Description
A delightful blend of festive gingerbread spices and rich chocolate, perfect for your holiday table.
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)
- 1 tsp. coconut oil
- Some fresh cranberries and/or raspberries
- Some stems of rosemary
Instructions
- Preheat the oven to 350°F (180°C). Grease a large bundt pan and dust it with cocoa powder.
- Brew the coffee and let it cool. Chop the chocolate.
- Mix flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt in a bowl.
- In another bowl, combine eggs, buttermilk, sour cream, oil, and vanilla extract.
- Pour the wet mixture into the dry ingredients and mix on low speed, adding warm coffee gradually.
- Fold in chopped chocolate.
- Pour batter into the bundt pan and bake for 45-50 minutes. Check doneness with a skewer.
- Cool in the pan for 10-15 minutes, then on a wire rack.
- For the glaze, melt chocolate and coconut oil together in the microwave.
- Pour melted chocolate over the cooled cake and decorate with cranberries/raspberries and rosemary.
- Allow the chocolate to set before serving.
Notes
Ensure ingredients are at room temperature for better mixing. Don’t overmix to keep the cake light and fluffy.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American