Description
This Gingerbread Chocolate Bundt Cake Christmas Wreath is a festive and rich dessert combining the warming spices of lebkuchen and the deep flavor of cocoa. Moist and tender, it’s enhanced with chunks of lebkuchen chocolate in the batter and topped with a smooth semi-sweet chocolate glaze. Decorated with fresh cranberries, raspberries, and rosemary for a holiday touch, it makes the perfect centerpiece for your Christmas 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
- 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 pan: Preheat the oven to 350°F (180°C). Grease a large bundt pan thoroughly and dust it with some cocoa powder to prevent sticking. Brew the coffee and allow it to 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 these dry ingredients until they are evenly blended.
- Mix wet ingredients: In a separate bowl, whisk together the eggs, buttermilk, sour cream, sunflower oil, and vanilla extract until the mixture is smooth and uniform.
- Combine wet and dry mixtures: Gradually pour the wet mixture into the dry ingredients bowl and start mixing on low speed. Slowly add the warm coffee while continuing to mix. Ensure all ingredients are just combined; avoid overmixing to keep the cake tender.
- Add chopped chocolate: Gently fold the chopped lebkuchen chocolate pieces into the batter to evenly distribute them.
- Bake the cake: Pour the batter into the prepared bundt pan. Bake for 45 to 50 minutes or until a wooden skewer inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for about 10-15 minutes.
- Cool cake: Carefully remove the cake from the pan and transfer it to a wire rack, letting it cool completely before glazing.
- Prepare chocolate glaze: Chop the semi-sweet chocolate and place it with the coconut oil in a microwave-safe bowl. Melt the chocolate slowly in the microwave, stirring occasionally to avoid burning.
- Glaze and decorate: When the glaze reaches roughly body temperature, pour it over the cooled cake. Decorate the top with fresh cranberries, raspberries, and rosemary sprigs. Let the glaze harden completely before slicing and serving.
Notes
- Merry Christmas!
- Ensure not to overmix the batter to keep the cake tender.
- Cooling the cake completely before glazing helps the chocolate set nicely without melting.
- You can substitute the lebkuchen spice with a mix of cinnamon, cloves, nutmeg, and ginger if you don’t have it on hand.
- Use a bundt pan well greased and dusted to help with easy release of the cake.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg
