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| Biscoff Bundt Cake with Espresso Ganache - ButterYum |
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 ;).
Wow, this cake is heavenly - and the espresso ganache that enrobes it is the perfect compliment so please don't be tempted to make the cake without it. Words simply cannot describe how yummy this combination is, but you'll never know if you don't try it so get in the kitchen and find out for yourself. Enjoy!
You can use either Biscoff Spread or Cookie Butter in this recipe - they're basically the same and are equally addictive.
I can't live without this stuff. Makes my cakes release from their pans perfectly.
Tip - spray your cake pans in the sink to avoid the overspray from falling onto your floors and counters. I love the shape of this Heritage Bundt pan by NordicWare. It was a gift from my mother - Thanks Mom!!
Biscoff spread, butter, and sugar - we're off to a great start.
Pourfect Bowls and Beater Blade attachments - wouldn't bake without them. Let me explain...
I always hated stopping my mixer to scrape down the sides of the bowl, but now I don't have to because my beater blade attachment scrapes the sides of the bowl while it mixes. Love that!
Here's another great find - a POURfect beaker. It really does pour perfectly - no drips down the side of the cup, no overflow. Love it, love it.
...still don't need to scrape the bowl. Happy! 
This isn't the best photo, but another product I use every single time I bake is my POURfect bowl. It directs the dry ingredients right into the mixing bowl. If you've ever struggled to get your dry ingredients into your stand mixer without spilling them all over the place, do yourself a favor and get one of these bowls. No more wasted wax paper and never again will I have to scrape spilled flour off the counter. These bowls come in many sizes, but I find the 6 and 8-cup sizes most useful. I'll never part with mine.
Okay, we're ready to pour our batter into the cake pan. 
Then into the oven. The batter will rise a bit in the oven, but it's pretty thick so you shouldn't have to worry about it spilling over. If you're worried, slip a sheet pan underneath. When the cake is done, just trim any excess cake off using a serrated knife so the cake will be level when you flip it out of the pan to cool.
See how the Baker's Joy spray allowed the cake to release perfectly? Works like a charm every time. Cool cake completely before drowning in espresso ganache. I can hardly wait!
Oops, I didn't get any photos while I was making the ganache - just melt everything together over a low flame, stirring constantly, until it's thoroughly combined - takes like 5 minutes at most (or you can use the microwave). You don't have to do this, but I like to strain the ganache through a sieve to make sure it's perfectly smooth. Cool until it thickens a bit, then pour over the cake.Oh My!Biscoff Bundt Cake with Espresso Ganache
serves 16
Printable Recipe
For the cake:
3 cup all purpose flour
1 teaspoon fine salt
1 teaspoon baking powder
16 tablespoons unsalted butter, room temperature
2 1/2 cups granulated sugar
1 cup Biscoff Spread (or "Cookie Butter")
4 large eggs
1/2 cup milk
For the Ganache:
1 tablespoon instant espresso powder
3/4 cup heavy cream
3/4 cup semi sweet chocolate chips
For the cake:
Preheat oven to 350F and place rack in lower middle position. Prepare bundt pan with flour/oil baking spray. Whisk together the dry ingredients; 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 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. Cool for 5 minutes before removing from cake pan; allow to rest on cooling rack until completely cool.
For the ganache:
While the cake is cooling, make ganache by gently heating the heavy cream in a medium sauce pan over medium heat; 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 strain into a bowl and allow 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.
adapted from A Beautiful Bite
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