why make this recipe
Gingerbread Chocolate Bundt Cake Christmas Wreath combines the cozy flavors of gingerbread with rich chocolate, making it the perfect festive dessert. This cake not only looks stunning when served, but it also brings warmth and joy to any holiday gathering. With its unique taste and beautiful presentation, it’s sure to impress family and friends alike.
how to make Gingerbread Chocolate Bundt Cake Christmas Wreath
Ingredients :
- 2 cups (260g) all-purpose flour
- 1 cup (200g) sugar
- 3/4 cup (90g) cocoa powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. lebkuchen spice
- 1/2 tsp. salt
- 2 large eggs
- 2/3 cup (160ml) buttermilk
- 1/3 cup (80g) sour cream
- 1/3 cup (80ml) sunflower oil
- 2 tsp. vanilla extract
- 1 cup (240ml) fresh-brewed coffee
- 3.5 oz. (100g) Ritter Sport Lebkuchen, chopped
- 7 oz. (200g) semi-sweet chocolate (>60% cocoa) e.g. Ritter Sport Kakao Klasse
- 1 tsp. coconut oil
- Some fresh cranberries and/or raspberries
- Some stems of rosemary
Directions :
Preheat the oven to 350°F (180°C). Grease a large bundt pan well and dust with some cocoa powder. Set aside. Brew the coffee and let it cool down a bit. Chop the chocolate and set aside. In a bowl of a stand mixer, mix the flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt until well combined. In another bowl, mix the eggs with buttermilk, sour cream, oil, and vanilla extract until well combined. Pour this mixture into the bowl with flour and mix on low. Gradually add the warm coffee while mixing, but do not overmix the batter. Add the chopped chocolate and fold it in. Pour the batter into the prepared bundt pan and bake for 45-50 minutes or until a wooden skewer inserted into the cake comes out clean. Once done, take it out of the oven and let it cool inside the pan for about 10-15 minutes. Carefully remove it from the pan and let it cool completely on a wire rack. For the chocolate glaze, chop the chocolate and add it along with the coconut oil to a microwave-safe bowl. Melt the chocolate slowly in the microwave. Once melted (approximately body temperature), pour it over the cooled cake and decorate with cranberries/raspberries and rosemary. Let the chocolate harden completely before serving.
how to serve Gingerbread Chocolate Bundt Cake Christmas Wreath
Serve the Gingerbread Chocolate Bundt Cake Christmas Wreath sliced onto individual plates. You can add a dollop of whipped cream or a scoop of ice cream on the side for added sweetness. The cranberries and rosemary on top also add a lovely touch of color and flavor to each slice.
how to store Gingerbread Chocolate Bundt Cake Christmas Wreath
Store any leftover Gingerbread Chocolate Bundt Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. You can also freeze the cake for up to three months. Just make sure to wrap it well in plastic wrap before placing it in a freezer-safe bag.
tips to make Gingerbread Chocolate Bundt Cake Christmas Wreath
- Make sure your ingredients are at room temperature for a smoother batter.
- Don’t overmix the batter to keep the cake light and fluffy.
- Let the cake cool completely before adding the chocolate glaze for a cleaner finish.
- Feel free to adjust the sweetness by adding more or less sugar, depending on your taste.
variation
You can try adding chopped walnuts or pecans for extra crunch. Additionally, substitute the lebkuchen spice with pumpkin pie spice for a different flavor profile.
FAQs
1. Can I use cake flour instead of all-purpose flour?
Yes, you can use cake flour, but the texture may be slightly different. The cake might be a bit lighter.
2. Is there a non-dairy substitute for buttermilk?
Yes, you can make your own non-dairy buttermilk by mixing almond milk or soy milk with a teaspoon of vinegar or lemon juice and letting it sit for about 5-10 minutes.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance and store it, then add the glaze just before serving for the best presentation.
Gingerbread Chocolate Bundt Cake Christmas Wreath
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 3/4 cup cocoa powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. lebkuchen spice
- 1/2 tsp. salt
Wet Ingredients
- 2 large eggs at room temperature
- 2/3 cup buttermilk at room temperature
- 1/3 cup sour cream at room temperature
- 1/3 cup sunflower oil
- 2 tsp. vanilla extract
- 1 cup fresh-brewed coffee cooled slightly
Add-ins
- 3.5 oz. Ritter Sport Lebkuchen, chopped
- 7 oz. semi-sweet chocolate (>60% cocoa) e.g. Ritter Sport Kakao Klasse
- 1 tsp. coconut oil
- Some fresh cranberries and/or raspberries for garnish
- Some stems of rosemary for garnish
Instructions
Preparation
- Preheat the oven to 350°F (180°C). Grease a large bundt pan well and dust with some cocoa powder. Set aside.
- Brew the coffee and let it cool down a bit. Chop the chocolate and set aside.
Batter Mixing
- In a bowl of a stand mixer, mix the flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt until well combined.
- In another bowl, mix the eggs with buttermilk, sour cream, oil, and vanilla extract until well combined.
- Pour this mixture into the bowl with flour and mix on low.
- Gradually add the warm coffee while mixing, but do not overmix the batter.
- Add the chopped chocolate and fold it in.
Baking
- Pour the batter into the prepared bundt pan and bake for 45-50 minutes or until a wooden skewer inserted into the cake comes out clean.
- Once done, take it out of the oven and let it cool inside the pan for about 10-15 minutes.
- Carefully remove it from the pan and let it cool completely on a wire rack.
Chocolate Glaze
- For the chocolate glaze, chop the chocolate and add it along with the coconut oil to a microwave-safe bowl.
- Melt the chocolate slowly in the microwave. Once melted (approximately body temperature), pour it over the cooled cake.
- Decorate with cranberries/raspberries and rosemary. Let the chocolate harden completely before serving.
