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
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)
+Biscoff spread (melted)
1. Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.
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’.
3. In a large mixing bowl, sift the flour, cocoa powder, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
4. Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.
5. Add the wet ingredients into the dry ingredients and mix.
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.
7. 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.
8. 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.
1. In a bowl/stand mixer, cream the butter on high then add in the icing sugar and vanilla extract.
2. Divide the buttercream between two bowls.
3. To one of the bowls, mix in some cocoa powder to make the chocolate buttercream for the filling.
4. Stack and fill the cake with the chocolate buttercream.
Drizzle over some Biscoff spread between the layers (optional).
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
1. Add a thick layer of buttercream to the outside center of the cake.
2. Press broken up Biscoff cookies into the soft buttercream. Alternating them so that they fit next to each other perfectly.
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!
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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