Why Make This Recipe

The Gingerbread Chocolate Bundt Cake Christmas Wreath is a delightful treat that combines the warm spices of gingerbread with rich chocolate flavor. It’s perfect for the holiday season and makes a stunning centerpiece on your festive table. This cake not only looks beautiful, but it also tastes amazing, with a moist texture and a touch of sweetness from the chocolate glaze and fresh berries.

How to Make Gingerbread Chocolate Bundt Cake Christmas Wreath

Ingredients

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
7 oz. (200g) semi-sweet chocolate (>60% cocoa)
1 tsp. coconut oil
Fresh cranberries and/or raspberries
Stems of rosemary

Directions

Preheat your oven to 350°F (180°C). Grease a large bundt pan well and dust it with cocoa powder.
In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt. Make sure they are well combined.
In another bowl, whisk together the eggs, buttermilk, sour cream, oil, and vanilla extract until everything is mixed well.
Pour this wet mixture into the dry ingredients and mix on low speed. Gradually add the warm coffee while mixing to keep the batter smooth.
Fold in the chopped chocolate gently.
Pour the batter into the prepared bundt pan and bake for 45-50 minutes or until a toothpick comes out clean.
Let it cool in the pan for 10-15 minutes. Then remove the cake from the pan and let it cool completely on a wire rack.
For the chocolate glaze, combine the chocolate and coconut oil in a microwave-safe bowl. Melt slowly in the microwave and then pour over the cooled cake.
Decorate with fresh cranberries, raspberries, and rosemary. Allow the chocolate to set before serving.

How to Serve Gingerbread Chocolate Bundt Cake Christmas Wreath

Serve this beautiful bundt cake on a festive platter. It pairs incredibly well with a hot cup of coffee or cocoa. You can slice it into generous pieces and enjoy it with family and friends during the holiday gatherings.

How to Store Gingerbread Chocolate Bundt Cake Christmas Wreath

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it in plastic wrap and refrigerate it for up to a week. For even longer storage, consider freezing it, wrapped tightly, for up to three months.

Tips to Make Gingerbread Chocolate Bundt Cake Christmas Wreath

Make sure your ingredients are at room temperature before beginning for the best results.
Greasing the bundt pan thoroughly will help prevent sticking.
If you don’t have lebkuchen spice, you can use a mix of cinnamon, ginger, and nutmeg as a substitute.
Don’t rush the cooling process; letting the cake cool completely will help it hold its shape better when serving.

Variation

If you want to add a twist, consider adding a layer of cream cheese frosting inside the bundt cake before baking. You can also use different seasonal decorations like edible glitter or powdered sugar for a snowy effect.

FAQs

1. Can I use a different type of flour?
Yes, you can use whole wheat flour or gluten-free flour as an alternative, but the texture may vary slightly.

2. Can I make this cake ahead of time?
Absolutely! This cake stays moist and delicious, making it great for preparing in advance. Just store it properly.

3. Is there a substitute for buttermilk?
You can make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to 2/3 cup of milk and letting it sit for 5 minutes. This works perfectly as a substitute!