Description
This Gingerbread Chocolate Bundt Cake Christmas Wreath is a festive and rich dessert combining the warm spices of lebkuchen with deep cocoa flavors. Moist and tender, enhanced by a chocolate glaze and decorated with fresh cranberries, raspberries, and rosemary, it’s perfect 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, cooled
- 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). 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 for the cake and set aside.
- Mix 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 these dry ingredients until evenly distributed.
- Mix wet ingredients: In a separate bowl, whisk the eggs together with buttermilk, sour cream, sunflower oil, and vanilla extract until fully combined and smooth.
- Combine batter: Pour the wet mixture into the dry ingredients bowl. Using the mixer on low speed, start blending. Gradually add the warm coffee while mixing, ensuring everything is well incorporated. Be careful not to overmix, as this can affect cake texture.
- Add chopped chocolate: Gently fold in the chopped Ritter Sport Lebkuchen chocolate into the batter by hand to distribute evenly.
- Bake the cake: Pour the batter into the prepared bundt pan, smoothing the top. Bake in the preheated oven for 45-50 minutes or until a wooden skewer inserted in the center comes out clean.
- Cool the cake: Remove the cake from the oven. Let it cool in the bundt pan for 10-15 minutes to set, then carefully invert it onto a wire rack to cool completely.
- Prepare the glaze: Chop the semi-sweet chocolate for the glaze. In a microwave-safe bowl, combine the chocolate with coconut oil. Melt slowly in the microwave, stirring every 20-30 seconds until smooth and glossy.
- Glaze the cake and decorate: Pour the melted chocolate glaze evenly over the cooled cake. Decorate immediately with fresh cranberries and/or raspberries and sprigs of rosemary to create a festive wreath appearance.
- Set and serve: Allow the glaze to harden fully at room temperature before slicing and serving.
Notes
- Merry Christmas! This cake combines the spicy warmth of lebkuchen with rich chocolate for a unique holiday treat.
- Be careful not to overmix the batter to keep the cake tender and moist.
- Use freshly brewed coffee to enhance the chocolate flavor in the cake.
- Let the chocolate glaze cool to roughly body temperature before pouring to avoid melting the cake icing.
- The cake keeps well stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg
