Description
This Gingerbread Chocolate Bundt Cake Christmas Wreath is a festive, rich, and moist cake combining the warm flavors of lebkuchen spice with deep chocolate. Perfectly baked in a bundt pan and topped with a glossy chocolate glaze, fresh cranberries, and rosemary, it makes an impressive and delicious holiday centerpiece dessert.
Ingredients
Scale
For the Cake:
- 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
For the Chocolate Glaze:
- 7 oz. (200g) semi-sweet chocolate (>60% cocoa), e.g. Ritter Sport Kakao Klasse
- 1 tsp. coconut oil
For the Decoration:
- Fresh cranberries and/or raspberries
- Stems of rosemary
Instructions
- Prepare and Preheat: Preheat your oven to 350°F (180°C). Grease a large bundt pan thoroughly and dust it with some cocoa powder to prevent sticking. Brew the coffee and allow it to cool slightly while you prepare the other ingredients. Chop the chocolate for the cake and set aside.
- Mix Dry and Wet Ingredients: In the bowl of a stand mixer, combine the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt. Mix well until evenly blended. In a separate bowl, whisk together the eggs, buttermilk, sour cream, sunflower oil, and vanilla extract until smooth.
- Combine Batter: Pour the wet mixture into the bowl with the dry ingredients and start mixing on low speed. Gradually add the warm brewed coffee as you continue mixing, being careful not to overmix. Once combined, gently fold in the chopped lebkuchen chocolate pieces.
- Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top evenly. Bake for 45-50 minutes or until a wooden skewer inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
- Prepare the Chocolate Glaze: Chop the semi-sweet chocolate and place it in a microwave-safe bowl with the coconut oil. Melt the chocolate slowly in the microwave in short intervals, stirring between each, until smooth and glossy.
- Glaze and Decorate: Pour the melted chocolate glaze evenly over the cooled bundt cake, spreading as needed. While the glaze is still wet, decorate the cake with fresh cranberries or raspberries and sprigs of rosemary to create a festive wreath appearance. Allow the chocolate to set completely before serving.
Notes
- Merry Christmas! This cake makes a beautiful centerpiece dessert and pairs wonderfully with a cup of coffee or mulled wine.
- You can substitute sunflower oil with any neutral oil like canola or vegetable oil.
- If you don’t have lebkuchen chocolate, chopped dark chocolate with a sprinkle of gingerbread spices can work as an alternative.
- Ensure the coffee is warm but not hot when adding to the batter to preserve leavening and texture.
- Letting the glaze harden fully enhances the presentation and texture when serving.
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg
