Coffee Biscoff Cake

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Coffee Biscoff Cake

 

Coffee Biscoff Cake

For the Cake:

  1. Start by dissolving 11g of instant coffee in 35g of hot water. Mix in 40g of Biscoff spread.
  2. In a bowl, combine the coffee mixture with 300g of soy milk, 200g of applesauce, and 100g of oil.
  3. In another bowl, mix 360g of flour, 55g of crushed Biscoff cookies, 20g of cornstarch, 260g of sugar, 2/3 tsp of salt, 1 tsp of cinnamon, 1 tsp of vanilla, 12g of baking powder, and 3g of baking soda.
  4. Add the wet ingredients to the dry mixture and stir until just combined.
  5. Gently fold in 65g of coarsely broken Biscoff cookies.
  6. Pour the batter into two 18cm pans and bake at 180 degrees Celsius (approximately 356 degrees Fahrenheit) for 35-40 minutes.
  7. Once the cakes have cooled, remove the domes and slice each cake into two layers.
  8. Soak each layer with cold coffee.

For the Cherries:

  1. Lightly mash 300g of canned cherries with a fork.
  2. In a pot, combine the cherries with 15g of sugar and 30g of lemon juice.
  3. Dissolve 12g of cornstarch in 12g of cherry juice, then add it to the pot.
  4. Bring the mixture to a boil while stirring constantly until it thickens.
  5. Let the cherry compote cool completely.

For the Chocolate Mousse:

  1. Heat 100g of cream and 1.5 tsp of sugar until almost boiling.
  2. Pour the hot cream over 110g of dark chocolate (70%) to create a ganache.
  3. Gently fold in 100g of whipped cream (soft peaks).
  4. Transfer the mixture to a 15cm silicone mold and freeze.

For the Biscoff Buttercream:

  1. Beat 450g of vegan butter for 5-10 minutes until it turns white and pale.
  2. Add 200g of Biscoff spread, one tablespoon at a time.
  3. Mix in 305g of powdered sugar, 0.5 tsp of salt, and 1 tsp of vanilla.

Happy baking, and enjoy your delicious creation! ✨

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