Biscoff Bundt Cake with Espresso Ganache

Biscoff cookies, also known as Speculoos, originated in Belgium and are traditionally enjoyed with coffee. They add a delicious spiced flavor to this bundt cake.

This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Biscoff Bundt Cake with Espresso Ganache

Cooking Method: Baking Cuisine: International Courses: Anytime, Cake, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins

Servings: 12 Calories: 4800

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup All-purpose flour
• 2 teaspoon Baking powder
• ¹⁄₄ teaspoon Salt
• 1 cup Unsalted butter, softened
• 1.5 cup Granulated sugar
• 1 cup Biscoff spread
• 1 teaspoon Vanilla extract
• 3 Eggs
• ¹⁄₂ cup Milk
• ¹⁄₂ cup Biscoff cookies, crushed
• 1 cup Semi-sweet chocolate, chopped
• ¹⁄₂ cup Heavy cream
• 1 teaspoon Instant espresso powder
• 1 cup Powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C) and grease a bundt cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the softened butter, granulated sugar, Biscoff spread, and vanilla extract until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the crushed Biscoff cookies.
7. Pour the batter into the prepared bundt cake pan and smooth the top.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. In a small saucepan, heat the heavy cream until it begins to simmer.
11. Remove from heat and stir in the chopped chocolate and instant espresso powder until smooth and well combined.
12. Let the ganache cool for 10 minutes, then drizzle it over the cooled cake.
13. Dust the top of the cake with powdered sugar.
14. Slice and serve.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 50g17%

Sugars 35g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.