Chocolate Biscoff Cake

Two favourites, one magical slice. Our Chocolate Biscoff Cake brings together the rich, indulgent bake of our much-loved Chocolate Caramel Fudge cake with the caramel-kissed, spiced crunch of our Biscoff Cake. Velvety chocolate sponge, layered with creamy Biscoff and Biscoff buttercream and finished with golden biscuity sprinkles, makes every bite a playful hug for your taste buds.

Also available in vegan

Meet our Chocolate Biscoff Cake - where the best of two worlds collide. We’ve taken the rich, smooth, and utterly indulgent Chocolate Caramel Fudge cake that you love and combined it with the irresistible caramel and spiced magic of Biscoff. Each slice layers velvety chocolate sponge with creamy, golden Biscoff and Biscoff buttercream, crowned with crunchy biscuity sprinkles. Bold, comforting, and unapologetically delicious, this is a cake made for sharing smiles, celebrating togetherness, or treating yourself to a moment of pure delight.

Every bite proves that when a superior bake meets amazing flavour, the result is pure Sponge magic.

Ingredients & allergens

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Biscoff Spread [Caramelised Biscuits (WHEAT Flour, Sugar, Vegetable Oils (Palm, Rapeseed), Candy Sugar Syrup, Raising Agent (Sodium Hydrogen Carbonate), SOYA Flour, Salt, Cinnamon), Rapeseed Oil, Sugar, Emulsifier (Lecithins (SOYA)), Acid (Citric Acid)], Sugar, Self Raising Flour [Flour (WHEAT, Calcium, Iron, Niacin, Thiamine) Raising Agents (Sodium Bicarbonate, Calcium Phosphate)], Rapeseed Oil, MILK, Dark Chocolate [Cocoa Mass, Sugar, Cocoa Butter, Emulsifier (SOY Lecithin (E322)), Natural Vanilla Flavouring ], EGGS, Butter (MILK), Cocoa Powder, Golden Syrup, Biscoff Crumb [WHEAT Flour, Sugar, Vegetable Oils (Palm, Rapeseed), Candy Sugar Syrup, Raising Agent (Sodium Hydrogen Carbonate), Salt, Cinnamon], Vegetable Fat [Vegetable Oil (Palm, Rapeseed), Water, Salt], Baking Soda, Instant Coffee, Xanthan Gum E415

ALLERGENS IN BOLD. Made in a kitchen which handles eggs, nuts, milk, soya & sulphites.

Storage & Care

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GET THAT SWEET SPOT

Buttercream loves a gentle warm-up, and brownies need a little patience to reach their soft, gooey magic. Our bakes have been chilling in transit and need time to be their best so if your sponge is a little dry give it some more time.

ROOM TEMP, BEST TEMP

Let your bake rest in their packaging for up to 12 hours or when it reaches room temperature. It will then be at its full, fluffy glory. Cake is always at its best when it’s cosy, not chilly.

KEEP IT FRESH

Pop leftovers in an airtight container and store somewhere cool and dry... no fridge chills or sunbathing, please! Keeping them at room temperature keeps your bakes soft, gooey, and full of joy.

FREEZE FOR FUTURE JOY

Celebration postponed? Wrap your cake carefully and freeze for up to six months. When you’re ready, thaw at room temperature to bring back that soft, fresh-baked magic you love.

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