Biscoff Drip Cake

The Biscoff  Drip Cake is the ultimate Biscoff showstopper!!! It is made up of three layers of brown sugar and Biscoff cake, filled and covered with Biscoff buttercream, and decorated with a Biscoff spread drip and Biscoff biscuits. It is basically Biscoff heaven!!! 

It would be such a perfect cake for a Biscoff  fan's birthday - or any other celebration.

Depending on where you live, Biscoff might not actually be called Biscoff. It may be known as Speculoos or Cookie Butter. No matter what you call it you cannot deny that it is utterly delicious!

This Biscoff Drip Cake is three layers of utterly incredible toffee sponge. In the cake I used light brown sugar instead of caster sugar. This is completely optional and you can use caster sugar if you prefer. The reason I used light brown sugar is because it gives the cake a delicious toffee flavour, which is incredible but it also goes well with the Biscoff spread.

Ingredients:

For the cake:

• 400g unsalted butter
• 400g light brown sugar
• 400g self raising flour
• 8 medium eggs
• 2 tsp baking powder

For the buttercream:

• 250g unsalted butter
• 500g icing sugar, sifted
• 300g Biscoff spread

For the sugar syrup:

• ¼ cup of sugar
• ¼ cup of water

For the drip:

• 140g Biscoff spread smooth

For decoration:

• 16 Biscoff biscuits

Method:

For the cake: Preheat the oven to 180ºC/160ºC for fan assist oven. Grease three 20cm/8" cake tins with butter and line the base with baking paper.

Add the butter and sugar in a mixing bowl and beat until fluffy and light. You can use a hand mixer or stand mixer for this.

Add in the flour, eggs and baking powder and beat until all the ingredients are well mix, a lovely smooth cake mixture is formed.

Split evenly between the three tins and bake in the oven for 30-35 minutes ( or until the skewer comes out clean).

Once baked, leave the cake to cool in the tin for 10 minutes, and then remove from tin and leave to cool fully on a wire rack.

For the buttercream: Beat the butter with a hand mixer or stand mixer until it is smooth and supple.

Add in the icing sugar, a little at a time and beat fully until it is light and fluffy. Add in the Biscoff spread and beat until combined. If it is really stiff, add in 1-3 tbsp of water or milk mixing fully each time.

For the syrup: In a small sauce pan boil the water and the sugar until fully dissolve on a low heat. Continue to stir for 3-4 minutes. Let the syrup cool completely in the saucepan.

To assemble the cake:

If the cakes have domed on top, level them off with a cake leveller or a serrated knife.

Spread a smidge of buttercream on the cake board. This is to prevent the cake from sliding off the board when decorating. 

Place the cake board on a decorating turn table and add your first cake to the cake board. Spread over some of the buttercream.

Add the second cake and repeat the same. 

Add on the third cake. Spread some of the butter cream on top and around the edges till the sides are smooth and you have created a crumb coat. It doesn't need to be thick, it just needs to refill any gaps or holes that may be on the sides.

Refrigerate the cake for 15 minutes to set the crumb coat.

Once set, coat the cake with second and thicker layer of buttercream and smooth it out as best you can using buttercream scraper or smoothing tool. Then put it back in the fridge for 30 minutes to set and firm up.

Melt the Biscoff for the drip in the microwave for 20 seconds, or until it is a pourable consistency. Put it in a piping bag, squeezy bottle or if you are confidence you can use a spoon.

Pipe the Biscoff around the edge of the cake, allowing it to drip down the sides in varying amounts.

Once the drips are completed, cover the whole top of the cake with the remaining Biscoff spread. Use a palette knife to smooth it out. Put the cake in the fridge for 30 minutes for the Biscoff to firm up.

Put the remaining buttercream into a piping bag with your chosen nozzle and pipe swirls all around the edge of the cake.

Decorate with Biscoff biscuits, the biscuits will go softer after being in contact with the buttercream so do this as close to serving the cake as you can.