1 box NOMU MiniMakes Chocolate Cake Batter Mix
2 large eggs
1/3 cup (80ml) vegetable oil
1/2 cup (125ml) milk or buttermilk
3/4 cup (about 200g) smooth Biscoff spread
Biscoff cream: (see Tips)
2 tbsp smooth Biscoff spread
2/3 cup (160ml) whipping cream
2 tbsp icing sugar, sifted
Crushed Biscoff cookies, to decorate (optional)
Preheat the oven to 160°C and grease and line a 20cm square cake tin with baking paper.
Whisk the eggs until foamy, then mix in the vegetable oil and milk until combined. Add the cake mix and stir to form a smooth batter.
Pour the batter into the prepared cake tin and bake for 25-30 minutes or until cooked through when tested with a skewer. Remove from the oven and allow to cool completely in the tin.
Gently heat the ¾ cup of Bicoff spread in the microwave until softened and runny. Poke holes into the cooled cake in a 5 x 5 grid with the handle end of a wooden spoon – don’t press all the way to the bottom of the cake. Pour over the runny Biscoff and spread evenly over the surface of the cake, encouraging the Biscoff to seep into all the poked holes. Place the cake in the fridge for 15 minutes to set.
For the Biscoff cream, gently melt 2 tbsp Biscoff spread in the microwave until runny. Place the cream into a large mixing bowl and add the Biscoff spread and icing sugar. Whip with an electric mixer until thick, taking care not to overmix. Dollop the cream on top of your cake and ripple using the back of a spoon. Finish with some crushed Biscoff cookies and serve!
Tip: Using vegetable oil instead of melted butter keeps the cake extra moist. If you don’t have Biscoff cookies, a drizzle of melted Biscoff spread will also make a stunning finish for this cake.
For a more stable topping in warmer weather, you can decorate this cake with a Biscoff buttercream. Whip 80g softened butter and 50g smooth Biscoff spread until smooth, then mix in 80g sifted icing sugar. Add a splash of milk or cream for a softer consistency.
1 box NOMU MiniMakes Chocolate Cake Batter Mix
2 large eggs
1/3 cup (80ml) vegetable oil
1/2 cup (125ml) milk or buttermilk
3/4 cup (about 200g) smooth Biscoff spread
Biscoff cream: (see Tips)
2 tbsp smooth Biscoff spread
2/3 cup (160ml) whipping cream
2 tbsp icing sugar, sifted
Crushed Biscoff cookies, to decorate (optional)
Preheat the oven to 160°C and grease and line a 20cm square cake tin with baking paper.
Whisk the eggs until foamy, then mix in the vegetable oil and milk until combined. Add the cake mix and stir to form a smooth batter.
Pour the batter into the prepared cake tin and bake for 25-30 minutes or until cooked through when tested with a skewer. Remove from the oven and allow to cool completely in the tin.
Gently heat the ¾ cup of Bicoff spread in the microwave until softened and runny. Poke holes into the cooled cake in a 5 x 5 grid with the handle end of a wooden spoon – don’t press all the way to the bottom of the cake. Pour over the runny Biscoff and spread evenly over the surface of the cake, encouraging the Biscoff to seep into all the poked holes. Place the cake in the fridge for 15 minutes to set.
For the Biscoff cream, gently melt 2 tbsp Biscoff spread in the microwave until runny. Place the cream into a large mixing bowl and add the Biscoff spread and icing sugar. Whip with an electric mixer until thick, taking care not to overmix. Dollop the cream on top of your cake and ripple using the back of a spoon. Finish with some crushed Biscoff cookies and serve!
Tip: Using vegetable oil instead of melted butter keeps the cake extra moist. If you don’t have Biscoff cookies, a drizzle of melted Biscoff spread will also make a stunning finish for this cake.
For a more stable topping in warmer weather, you can decorate this cake with a Biscoff buttercream. Whip 80g softened butter and 50g smooth Biscoff spread until smooth, then mix in 80g sifted icing sugar. Add a splash of milk or cream for a softer consistency.
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