Biscoff Bundt Cake with Espresso Ganache

from ButterYum
serves 16


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 Trader Joe's "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 


To make the Cake::

  1. Preheat oven to 350F and place rack in lower middle position.  
  2. Prepare bundt pan with flour/oil baking spray.  
  3. Whisk together the flour, salt, and baking powder; set aside.  
  4. In the bowl of a stand mixer fitted with a Beater Blade or paddle attachment, cream the butter, sugar, and biscoff spread together.  
  5. Add the eggs, one at a time, making sure each is incorporated before adding the next.  Scrape bowl if necessary.  
  6. Add milk; mix until incorporated.  
  7. Slowly add the reserved dry ingredients and mix until combined; scraping bowl if necessary.  
  8. Pour batter into prepared pan and bake for 1 hour and 15 minutes; or until a toothpick inserted in the center comes out clean.  
  9. Cool for 5 minutes before removing from cake pan; allow to rest on cooling rack until completely cool.

To Make the Ganache:

  1. 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.
  2. Add chocolate and continue heating slowly, stirring constantly, until the ingredients are fully combined and the mixture looks smooth and creamy.  
  3. Remove from heat and strain into a bowl and allow to cool until it thickens slightly, then pour over cake.  
  4. Chill cake just long enough to set the ganache.  Cover and store at room temperature for several days.