Preheat the oven to 160°C fan
and line a 2lb loaf tin with greaseproof baking paper.
Break up the dark chocolate into
small chunks and heat in the microwave on a high heat setting for 60 secs. Stir
and heat again for 40 secs. Stir until smooth and set aside.
Cream together the sugars and
butter in a large bowl.
Mix in the eggs one at a time
with a couple large spoonful’s of the flour.
Add the cocoa powder and vanilla
extract and mix.
Stir the baking powder into the
remaining flour, then fold this into the mixture along with the milk.
Fold in the cooled melted
chocolate.
Add the mixture to the prepared
loaf tin and bake for 45 mins. Once done a cake tester/toothpick should come
out clean when inserted.
Remove from the oven and leave in
the tin for 15 mins, then carefully lift the loaf cake out of the tin and cool
on a wire rack.
Buttercream
With a handheld or stand mixer,
beat the butter for 3-5 mins until pale and fluffy.
Add the icing sugar and beat
until combined.
Mix in the caramel and beat the
buttercream for 5 mins.
Spoon the buttercream on top of
the loaf cake, spreading it until the top is covered.
Break up the Biscoff biscuits and
scatter them across the top.
Add the Biscoff Spread to a
microwaveable bowl and heat on a high heat setting for 30-40 secs until runny.
Drizzle the spread over the top
of the cake using a spoon and enjoy!
