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Gingerbread Chocolate Bundt Cake Christmas Wreath Recipe

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4 from 24 reviews

This Gingerbread Chocolate Bundt Cake Christmas Wreath is a festive, rich, and moist chocolate cake infused with warm lebkuchen spices and brewed coffee. Topped with a glossy chocolate glaze and decorated with fresh cranberries, raspberries, and rosemary sprigs, it makes an elegant centerpiece dessert perfect for holiday celebrations.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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 (warm)

Add-ins and Toppings

  • 3.5 oz. (100g) Ritter Sport Lebkuchen, chopped
  • 7 oz. (200g) semi-sweet chocolate (>60% cocoa) e.g. Ritter Sport Kakao Klasse, chopped
  • 1 tsp. coconut oil
  • Fresh cranberries and/or raspberries for decoration
  • Stems of rosemary for decoration

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (180°C). Grease a large bundt pan thoroughly to ensure easy removal of the cake, then dust it lightly with cocoa powder. Brew a cup of coffee and let it cool slightly. Chop the semi-sweet chocolate and set it aside for later use.
  2. 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 they are well combined, ensuring even distribution of raising agents and spices.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, sour cream, sunflower oil, and vanilla extract until smooth and fully blended.
  4. Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Begin mixing on low speed. Gradually add the warm coffee while continuing to mix, combining all ingredients until just incorporated. Avoid overmixing to keep the batter light and to ensure proper texture.
  5. Add Chocolate and Pour Batter: Fold the chopped Ritter Sport Lebkuchen and semi-sweet chocolate gently into the batter, ensuring even distribution. Pour the batter into the prepared bundt pan, smoothing the top as needed.
  6. Bake the Cake: Place the bundt pan in the preheated oven and bake for 45-50 minutes. Test doneness by inserting a wooden skewer into the thickest part of the cake; it should come out clean. Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes.
  7. Cool the Cake: Carefully invert the bundt pan to remove the cake and transfer it to a wire rack. Let it cool completely before glazing to prevent melting the glaze.
  8. Make the Chocolate Glaze: Chop the semi-sweet chocolate finely. Combine the chocolate with 1 teaspoon of coconut oil in a microwave-safe bowl. Melt slowly in the microwave in short bursts, stirring between intervals until smooth and glossy.
  9. Glaze and Decorate: Pour the melted chocolate glaze over the cooled cake, spreading it evenly. Immediately decorate the cake with fresh cranberries and/or raspberries and rosemary stems to create a festive wreath look. Allow the glaze to harden completely before serving.

Notes

  • Use room temperature eggs to ensure better mixing and incorporation of ingredients.
  • If you don’t have lebkuchen spice, a mix of cinnamon, cloves, ginger, nutmeg, and allspice can be substituted.
  • The coffee enhances the chocolate flavor but can be replaced with hot water for a milder taste.
  • Make sure the cake is fully cooled before glazing to prevent the glaze from melting and running off.
  • For an extra festive touch, dust with powdered sugar or add edible gold flakes after the glaze hardens.

Keywords: Gingerbread Chocolate Bundt Cake, Christmas cake, Holiday dessert, Chocolate glaze, Festive cake, Bundt cake recipe, Lebkuchen spice cake

Find it online: https://epicrecipebox.com/gingerbread-chocolate-bundt-cake-christmas-wreath-recipe/