Chocolate Cake with Biscoff Buttercream

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This chocolate cake is an absolute treat with a light chocolate sponge and a Biscoff buttercream for the topping, which makes it extra special. The recipe was created in collaboration with my friend, Anthony Amourdoux.

Ingredients
For the Cake
100ml whole milk
50ml sunflower oil
2 eggs
225g self-raising flour
225g caster sugar
65g cocoa powder
1½ tsp bicarbonate of soda
½ tsp salt

For the Buttercream
150g butter, softened
150g icing sugar
2 tbsp espresso powder
1 tbsp dark rum
200g Biscoff spread

Method
– Preheat the oven to 180°C / 160°C with a fan. Grease and line a deep baking tray.

– Pour the milk and 100ml water in a pan. Bring it to a boil.

– Crack the eggs into a large bowl and add oil. Whisk until light and fluffy. Continue to whisk as you slowly pour in the milk.

– Continue to whisk as you add the flour, the sugar, bicarbonate of soda, and salt.

– Once smooth, pour into the baking tray and spread to the edges. Bake in the oven for 20-25 minutes.

– Take the cake out of the oven and the tray and place it on a wire rack to cool completely.

– To prepare the buttercream, place the butter and sugar in a large bowl and whisk until light and fluffy.

– Mix the espresso powder with 2 tbsp of hot water. Add this to the buttercream along with the rum and Biscoff spread. Whisk to combine.

– Spread this on top of the cake and cut the cake into squares to serve.