Chocolate Biscoff Drip Cake

Hello everyone! I have been quiet for about a month, but I have returned with a bang. Calling all Biscoff lovers! Today I am bringing you my Chocolate Biscoff Drip Cake. I haven't been experimenting with new recipes too much, we have been on a wedding diet and moving house. But I made this yummy cake for Kurt's birthday and it went down a storm!

This is a huge cake, probably could feed 12-15 people. It is made up of a rich, moist chocolate middle layer, sandwiched between biscoff sponges, being held together by a rich and buttery biscoff buttercream. Topped with a smooth buttercream and biscoff spread! What more could you want!?

Ingredients

For the biscoff sponges

200g light brown sugar

200g Stork margarine (or similar)

200g self raising flour

1tsp baking powder

4 eggs

5tsp biscoff spread

For the chocolate sponge

50g dark chocolate

95g Stork margarine (or similar)

95g caster sugar

1tbsp cocoa powder

95g self raising flour

3/4 tsp baking powder

1 egg

For the biscoff buttercream

100g butter, softened

200g icing sugar

1-1.5tbsp biscoff spread

For the vanilla buttercream

250g Stork margarine (or similar)

500g icing sugar

To decorate

200g biscoff spread

Biscoff biscuits

Method

1. Start off by making the biscoff cakes. Preheat the oven to 180'C, and grease and line two 8 inch round cake tins. Cream the margarine and sugar together until light and fluffy in a medium bowl, using either a wooden spoon or electric hand mixer.

2. Mix the biscoff spread in until nicely combined, then add one egg at a time, with a bit of flour to stop it curdling. Once all the eggs are mixed in, fold in the remaining flour and baking powder with a metal spoon.

3. Divide the cake mix evenly between the two tins, and bake in the oven for 20-25 minutes, until lovely and golden, and the tops spring back when you push them with your finger.

4. Leaving the biscoff sponges to cool, make the chocolate sponge. As above, grease and line one 8 inch round tin and in a small bowl, cream together the margarine and sugar until pale and fluffy.

5. Melt the dark chocolate in a separate ramekin. Add the egg and three quarters of the flour to the creamed margarine and sugar and mix until combined.

6. Using a metal spoon, gently fold in the cocoa powder, baking powder, remaining flour and melted chocolate until nicely combined.

7. Pop the cake in the oven and as above, bake for 20-25 minutes until springy when touched.

8. While the cakes are cooling, make the biscoff buttercream by combining the butter, icing sugar and biscoff spread together until smooth.

9. Once the cakes are completely cool, they can be sandwiched together with the biscoff buttercream. On a cake board/ cake tin lid/ plate, spread about 1tsp worth of the buttercream on there, and place one of the biscoff sponges on top. This will stop it from sliding and make decoration easier. Spread half of the buttercream on top of the bottom biscoff cake and place the chocolate one on top. *The cakes may need the tops trimming before sandwiching together, do this using a bread knife, ensuring you cut off small bits at a time to ensure it is straight and accurate*. Spread the other half of the buttercream on top of the chocolate cake and place the second biscoff sponge on top.

10. Now make the vanilla buttercream by combining all the ingredients, until it is light and fluffy. Using this you will now want to create a crumb coat; a thin layer of buttercream on the sides and top of the cake. This helps patch up any gaps you may have between layers. Let it dry.

11. Now smooth more buttercream onto the cake to form a nice layer, ensuring it is smoothed out and as even as possible, hiding all of the crumb layer.

12. In a small bowl, gently heat the biscoff spread in the microwave until it is a drippable consistency (fairly runny). Either using a piping bag or spoon, create the drips on the cake by starting at the top, and easing the mixture down to create different lengths around the whole of the cake. Spread any remaining spread on top of the whole cake.

13. Using a piping bag and star nozzle, pipe roses on top of the cake using the remaining buttercream, and to cover any messy bits from the drips.