• Preheat oven to 350ºF. Prepare three 6-inch pans and place on a cookie sheet.
• Sift the flour, baking powder, baking soda and salt into a small bowl, or onto a sheet of parchment. Set aside.
• Add the oil, Biscoff spread, granulated and brown sugar and vanilla extract to the bowl of a stand mixer. Using the paddle attachment, beat until combined. Scape sides, if needed.
• Add the flour mixture and continue to beat. Scrape down sides.
• Gradually add the milk and beat until batter is smooth.
• Divide the batter evenly among the three pans for uniformed cake layers.
• Place the baking tray with the pans on the middle rack of a pre-heated oven and bake for 30 minutes. Check for doneness before removing.
• Remove from oven and place the three pans on a cooling rack and allow to cool for 10-15 minutes before removing from pan.
• Allow to cool completely on a wire cooling rack.

To make the buttercream:

• Using a clean towel and some lemon juice or vinegar, clean your mixing bowl, whisk attachment and any utensils to remove any traces of grease. Rinse and dry thoroughly.
• Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
• Add egg whites, sugar and salt to the mixing bowl and place over the pot, ensuring the bottom of the bowl is not in contact with the water in the pot. Insert a thermometer into the egg white mixture and whisk continuously and gently, until temperature reaches 160°F.
• Once at the correct temperature, remove from heat and transfer mixing bowl to the stand mixer. With the whisk attachment, begin to whip the egg mixture until it becomes a thick, glossy, meringue and the bottom of the bowl is no longer warm to the touch. Do not begin adding butter while the bowl is still warm.
• Switch from your whisk to paddle attachment and with mixer on low speed, add butter cubes, one at a time, until incorporated. Continue to mix until it has reached a silky smooth texture.
• Add vanilla bean paste, continuing to beat on low speed until well combined.

Ganache

• Place chocolate in a bowl and set aside.
• Add the glucose and cream to a small saucepan and bring to a light boil.
• Pour the hot cream mixture over the chocolate and allow to sit for about 2-3 minutes.
• use a hand whisk to gently stir the mixture until fully combined.
• Allow to cool to room temperature then pour over cake, using an offset spatula to move the ganache to the edges and level the surface, as needed.
• Soften about a tablespoon of Biscoff and drizzle over the ganache.

Assembly

• See video above