Experience the divine merger of chocolate and Biscoff in this luxurious cake. It's a tantalizing dance of rich chocolate sponge cake punctuated with creamy cookie butter layers and a velvety Biscoff frosting. Here's how to whip up this treat:
Chocolate Base:
- Ingredients:
- 150ml Milk (e.g., Unsweetened almond milk)
- 15ml White Vinegar
- 150g Granulated Sugar
- 1 tsp Vanilla Extract
- 80ml Neutral Oil
- 125g All-Purpose Flour
- 10g Corn Starch
- 15g Cocoa Powder
- 1/8 tsp Baking Soda
- 1 tsp Baking Powder
- A pinch of Salt
- Method:
- Preheat oven to 350F. Prepare an 8 x 8 baking tin by lining with parchment.
- In a bowl, mix warm milk with vinegar. After 5 minutes, blend in oil, vanilla, and sugar until sugar melts.
- Separately, whisk together dry ingredients.
- Gradually combine dry mix with the liquid mix. Transfer the batter to the baking tin and bake for 20-25 minutes. Once baked, cool in the pan for 20-30 minutes. Afterward, pierce the surface with a straw or similar to create small holes.
Smooth Biscoff Layer:
- Ingredients:
- 250g Biscoff Spread
- Method:
- In a microwave-safe bowl, melt the Biscoff spread.
- Pour the melted spread over the cake, ensuring an even distribution.
- Chill the cake in the refrigerator for at least 30 minutes to set the Biscoff layer.
Creamy Biscoff Frosting:
- Ingredients:
- 100g Butter (e.g., vegan butter sticks)
- 100g Biscoff Spread
- 150g Powdered Sugar
- 1 tsp Vanilla Extract
- A pinch of Salt
- Method:
- Cream together butter and Biscoff spread until light and fluffy using an electric mixer.
- Gradually incorporate powdered sugar, followed by vanilla and salt.
- Once combined, frost the cake with this luscious mixture.
Cut, serve, and relish in the rich flavor journey this cake offers!
