We topped this chocolate sponge cake with a creamy frosting of Biscoff cookie spread and applesauce.
It's rich, indulgent, and simply irresistible — all you need from a glorious cake.
Combine the milk with vinegar in a bowl.
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Mix the flour, cocoa, baking soda, and cinnamon in another bowl. Then, add 250g (9oz) of Biscoff spread and the milk mixture.
Mix all into a smooth chocolate batter.
Pour the batter into 20cm (8 inches) tin and bake it for 30 minutes at 190°C (375°F).
Mix 130g (4.5oz) of Biscoff spread with applesauce in a bowl and keep it in the freezer for 10 minutes.
Level the cake with a cake cutting wire and flip it upside down.
Finally, spread the Biscoff frosting over the chocolate cake and slice it into squares.
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