Lotus Biscoff Brownie Drip Cake

Directions

• To make the brownie layers:
  Preheat your oven to 180°c/160°c fan, and line three 8 inch cake tins with parchment paper.
  
• Cube the butter and break up the chocolate into a large heat proof bowl. Then microwave in small increments until melted and smooth
• Add the sugars, whisking until well combined, the gradually add the eggs one at a time whisking well after each addition.
• Add in the oil and vanilla and whisk again until combined. 
• In a separate bowl, stir together the flour, cocoa powder, baking powder, and salt.
  
• Add the flour mix to the wet ingredients and gently fold to combine.
• Divide the batter between the three cake tins. Bake for 35-40 minutes, or until the tops are dry and a cake tester inserted in the middle comes out with a few crumbs attached.
  
• Cool in tins for 10 minutes, then transfer to a wire rack and allow to cool completely.
  
• For the buttercream:
  Add the butter to either a stand mixer or a large bowl and beat until smooth and light. (I used a stand mixer but an electric whisk will do the trick too)
• Gradually add in the icing sugar and beat until it’s light and fluffy!
• Weigh out the biscoff spread into a heat safe bowl and microwave for 10-15 seconds until runny. Add this into the mixture, beating until fully combined. If its really stiff, add in 1tbsp of boiling water.
• To decorate:
  Add a tsp of buttercream to a 10 inch cake board, then add the first brownie layer to the centre and spread over some of the buttercream with a small palette knife. Add the second layer and repeat. Cover the top and sides of the cake in a thin layer of buttercream and use a palette knife and scraper to create a smooth finish. Ensure you have 3-4 tbsp of buttercream remaining for decoration. Then place in the fridge for 15 minutes before doing the drip.
• To do the drip:
  Carefully melt down the Biscoff spread in the microwave for 15-20 seconds until drippable, but not really runny! Pour into a piping bag and once full snip a small hole at the end. Start at the edge of the cake and carefully drip down the side, applying different amounts of pressure to the piping bag to create bigger and smaller drips, then fill in the centre after the drips are done, smoothing with a small palette knife going from the outside, working inwards.
  Set the cake in the fridge again for 10-15 minutes. 
• Finally, add any left over buttercream to a piping bag with a large star nozzle and begin to pipe big stars around the top. Finish by adding more biscuits to decorate.