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Tuesday, 30 July 2019

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!

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2 comments

  1. Such a stunning cake! I love Biscoff in desserts ♥

    ReplyDelete
  2. I just found your blog and I am in love with your work ������

    ReplyDelete

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