400g unsalted butter
400g light brown sugar
400g self raising flour
8 medium eggs
2tsp baking powder
250g unsalted butter, room temp
500g icing sugar
300g Biscoff spread
450g white chocolate, chopped
150ml double cream
200g Biscoff spread
Biscoff buttercream (as above)
1. Preheat your oven to 180’C and line three 8″/20cm cake tins with parchment paper.
2. Add butter and sugar to a bowl, and beat until light and fluffy.
3. Add in flour, eggs and baking powder. Beat again until a smooth texture is formed.
4. Split evenly between the three tins and bake in the oven for 30-35 minutes.
5. Once baked, leave to cool in the tin for 10 minutes, and leave to cool fully on a wire rack.
1. Beat butter on its own until smooth and supple.
2. Add in icing sugar a little at a time and beat fully until light and fluffy.
3. Add in the Biscoff spread and beat until combined. If it’s really stiff, add in 1-3 tbsp of boiling water mixing fully each time.
1. Add your chocolate and cream to a microwavable bowl and heat for 15-30 second intervals at half power. Keep going and stirring each time, until a smooth ganache is formed. Leave the ganache in a bowl and stir every few minutes until it forms a peanut butter like consistency.
1. Add a smidge of buttercream on the cake board and add your first cake. Spread over some of the buttercream. Add on the second cake and repeat.
2. Add on the third cake – spread some of the buttercream on top and around the edges until the sides are smooth and you have created a crumb coat. It doesn’t need to be thick, it just needs to fill any gaps or holes that may be on the sides.
3. Refrigerate the cake for 10-15 minutes to set the crumb coat. Once done, using a spatula slather over the ganache and smooth around. Keep repeating this until the sides of the cake are smooth. Set the cake in the fridge again for 10-15 minutes.
4. Carefully melt down the Biscoff spread until drippable and drip down the sides of the cake and over the top. Set the cake in the fridge again for 10-15 minutes.
5. Pipe some swirls of the leftover buttercream on top using a piping bag and decorate with the biscuits and crushed biscuits.