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Biscoff Bundt Cake with Espresso Ganache

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Level: Intermediate

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Description

Calling all Biscoff spread and bundt cake lovers! Oh boy, do I have a treat for you! First let me start by saying you should definitely not make this cake if you have any issues with self-control. Don’t say I didn’t warn you.

Ingredients

  • FOR THE CAKE:
  • 3 cups All-purpose Flour
  • 1 teaspoon Fine Salt
  • 1 teaspoon Baking Powder
  • 16 Tablespoons Unsalted Butter, Room Temperature
  • 2-½ cups Granulated Sugar
  • 1 cup Biscoff Spread (or "cookie Butter")
  • 4  Large Eggs
  • ½ cups Milk
  • FOR THE GANACHE:
  • ¾ cups Heavy Cream
  • 1 Tablespoon Instant Espresso Powder
  • ¾ cups High Quality Semisweet Chocolate Chips

Preparation

For the cake:
Preheat oven to 350 F and place rack in the lower middle position. Prep a standard sized bundt pan with flour/oil baking spray.

In a medium sized bowl whisk together the dry ingredients (flour through baking powder) and set aside.

In the bowl of a stand mixer fitted with a beater blade or paddle attachment, cream the butter, sugar, and Biscoff spread together. Add the eggs, one at a time, making sure each is incorporated before adding the next. Scrape down the sides of the bowl if necessary. Add milk; mix until incorporated. Slowly add the reserved dry ingredients and mix until combined; scraping bowl if necessary.

Pour batter into prepared pan and bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

Remove pan from the oven. Cool cake in the pan for 5 minutes before removing it. Then allow it to rest on a cooling rack until completely cool. When cool, put it on a serving platter before pouring the ganache over the top.

For the ganache:
While the cake is cooling, make ganache by gently heating the heavy cream in a medium saucepan over medium heat. When cream is hot add the espresso powder and stir to dissolve. Add chocolate and continue heating slowly, stirring constantly, until the ingredients are fully combined and the mixture looks smooth and creamy.

Remove from heat and pour it through a fine mesh sieve into a bowl to make sure it’s nice and smooth. Allow ganache to cool until it thickens slightly, then pour over cake. Chill cake just long enough to set the ganache. Cover and store at room temperature for several days.

Recipe adapted from A Beautiful Bite.

2 Comments

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Avatar of Patricia @ ButterYum

Patricia @ ButterYum on 7.5.2013

Lol – Thank Beatrice!! I’m so glad you like it. Yes, I’ve tried the crunchy – it’s awesome. I hope you’ll leave a 5-mitt review for my recipe :). Have a great day.

Avatar of Beatrice

Beatrice on 7.4.2013

OMG!! I use to order those little Biscoff cookies after I had them on the airplane then when they came out with it in a spread like peanut butter well I thought I had died and gone to heaven! Love you recipe. PS have you tried the chunky? LOVE your recipe!!!!!!! Help now I need rehab! Thanks!!

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