Description
This Gingerbread Chocolate Bundt Cake Christmas Wreath is a festive, moist chocolate cake infused with warm lebkuchen spices and rich coffee. Topped with a glossy semi-sweet chocolate glaze and adorned with fresh cranberries, raspberries, and rosemary, it makes a stunning centerpiece for holiday celebrations.
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 the Bundt Pan and Ingredients: Preheat your oven to 350°F (180°C). Grease a large bundt pan thoroughly and dust it with cocoa powder to prevent sticking. Brew fresh coffee and allow it to cool slightly. Chop the chocolate that will be mixed into the batter.
- Mix Dry Ingredients: In the bowl of a stand mixer, combine all-purpose flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt. Mix these dry ingredients until fully blended.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, sour cream, sunflower oil, and vanilla extract until smooth and fully combined.
- Combine Ingredients: Slowly pour the wet mixture into the dry ingredients in the stand mixer bowl. Begin mixing on low speed. Gradually add the warm coffee while continuing to mix until the batter is smooth and uniformly combined. Take care not to overmix to keep the cake tender.
- Fold in Chopped Chocolate: Gently fold the chopped Ritter Sport Lebkuchen chocolate into the batter with a spatula to distribute evenly.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the bundt pan for 10 to 15 minutes. Then carefully invert the cake onto a wire rack to cool completely.
- Prepare the Chocolate Glaze: Chop the semi-sweet chocolate and place it with the coconut oil in a microwave-safe bowl. Melt the chocolate gently in the microwave in short bursts, stirring until smooth and glossy.
- Glaze and Decorate: Pour the melted chocolate glaze over the cooled cake, spreading evenly. Decorate with fresh cranberries and/or raspberries and sprigs of rosemary to create a festive wreath appearance.
- Set and Serve: Allow the chocolate glaze to harden completely at room temperature before slicing and serving.
Notes
- Ensure the coffee is warm, not hot, when adding to the batter to prevent curdling the eggs.
- Use a bundt pan with intricate designs for a beautiful Christmas wreath effect.
- The lebkuchen spice adds warm holiday flavors—if unavailable, substitute with a mix of cinnamon, ginger, cloves, and nutmeg.
- Make sure the cake is completely cooled before glazing to avoid melting the chocolate glaze.
- This cake pairs wonderfully with a cup of hot coffee or mulled wine during the holidays.
- Merry Christmas!
Nutrition
- Serving Size: 1 slice (about 1/12 of cake)
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg
