Ingredients:
190 gr flour
200 gr sugar
3 tablespoons dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon instant coffee
6 tablespoons oil
1 tablespoon vinegar
1 tablespoon vanilla extract
240 ml cold water
biscoff cream to taste
Instructions:
1. Grease a 20x20 cm pan (or in my case 15x26) with butter or oil and line with parchment paper.
2. In a bowl, mix flour, sugar, cocoa, baking soda, salt and instant coffee.
3. Make 3 depths in the mixture. In the first one add the oil, in the second one add the vanilla and in the last one the vinegar. Lightly, pour the water over all ingredients.
4. Mix well with a mixer on minimum speed.
5. Pour the mixture into the pan.
6. On top, spoon the biscoff spread in places as much as you want. You can add quite a lot of biscoff because the cake rises a lot. It won’t be overpowering.
7. Bake for 30-35 minutes (on medium heat).
8. Leave it to cool in the pan, then remove and cut into pieces.
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