Description
This Gingerbread Chocolate Bundt Cake Christmas Wreath combines rich cocoa powder and warm lebkuchen spices for a festive holiday flavor. Moist and tender, it’s enhanced with chunks of lebkuchen chocolate and topped with a smooth semi-sweet chocolate glaze, decorated with fresh cranberries, raspberries, and rosemary for a beautiful seasonal presentation.
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
- Prepare 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 let it cool slightly. Chop the lebkuchen chocolate 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 well to ensure even distribution of the leavening agents and spices.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, buttermilk, sour cream, sunflower oil, and vanilla extract until fully blended.
- Put batter together: Pour the wet ingredients into the dry ingredients bowl and begin mixing on low speed. Gradually add the warm coffee while continuing to mix gently until the batter is smooth and uniform. Be careful not to overmix to maintain a tender crumb. Fold in the chopped lebkuchen chocolate by hand for even distribution.
- Bake the cake: Pour the batter into the prepared bundt pan and place in the preheated oven. Bake for 45 to 50 minutes, or until a wooden skewer inserted in the center comes out clean. After baking, allow the cake to cool in the pan for 10 to 15 minutes to set, then carefully unmold it and place on a wire rack to cool completely.
- Prepare the chocolate glaze: Chop the semi-sweet chocolate and add it, along with the coconut oil, to a microwave-safe bowl. Melt the chocolate gently in short bursts in the microwave, stirring between sessions to ensure a smooth glaze without burning. Let it cool to about body temperature.
- Glaze and decorate: Pour the melted chocolate glaze evenly over the cooled bundt cake. Decorate with fresh cranberries or raspberries and rosemary stems to create a festive wreath appearance. Allow the glaze to harden fully before serving to enjoy a glossy, set finish.
Notes
- Merry Christmas! This cake makes a stunning centerpiece for your holiday dessert table.
- Use fresh-brewed coffee warm but not hot to help dissolve ingredients without cooking the batter prematurely.
- The lebkuchen spice adds a traditional Christmas flavor—can substitute with a mix of cinnamon, nutmeg, cloves, and ginger if unavailable.
- Ensure the cake is completely cooled before glazing for best results and a clean finish.
- Leftovers store well covered at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 28g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg
