Coffee Biscoff Cake
For the Cake:
- Start by dissolving 11g of instant coffee in 35g of hot water. Mix in 40g of Biscoff spread.
- In a bowl, combine the coffee mixture with 300g of soy milk, 200g of applesauce, and 100g of oil.
- In another bowl, mix 360g of flour, 55g of crushed Biscoff cookies, 20g of cornstarch, 260g of sugar, 2/3 tsp of salt, 1 tsp of cinnamon, 1 tsp of vanilla, 12g of baking powder, and 3g of baking soda.
- Add the wet ingredients to the dry mixture and stir until just combined.
- Gently fold in 65g of coarsely broken Biscoff cookies.
- Pour the batter into two 18cm pans and bake at 180 degrees Celsius (approximately 356 degrees Fahrenheit) for 35-40 minutes.
- Once the cakes have cooled, remove the domes and slice each cake into two layers.
- Soak each layer with cold coffee.
For the Cherries:
- Lightly mash 300g of canned cherries with a fork.
- In a pot, combine the cherries with 15g of sugar and 30g of lemon juice.
- Dissolve 12g of cornstarch in 12g of cherry juice, then add it to the pot.
- Bring the mixture to a boil while stirring constantly until it thickens.
- Let the cherry compote cool completely.
For the Chocolate Mousse:
- Heat 100g of cream and 1.5 tsp of sugar until almost boiling.
- Pour the hot cream over 110g of dark chocolate (70%) to create a ganache.
- Gently fold in 100g of whipped cream (soft peaks).
- Transfer the mixture to a 15cm silicone mold and freeze.
For the Biscoff Buttercream:
- Beat 450g of vegan butter for 5-10 minutes until it turns white and pale.
- Add 200g of Biscoff spread, one tablespoon at a time.
- Mix in 305g of powdered sugar, 0.5 tsp of salt, and 1 tsp of vanilla.
Happy baking, and enjoy your delicious creation! ✨
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