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Chocolate Biscoff poke cake
Bake a chocolate cake. Destroy it by stabbing holes all over it. Patch up the holes with Biscoff spread. Finish with a silky Biscoff buttercream. Any questions?

Chocolate Biscoff poke cake

Servings: 6-8

Ingredients

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 buttercream:
80g softened butter
80g icing sugar, sifted
50g Biscoff spread
Crushed Biscoff cookies, to decorate (optional)

Directions

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 buttercream, cream the softened butter and 50g Biscoff until smooth and creamy. Mix in the icing sugar in batches, mixing well to form a thick frosting. Spread the icing on top of the cake and finish with some crushed Biscoff cookies.

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.

Ingredients

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 buttercream:
80g softened butter
80g icing sugar, sifted
50g Biscoff spread
Crushed Biscoff cookies, to decorate (optional)

Directions

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 buttercream, cream the softened butter and 50g Biscoff until smooth and creamy. Mix in the icing sugar in batches, mixing well to form a thick frosting. Spread the icing on top of the cake and finish with some crushed Biscoff cookies.

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.

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