115g(½ cup) non-dairy spreadI used Flora Plant Butter
120ml(½ cup) non dairy milkslightly warm
170g(1 cup) dark chocolate chipsmelted and cooled slightly
200g(1 cup) smooth Biscoff Spread
Decoration
100g(½ cup) smooth Biscoff Spreadmelted for the drip
Biscoff biscuitsto decorate, as needed
Instructions
Make the cake layers
Preheat the oven to 180C (350F). Spray 3x15cm (6in) cake tins with cake release and line the bottoms with baking paper.
Measure the liquid ingredients (oil, vinegar, vanilla and milk) into a large mixing bowl.
Sift in the flour, sugar, baking soda, cocoa powder and spice. Use a balloon whisk to mix everything together until you have a smooth glossy batter.
Divide between the prepared tins and bake for about 28-30 minutes, or until a skewer inserted in the centre comes out clean and the cakes are coming away from the edges of the tins.
Cool in the tins for 10 minutes then turn out to a wire rack to cool.
Make the frosting
Heat the Biscoff spread in the microwave for 20 seconds until becomes runny and easy to use. You can heat it in the jar, provided you have removed all traces of the foil top.
Use digital scales to measure the icing sugar, cocoa powder, non-dairy spread, half the milk into a bowl. Add the melted chocolate and Biscoff spread.
Beat together on low speed to combine. Increase the speed and beat for a few minutes, adding the rest of the milk as needed, until the frosting is glossy and thick, stopping the mixer to scrape the bottom and sides of the bowl.
Assemble The Cake
Transfer the frosting to a piping bag fitted with a plain round tip.
Pipe a thin layer of frosting over the bottom cake layer, top with the second, repeat, and then top with the third.
Add a generous amount of frosting over the top and sides of the cake and smooth using a side scraper and palette knife. Chill the cake for 30 minutes.
Add a second layer of frosting and smooth over the top and sides of the cake.
Drip Biscoff spread around the top of the cake letting it drip down the sides.
Decorate with Biscoff cookies, piping any extra frosting over the top of the cake.