Ingredients

Step by step

1. Preheat the oven to 180°C, fan160°C, gas 4 and grease and line a 900g loaf tin (about 10cm x 20cm on the base). Microwave the milk for 30 seconds until steaming. Put the coffee and cocoa in one bowl and 100g of the Biscoff spread in another. Divide the hot milk between the bowls and stir both until well combined.
2. Beat the butter and sugar together until light and creamy, then add the eggs one at a time, beating between each addition. Fold through the flour, baking powder and vanilla until smooth. Divide between two bowls; stir the Biscoff mixture into one and the coffee mixture into the other.
3. Set aside five Biscoff biscuits then chop the remainder. Alternately dollop the two cake batters into the tin until the base is covered then scatter over half the chopped biscuits. Continue with the remaining batter and chopped biscuits, finishing with a final layer of batter. Tap the tin on a surface then use a skewer to swirl the mixtures together. Arrange the reserved biscuits on top, pressing in slightly, then bake for around 1 hour or until a skewer inserted into the loaf comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
4. To decorate, melt the chocolate and warm the remaining Biscoff, then drizzle both over the cake. Leave to set before slicing and serving.
   
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