CHOCOLATE BISCOFF BUNDT CAKE

I am known for eating spreads by the spoonful. However, finding myself all curled up in bed with stomach ache one night last week, after scoffing down half a jar of Lotus biscuit spread in one go (duhhh), I had an epiphany. Why not putting this delicious yet dangerous treat to good use in baking? And what could go amazingly well with it (ok, arguably anything goes well with it)? Yes indeed: it's choco-Biscoff cake, ladies and gentlemen. The chocolate cake recipe taken from the Post Punk Kitchen is a gem itself. It's the moistest, lightest and fluffiest yoghurt chocolate cake. And using the biscuit spread glaze on top makes it an absolute winner. So here it is, in all its glory: vegan choco Biscoff Bundt cake for all of you to stuff your face with.

CHOCOLATE BISCOFF BUNDT CAKE

Chocolate cake from The Post Punk Kitchen

300g (2 ½ cups) plain flour

90g (1 cup) cocoa powder

1 tablespoon baking powder

1 teaspoon salt

280g (1 ¼ cup) plain soya yoghurt or other non-dairy yoghurt

265g (1 ½ cup) sugar

150ml (3/4 cup) soya milk or other non-dairy milk

120ml (1/2 cup) rapeseed or other flavourless oil

1 tablespoon vanilla extract

80ml (1/3 cup) hot water
150g (1 cup) dark chocolate chips

Biscoff glaze:

65g (1/4 cup) Lotus/Biscoff caramelised biscuit spread

120g (1 cup) icing sugar

1/4 teaspoon vanilla extract

2-3 tablespoons soya milk or other non-dairy milk 

Preheat oven to 180°C (350 F) and lightly grease a 22 cm Bundt pan. In a mixing bowl, whisk together yoghurt, sugar, soya milk, vanilla extract and oil. Sift in half the flour, cocoa powder, baking powder and salt. Mix until just combined, then add the remaining flour and hot water and mix again until combined. Fold in the chocolate chips. Transfer batter into the Bundt pan and bake for 55 minutes or until a skewer inserted into the centre comes out clean. Let the cake cool in the pan for about 20 minutes, then invert onto a cooling rack to cool completely. Once cool, make the glaze: whisk together biscuit spread, icing sugar and vanilla extract, adding the milk a tablespoon at a time until smooth. Spread the glaze over the cake and decorate with cocoa nibs or bits of chocolate if you like.