why make this recipe

This Gingerbread Chocolate Bundt Cake Christmas Wreath is a delightful blend of festive flavors that will surely bring joy to your holiday table. The combination of gingerbread spices and rich chocolate makes it a unique treat. Plus, its decorative look makes it perfect for any Christmas celebration!

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 it with cocoa powder. Set it aside. Brew the coffee and let it cool down a bit. Chop the chocolate and set it aside.
In a large bowl, mix the flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt until well combined. In another bowl, combine the eggs, buttermilk, sour cream, oil, and vanilla extract until mixed well. Pour this mixture into the dry ingredients and mix on low speed. Gradually add the warm coffee while mixing, but don’t overmix the batter. Fold in the chopped chocolate. Pour the batter into the prepared bundt pan and bake for 45-50 minutes. Check with a skewer; it should come out clean. Once baked, let it cool in the pan for 10-15 minutes, then remove it and let it cool completely on a wire rack.
For the chocolate glaze, chop the chocolate and place it in a microwave-safe bowl with the coconut oil. Melt the chocolate slowly in the microwave. Pour the melted chocolate over the cooled cake and decorate with cranberries/raspberries and rosemary. Let the chocolate set completely before serving.

how to serve Gingerbread Chocolate Bundt Cake Christmas Wreath

Serve this beautiful cake as a centerpiece on your holiday table. It pairs well with coffee, tea, or a festive drink. You can slice it for individual servings, garnishing each piece with fresh berries and sprigs of rosemary for an added touch.

how to store Gingerbread Chocolate Bundt Cake Christmas Wreath

Store any leftover cake in an airtight container at room temperature for up to three days. You can also refrigerate it for longer freshness, where it can last up to a week. Just make sure to bring it to room temperature before serving for the best taste.

tips to make Gingerbread Chocolate Bundt Cake Christmas Wreath

Make sure your ingredients are at room temperature for better mixing.
Don’t overmix the batter to keep the cake light and fluffy.
Let the cake cool properly in the pan before removing it to prevent breaking.

variation

You can add nuts or different types of chocolate to the batter for added texture. If you prefer a spicier cake, consider adding chopped candied ginger or a bit more lebkuchen spice.

FAQs

1. Can I use a different type of flour?
Yes, you can try using whole wheat flour for a healthier option, but the texture may be slightly different.

2. Can I make this cake ahead of time?
Absolutely! This cake keeps well and can be baked a day or two in advance. Just glaze it right before serving.

3. Is there a way to make this recipe gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free baking flour mix. Just ensure the cocoa powder and other ingredients are gluten-free too.

Gingerbread Chocolate Bundt Cake