Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gingerbread Chocolate Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 114 reviews
  • Author: Bertha
  • Prep Time: 00:25
  • Cook Time: 00:50
  • Total Time: 02:00
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Christmas / Holiday

Description

This Gingerbread Chocolate Bundt Cake Christmas Wreath combines rich cocoa with warm lebkuchen spices, enhanced by freshly brewed coffee and chunks of chocolate for a moist, flavorful holiday dessert. Topped with a silky chocolate glaze and festive fresh cranberries, raspberries, and rosemary, this cake is perfect for Christmas 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:

  • Some fresh cranberries and/or raspberries
  • Some stems of rosemary

Instructions

  1. Prepare the Pan and Ingredients: Preheat the oven to 350°F (180°C). Grease a large bundt pan thoroughly and dust it with cocoa powder to prevent sticking. Brew the coffee and allow it to cool slightly. Chop the chocolate and set aside.
  2. Mix Dry Ingredients: In the bowl of a stand mixer, combine the flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt. Mix until these dry ingredients are evenly incorporated.
  3. Mix Wet Ingredients: In a separate bowl, whisk the eggs together with buttermilk, sour cream, sunflower oil, and vanilla extract until the mixture is smooth and combined.
  4. Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients and start mixing on low speed. Gradually add the warm coffee while mixing to combine all ingredients without overmixing, ensuring a tender batter.
  5. Add Chocolate Chunks: Gently fold in the chopped Ritter Sport Lebkuchen chocolate pieces until evenly distributed throughout the batter.
  6. Bake the Cake: Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a wooden skewer inserted in the center comes out clean.
  7. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Carefully remove the cake from the pan and transfer it onto a wire rack to cool completely.
  8. Prepare the Chocolate Glaze: Chop the semi-sweet chocolate and place it with the coconut oil in a microwave-safe bowl. Melt the chocolate slowly in the microwave, stirring occasionally until smooth and warm but not hot.
  9. Glaze and Decorate: Pour the melted chocolate glaze over the completely cooled cake. Decorate with fresh cranberries, raspberries, and sprigs of rosemary to evoke a festive Christmas wreath look.
  10. Set and Serve: Allow the chocolate glaze to harden completely before slicing and serving the cake.

Notes

  • Merry Christmas! This cake makes a perfect centerpiece dessert for your holiday celebrations.
  • Ensure not to overmix the batter once wet and dry ingredients are combined to keep the cake tender.
  • If you do not have lebkuchen spice, a mix of cinnamon, cloves, nutmeg, and ginger can be used as a substitute.
  • The chocolate glaze sets best at room temperature; avoid refrigerating to maintain its glossy finish.

Nutrition

  • Serving Size: 1 slice (approx. 1/12th of cake)
  • Calories: 380
  • Sugar: 28g
  • Sodium: 250mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 45mg

Find it online: https://grannyeats.com/gingerbread-chocolate-bundt-cake-recipe/