk (unsweetened almond milk or any milk of choice)
• 15ml White Vinegar
• 150g Granulated Sugar
• 1 tsp Vanilla Extract
• 80ml Neutral Oil
• 125g All-Purpose Flour
• 10g Corn Starch
• 15g Cocoa Powder
• 1/2 tsp Cinnamon Powder
• 1/8 tsp Baking Soda
• 1 tsp Baking Powder
• Pinch of Salt

For the Biscoff Layer:

• 250g Biscoff or Cookie Butter Spread, melted

For the Biscoff Buttercream Frosting:

• 100g Butter (vegan butter sticks or preferred butter)
• 100g Biscoff Spread, soft
• 100g Powdered Sugar
• 1 tsp Vanilla Extract
• Pinch of Salt

Instructions:

Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Prepare an 8×8 inch square baking tin by lining it with baking paper, allowing some to hang over the sides.
2. In a mixing bowl, combine warm milk and vinegar. Let it sit for 5 minutes.
3. To the milk mixture, add oil, vanilla extract, and granulated sugar. Whisk until the sugar dissolves.
4. In a separate bowl, sift and mix all dry ingredients.
5. Gradually fold the dry ingredients into the wet mixture until well combined.
6. Pour the cake batter into the prepared tin and bake for 20-25 minutes or until the cake springs back when touched lightly.
7. Let the cake cool in the tin for 20-30 minutes. Once cooled, use a straw or a similar tool to poke holes all over the cake.

Biscoff Layer:

1. In a heatproof bowl, scoop out the Biscoff spread. Melt it in the microwave.
2. Pour the melted Biscoff spread over the cake, ensuring it seeps into the holes. Spread it evenly.
3. Refrigerate the cake for at least 30 minutes to allow the Biscoff layer to set.

Biscoff Buttercream Frosting:

1. In a mixing bowl, beat the butter and Biscoff spread using an electric whisk or paddle attachment on medium speed for about a minute until soft and fluffy.
2. Gradually sift in the powdered sugar and continue beating for 4-5 minutes until smooth and creamy.
3. Add vanilla extract and a pinch of salt. Mix until well incorporated.
4. Once the Biscoff layer has set, spread the buttercream frosting over it evenly.

To Serve:

1. Sprinkle some crushed Biscoff cookies on top for added texture.
2. Slice the cake into portions and serve.

Indulge in this delectable treat that promises layers of chocolate, biscoff, and creamy frosting in every bite! Perfect for sharing during gatherings or enjoying as a personal treat.