Thursday, January 24, 2013

Biscoff Bundt Cake with Espresso Ganache

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 Trader Joe's Cookie Butter in this recipe - they're basically the same.
Both 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.


 Love my POURfect Bowls and BeaterBlade attachment - 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 beaterblade 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






37 comments:

  1. I wanted to get that Nordic Ware bundt cake and when I went to get it, they sold out in that store..shoot!! Your cake looks yummy and thanks for the recipe, step by step, too. Big hugs,
    FABBY

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    Replies
    1. It's one of the coolest pans ever - glad Amazon has it in stock. Have a great weekend.

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  2. The cake sounds incredible! I have the beater blade, but not the beaker. I have some Biscoff in the pantry, but I've been wanting to try the cookie butter to compare the tastes. Thanks for sharing.

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    1. Don't you love your beater blade? Best thing ever! The cookie butter tastes a slightly different, but very, very similar. I have to hide them both from myself. Lol!

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  3. I love everything about the looks of this recipe. The pan, the chocolaty goodness... OH MY. I love everything, that is, but how my jeans are gonna fit after I make this.

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    1. Lol - that's why I make it only when I have a large group of people to feed.

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  4. I've just bought some Biscoff so your delicious cake recipe comes at a perfect time. Truly decadent-my family will love it!

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  5. Oh goodness! This looks amazing! Thanks for linking up at what i am eating last week! Would love to have you link up again this week http://www.townsend-house.com/2013/01/what-i-am-eating-13.html

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  6. "drowning in espresso ganache"....best phrase ever ;-)

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  7. I love the cookie butter! I eat it with a spoon sometimes :-) I have the Nordic pan and will try this.

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  8. Ok, I am putting the pour-beaker and beater on my wish list. My family laughs at me because I can attribute each baking rack, rolling pin, etc. to everyone that gifted it to me, but I can't remember where I got that dress or that pair of shoes.

    Thanks for all the helpful hints; it's these things that help us be successful.

    Your cake looks beautiful and delish.

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    Replies
    1. Haha - I'm the same way. I can tell you where and when I got all my kitchen items. You're going to love them both.

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  9. Cookie butter and cake together? Oh my goodness, dreams come true!!

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  10. Hi Patricia,
    This is a beautiful Bundt Cake, I just love it and would like to have extra Ganache on my slice please. Hope you have a great weekend and thanks for sharing your tasty recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  11. I'm pretty sure I'm in chocolate and cake heaven. Looks delicious!

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  12. WOW! Getting tempted just by looking at it, absolutely fantastic! Thanks Patricia for visiting me and for your sweet words. I'm now following your delicious blog via GFC. Have a great weekend!

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  13. I found you from the What's Shaken link up. Wow, what a beautiful cake, it would be perfect for Valentine’s. I just started a new Saturday Spotlight Linky Party on my blog this week, and would love to have you stop by and share! http://angelshomestead.com/saturday-spotlight-1/

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    1. Thanks for the invitation - I'll stop by!

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  14. I just made a bundt caking using my Heritage cake pan a few days ago too. Love the shape and I agree, no way I would use it without Bakers Joy. I love Biscoff cookies so I'm positive I would love this bundt recipe!

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  15. Thank you so much for linking this recipe up at Recipe Sharing Monday! The new link party is up and I'd love to see you back. Have a great week. :)

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  16. I am so addicted to Biscoff and love this cake here so so much! First of all thank you for sharing this at Wednesday Extravaganza and second of all, congratulations, you got most voted this week with amazing 17 votes! Means, another spot on my Wall of Fame ;)

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    1. Happy-Happy!! Thanks for letting me know - you made my day.

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  17. That cake looks so good. Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!


    Cheers,
    Kathy Shea Mormino

    The Chicken Chick

    http://www.The-Chicken-Chick.com

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  18. I am so trying not to eat sweets, but this cake is making my mouth water as I just sit and look at it. Somehow looking does not provide the same satisfaction as tasting.

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  19. Boy, oh boy! Does that look wonderful! I would love to have you join me as I kick off my brand new Creative HomeAcre Hop today at:
    http://www.theselfsufficienthomeacre.com/category/the-creative-hopmeacre-hop

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  20. Hi Stopping by from The Creative HomeArce Hop! Your cake is beautiful and the step by step pictures are great! This cake is going to have everyone running to the kitchen to look for bundt pans we have stored in the back of our cupboards!! I have several and I'm going to go look for mine~ Now following on GFC. Stop by sometime! Lynn H @ Turnips 2 Tangerines

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  21. Hi Patricia, I am in love with Biscoff spread and this recipe sounds amazing. Thank you for joining the Open House party and check out this weeks party where your post will be featured.
    xx, Sherry

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  22. Hi Patricia!!!

    This looks absolutely delicious!!

    I read your 'About Me' and I'm going to let you teach me how to cook. I'm a diabetic who at the age of 9 was always fed by specific amounts and times.

    The kitchen is the last place in the house I want to be, but, I'm going to follow you and hopefully become a better cook.

    Thank you for you wanting to help!!

    Pam

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    1. Glad to meet you, Pam, and thank you for your kind words. Although this blog isn't dedicated to diabetic-friendly foods, most of what I make can be adjusted using the same techniques I'm sure you are accustom to using. I hope you enjoy what I have to offer.

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  23. Thank you for the spray-in-the-sink tip! Baker's Joy is great, I used to hunt around for it in the UK. Does its job, every time.

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  24. Just wanted you to know that your recipe is being included in a chocolate roundup. I will be pinning and tweeting it this week too. Happy Valentine's Day.

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  25. Hello Patricia and thank you for sharing this recipe, I have made the Biscoff Bundt Cake with Espresso Ganache and it’s just WOW!..Lol.lol. so absolutely delicious!!P.S. I love coffee…lol…

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Thanks for visiting!