Biscoff Bundt Cake With Espresso Ganache

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   For the cake:

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   Preheat oven to 350 F and place rack in the lower middle position. Prep a standard sized bundt pan with flour/oil baking spray.

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   In a medium sized bowl whisk together the dry ingredients (flour through baking powder) and set aside.

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   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 down the sides of the bowl if necessary. Add milk; mix until incorporated. Slowly add the reserved dry ingredients and mix until combined; scraping bowl if necessary.

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   Pour batter into prepared pan and bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

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   Remove pan from the oven. Cool cake in the pan for 5 minutes before removing it. Then allow it to rest on a cooling rack until completely cool. When cool, put it on a serving platter before pouring the ganache over the top.

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   For the ganache:

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   While the cake is cooling, make ganache by gently heating the heavy cream in a medium saucepan over medium heat. When cream is hot 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.

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   Remove from heat and pour it through a fine mesh sieve into a bowl to make sure it's nice and smooth. Allow ganache 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.

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    Recipe adapted from A Beautiful Bite.

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