Ingredients:

  • 2 cups (250g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ cups (300g) granulated sugar
  • 1 ½ tsp (7g) baking powder
  • 1 ½ tsp (7g) baking soda
  • 1 tsp (5g) salt
  • 2 large (100g) room temperature eggs
  • 1 cup (240ml) whole milk
  • ½ cup (115g) vegetable oil
  • 2 tsp (10ml) vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (225g) unsalted butter, softened
  • ¾ cup (190g) Biscoff cookie butter (creamy)
  • 3 cups (360g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5g) vanilla extract
  • ½ cup (125g) Biscoff spread, melted
  • 1 cup (120g) Biscoff biscuits, crushed

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Sift together all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt in a large bowl.
  3. Add room temperature eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients; beat on medium speed until well combined.
  4. Stir in boiling water by hand (blooming the cocoa) until the batter is smooth.
  5. Divide batter equally between the two pans and bake for 25 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
  6. Prepare the buttercream by beating softened unsalted butter and Biscoff cookie butter until smooth, then gradually adding sifted powdered sugar, heavy cream, and vanilla extract.
  7. Assemble the cake by layering sponge with frosting and melted Biscoff spread, then frosting the exterior.
  8. Chill the cake for 2 hours to stabilize the frosting.
  9. Decorate with crushed Biscoff biscuits before serving.