Biscoff Bundt Cake with Espresso Ganache

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.  Baker's Joy enables my cakes to 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 bowl and BeaterBlade attachment - wouldn't bake without it.  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 very low flame, stirring constantly, until thoroughly combined - takes like 5 minutes (or you can use the microwave).  You don't have to do this, but I like to strain the ganache through a fine mesh sieve to make sure it's perfectly smooth.  Cool until it thickens a bit, then pour over the cake. 

Oh my - you have to give this one a try!

Items used to make this recipe:

(affiliate links)

• fancy heritage bundt pan by nordicware https://amzn.to/2Utu23o

• biscoff spread https://amzn.to/2WHiCqn

• baker’s joy baking spray https://amzn.to/2HX6e27

• beaterblade attachment https://amzn.to/3W5SnJi

• the best espresso powder https://amzn.to/2WLExNg

---

Biscoff Bundt Cake with Espresso Ganache

serves 16

Printable Recipe

Ingredients

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

Directions

To make the Cake:

1. Preheat oven to 350F and place rack in lower middle position.

2. Prepare 10-cup or larger 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.

adapted from A Beautiful Bite

Lemon Poppy Seed Overload Cake

I had 8 egg yolks left over from a recent baking project so I searched the internet for a recipe to use them and I came up with this rather unusual lemon poppy seed cake.  The recipe is adapted from 3-star Michelin Chef Kurt Gutenbrunner.  The high ratio of poppy seeds lends a pleasantly nutty flavor and somewhat crunchy pop in every bite which leaves you wanting more and more.  On the flip side, the original recipe called for only enough lemon zest to lightly perfume the cake so I bumped up the lemon flavor with the addition of pure food-grade lemon oil.  All in all, the cake is dense yet light, dry yet rich, crunchy yet tender, not too sweet yet satisfying.  Quirky, unique, and utterly spectacular.

Don't be alarmed when you read the list of ingredients - they are correct.  Be sure to cover the cake pan with foil as directed, and don't over bake the cake - remove it from the oven as soon as a toothpick inserted in the center comes out clean.   If you like your cakes a little sweeter, feel free to add the optional glaze I've included below. One word of caution - the cake wants to stick to the pan badly and I have found Baker's Joy works perfectly to prevent that from happening. 

Beat egg, yolks, and sugar together until light and fluffy.

The mixture will look like this after 8 minutes.

Next the flour and cornstarch are sifted into the bowl.

Time to fold the sifted ingredients into the egg mixture.

Using a spatula, “cut” down through the middle…

Carefully sweep across the bottom of the bowl and up the side and over the top.

Repeat, turning the bowl 1/4 turn each time, until no trace of dry flour remains.

Now fold in the lemon oil, melted butter, and lemon zest.

Mmmm…. melted butter!

…. and lemon zest!

Lastly, sprinkle the poppy seeds over the batter, being careful not to deflate the batter.

Return the bowl to the stand mixer and let the whip distribute the poppy seeds.

Just look at all those seeds!!!

Use this magic stuff to coat the silicone pan - I promise, your cake will release perfectly!

Spray every nook. We don’t want any cake disasters!

Don’t be alarmed if the cake doesn’t fill the pan - it’s a short cake.

Cover the pan very well with nonstick foil (or foil that has been sprayed with oil).

The cake is done when a toothpick comes out clean and the cake starts to shrink away from the edges of the pan (note the cake doesn't rise much in the oven),

Wait 15 minutes before turning cake out of the pan.

This 7-inch wide, 2-inch tall cake is small in size, but BIG in flavor!

Enjoy!

Items used to make this recipe:

(affiliate links)

• stand mixer https://amzn.to/2UkbEd7

• lemon oil https://amzn.to/2YDSa2w

• poppy seeds https://amzn.to/2WyqwlO

• silicone bundt pan https://amzn.to/2HLEbCA

• baker’s joy https://amzn.to/2JVDgl0

• cooling rack https://amzn.to/2JOz4mT

• microplane zester https://amzn.to/2YErv5Y

• lemon squeezer https://amzn.to/2HPr2bE

• nonstick foil https://amzn.to/2FBUYEK

---

Lemon Poppy Seed Overload Cake

makes 8 servings

Printable Recipe

Ingredients

cake:

• 2/3 cup sugar

• 8 large egg yolks

• 1 large egg

• 1/2 cup all purpose flour

• 1/2 cup cornstarch

• 16 tablespoons unsalted butter, melted and cooled

• 2 tablespoon lemon zest (2-3 lemons)

• 2 teaspoon pure food-grade lemon oil

• 1/2 cup poppy seeds

optional lemon glaze:

• 1/4 cup granulated sugar

• 3 tablespoons freshly squeezed lemon juice

optional garnish:

• confectioners sugar

Directions

1. Preheat oven to 325F.

2. Prepare an 8-inch tube or bundt pan with Baker's Joy or other flour/oil baking spray (I used this silicone bundt pan).

3. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg yolks, whole egg, and sugar at medium high speed for about 8 minutes until the mixture is pale yellow and very fluffy.

4. Remove the bowl and whisk attachment from the mixer (you'll need the whisk attachment again in a few minutes).

5. Gently sift the flour and cornstarch over the egg mixture and use a rubber spatula to gently fold them in.

6. Fold in the melted butter, pure lemon oil, and poppy seeds too.

7. Return the bowl to the stand mixer and incorporate the poppy seeds.

8. Pour batter into prepared pan.

9. Cover pan tightly with non-stick foil (or buttered foil).

10. Place cake pan on half sheet pan and bake for 40-45 minutes.

11. Remove foil from pan and cool for 15 minutes before unmolding.

12. Make glaze by heating the sugar and lemon juice together until the sugar dissolves (without allowing the mixture to boil); brush over top and sides of unmolded cake.

13. Cool completely on a cooling rack.

14. If desired, sprinkle with confectioners sugar after glaze dries. Wrap leftovers well in plastic wrap and serve within 3 days.

adapted from Chef Kurt Gutenbrunner