Gingerbread Chocolate Bundt Cake Christmas Wreath
This stunning Gingerbread Chocolate Bundt Cake combines cozy gingerbread flavors with rich chocolate, perfect for festive gatherings.
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.
Notes
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. You can also try adding chopped walnuts or pecans for extra crunch or substitute the lebkuchen spice with pumpkin pie spice for a different flavor profile.