Biscoff fault line cake recipe #cakedesigns
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Biscoff fault line cake recipe #cakedesigns



Biscoff fault line cake recipe

Vegan, quick & easy. It was my mum's birthday yesterday, and as I am the baker of the house... I wanted to make her a very special and over the top cake! 3 layers of rich chocolate cake, with a filling of chocolate buttercream and Biscoff spread, coated in vanilla buttercream, with Biscoff cookies and edible gold! I've been seeing these 'fault line cakes' everywhere on Instagram and I just had to make one! It was easier to make than I thought and it was lots of fun! This cake tastes absolutely divine, it was thoroughly enjoyed. I had more than one slice- haha! Preparation- 10 minutes Baking time- 28-30 minutes Serves- Approximately 10-12 Level- Medium ... Ingredients for the cake -480ml of dairy-free milk (I use unsweetened almond milk) -2 teaspoons of apple cider vinegar -420g of self-raising flour -2 tablespoons of cocoa powder -470g of golden caster sugar -1 teaspoon of baking powder -1 teaspoon of bicarbonate of soda -120g of coconut oil (melted) Ingredients for the buttercream -210g of dairy-free butter -600g of icing sugar -1 teaspoon of vanilla extract -1/2 teaspoon of dairy-free milk (I use unsweetened almond) + -Cocoa powder +Biscoff spread (melted) ... To make the cakes Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper. Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'. Step 3- In a large mixing bowl, sift the flour, cocoa powder, sugar, baking powder and bicarbonate of soda. Mix well to combine. Step 4- Add the melted coconut oil into the 'buttermilk' and whisk to combine. Step 5- Add the wet ingredients into the dry ingredients and mix. Step 6- Pour equal amounts of batter into the lined cake tins. Make sure to tap the tins on the worktop to remove any air bubbles. Step 8- Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch. Step 9- Place the cakes on a cooling rack and allow to cool fully. Once cool, pop them into a sealed container to keep them fresh before frosting. To make the buttercream Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar and vanilla extract. Step 2- Divide the buttercream between two bowls. Step 3- To one of the bowls, mix in some cocoa powder to make the chocolate buttercream for the filling. Step 4- Stack and fill the cake with the chocolate buttercream. Drizzle over some Biscoff spread between the layers (optional). Step 5- Crumb coat the whole cake with chocolate buttercream and pop into the fridge to set. This will take around 1 hour. How to create the fault line with buttercream Step 1- Add a thick layer of buttercream to the outside center of the cake. Step 2- Press broken up Biscoff cookies into the soft buttercream. Alternating them so that they fit next to each other perfectly. Step 3- Add a thick layer of buttercream to the top and bottom of the cake, leaving the cookies exposed, and using a cake scraper or large spatula, smooth out the buttercream. You want the buttercream to be thick so you don't scrape off the cookies. Check out this amazing tutorial I found on Youtube! Step 4- Paint the edges of the buttercream (the fault line) with edible gold (optional). To decorate, I added leftover buttercream into a piping bag fitted with a medium open star tip nozzle and piped some swirls around the top of the cake, added on some Lotus cookies and cookie crumbs. Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. Best eaten within a few days! PIN ME Make sure you follow me on my social media My Instagram- https://www.instagram.com/thelittleblogofvegan/ Facebook- https://www.facebook.com/littleblogofvegan/ Twitter- https://twitter.com/BlogofVegan I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan All of my social media links are in the side bar...come and say Hi Share and follow me for more yummy posts to come!

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