- In a bowl add in the butter, sugar and oil.
- Mix together on high for a few minutes until light and fluffy in texture.
- Next add in both the flours, Biscoff spread and the eggs. Again, mix well for 1-2 minutes until well combined.
- Line a baking tray with baking paper and spoon in the cake mix.
- Dollop on a few extra teaspoons of Biscoff spread and swirl into the cake batter.
- Cook in a preheated oven at 160 fan for 20-30 minutes or until a skewer comes out clean.
- Leave to cool.
For the buttercream:
- Mix all the ingredients together and spread over the cooled cake with a palette knife.
To decorate:
- Sprinkle over some crushed Biscoff biscuits and drizzle over the milk chocolate.
