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Filtering by Tag: biscoff

Biscoff Bundt Cake with Espresso Ganache

Patricia Reitz

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 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 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:


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

Biscoff Coffee Cake (and a cake tip)

Patricia Reitz

Have you had the pleasure of tasting Biscoff Spread yet?  I've been hoping our local grocery stores would start carrying it for more than 2 years now and I finally stumbled upon it a few weeks ago.  I quickly grabbed some and headed home to see if all the fuss I'd read about was true.  I'm happy to report, IT WAS!!!  If you're familiar with Biscoff Cookies, you already know that amazing butter-cinnamon-caramel flavor.  Now imagine it as a soft, creamy spread.  Insanely good, I tell you.  Insane!   I made the mistake of letting one of the teens taste my glorious find, but then I noticed the contents of the jar disappearing at an alarming rate so I had to move it into protective custody. 

Anyway, Biscoff Spread is soft, sweet, and spreadable, making it a perfect no-fuss substitute for frosting on my mocha version of this super simple chocolate mocha snack cake - a one-bowl recipe that bakes in about 35 minutes. 

There’s a reason why this cake is a family favorite! Don’t forget to check out the bottom of this post to see how I bake my cakes without a big hump in the middle.

Items used to make this recipe:


Chocolate Mocha Snack Cake w/Biscoff Frosting

Printable Recipe

serves 9-12, adapted from Lucinda Scala Quinn

Ingredients

Cake

  • 1 1/2 cups all-purpose flour

  • 1 cup granulated sugar

  • 3 tablespoons Dutch-processed cocoa powder

  • 1 teaspoon baking soda

  • 1 teaspoon table salt

  • 6 tablespoons vegetable oil

  • 1 teaspoon pure vanilla extract

  • 1 tablespoon white vinegar

  • 1 cup freshly brewed coffee (or hot water)

Frosting:

Directions

  1. Preheat oven to 350F.

  2. Prepare an 8x8-inch square cake pan with Baker's Joy baking spray.

  3. If you want your cake to bake without an ugly hump in the middle, wrap the pan with a moistened insulated baking strips (see photos below).

  4. In a medium bowl, combine all the cake ingredients and mix just until incorporated.

  5. Pour the batter into a prepared pan and bake in preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

  6. Remove cake from oven and place on a rack to cool completely; about 2 hours.

  7. To decorate the cake, use an offset spatula to spread a thin , even layer on top of the cake.

  8. Garnish with chocolate covered coffee beans.

This cake is great served at room temperature, but it's also excellent chilled (that's the way I like to enjoy it).

adapted from Lucinda Scala Quinn

Now for my tip:

See this cake?  It was baked in a naked cake pan.  Kind of sad looking, don't you think?  The edges of the cake are over baked and dry, and the center of the cake puffed into a huge hump.

Why does this happen?  Because a naked cake pans heat very quickly in the oven, causing the batter along the edges to bake and set long before the batter in the center of the pan.

To avoid the hump issue, simply wrap the pan with a moistened insulated baking strip before popping it in the oven.

So why do the insulted baking strips make such a difference?  They keep the cake pan temperature in check which allows all of the batter to bake at the same rate, resulting in a even layer.

See?  This is exactly the same cake recipe, but look how nice and even it baked.  The sides are as high as the middle.  No Hump!

And here's what that beautifully even cake looks like when plated.  Professional, no?  Needless to say, I highly recommend using insulated baking strips.  Happy Baking!

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