Description
A delightful gingerbread chocolate bundt cake that combines warm spices with rich chocolate flavor, perfect for the holiday season.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350ยฐF (180ยฐC). 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 until well combined.
- In another bowl, whisk together the eggs, buttermilk, sour cream, oil, and vanilla extract.
- Pour the wet mixture into the dry ingredients and mix on low speed. Gradually add the warm coffee while mixing.
- 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 and let it cool completely on a wire rack.
- For the chocolate glaze, combine the chocolate and coconut oil in a microwave-safe bowl and melt slowly.
- Pour the melted chocolate over the cooled cake and decorate with fresh cranberries, raspberries, and rosemary. Allow the chocolate to set before serving.
Notes
Ensure ingredients are at room temperature for best results. Grease the bundt pan thoroughly to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg