Description
This Gingerbread Chocolate Bundt Cake Christmas Wreath is a festive and indulgent dessert combining warm lebkuchen spices with rich chocolate. Moist and tender with a hint of coffee, it is topped with a decadent chocolate glaze and decorated with fresh cranberries, raspberries, and rosemary for a beautiful holiday centerpiece.
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:
- Some fresh cranberries and/or raspberries
- Some stems of rosemary
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (180°C). Generously grease a large bundt pan and dust it with cocoa powder to prevent sticking. Brew the coffee and allow it to cool slightly. Chop the chocolate for the batter and set aside.
- Mix the dry 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 until the ingredients are thoroughly blended.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, buttermilk, sour cream, sunflower oil, and vanilla extract until smooth and combined.
- Make the batter: Pour the wet mixture into the bowl with the dry ingredients. Start mixing on low speed. Gradually add the warm coffee while mixing until the batter is well combined, being careful not to overmix. Fold in the chopped Ritter Sport Lebkuchen chocolate.
- Bake the cake: Pour the batter into the prepared bundt pan. Bake in the preheated oven for 45-50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
- Cool the cake: Carefully remove the cake from the bundt pan and transfer it to 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 gently in the microwave in short bursts until smooth and fully melted. Allow the glaze to cool to roughly body temperature.
- Glaze and decorate: Pour the melted chocolate glaze evenly over the cooled bundt cake. Decorate with fresh cranberries, raspberries, and sprigs of rosemary. Let the chocolate glaze harden completely before serving.
Notes
- Merry Christmas! This cake makes a stunning festive centerpiece that pairs beautifully with a cup of coffee or hot cocoa.
- Ensure not to overmix the batter to keep the cake tender.
- You can substitute sunflower oil with any neutral-flavored oil if preferred.
- Use fresh-brewed coffee as it adds a rich depth of flavor to the cake.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg
