1. Can I make the Gingerbread Chocolate Bundt Cake in advance?

Yes, you can prepare this Gingerbread Chocolate Bundt Cake in advance. Once baked and cooled, the cake can be stored in an airtight container at room temperature for up to two days. If you want to prepare it even earlier, you can freeze the cake (without the glaze) for up to a month. Just thaw it overnight, then add the glaze and decorations before serving.

2. Can I substitute the buttermilk in this recipe?

If you don’t have buttermilk on hand, you can substitute it with a mixture of regular milk and lemon juice or vinegar. For each cup of buttermilk needed, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes before using it in the recipe.

3. How do I ensure my Gingerbread Chocolate Bundt Cake turns out perfectly moist?

To achieve the perfect moistness, be sure not to overmix the batter. Mix the wet and dry ingredients until just combined, and avoid overmixing after adding the coffee. The sour cream, buttermilk, and oil also help keep the cake moist, so don’t skip any of these ingredients. Additionally, let the cake cool in the pan for a few minutes before transferring it to a wire rack.

Gingerbread Chocolate Bundt Cake Christmas Wreath

Name: Gingerbread Chocolate Bundt Cake Christmas Wreath
Prep time: 25 min
Cook time: 50 min
Total time: 2 h
Cuisine: German
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

Description

This Gingerbread Chocolate Bundt Cake Christmas Wreath is a perfect blend of seasonal spices and rich chocolate, ideal for holiday gatherings. With a beautiful wreath shape and a decadent chocolate glaze, it makes for a festive centerpiece that’s as delicious as it is stunning.

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (180°C). Grease a large bundt pan and dust with cocoa powder. Set aside. Brew the coffee and let it cool. Chop the chocolate and set aside.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt. Mix until well combined.
In a separate bowl, whisk together eggs, buttermilk, sour cream, sunflower oil, and vanilla extract. Once well combined, pour into the dry ingredients and mix on low speed.
Gradually add the warm coffee while mixing. Mix until combined, but do not overmix the batter. Fold in the chopped chocolate.
Pour the batter into the prepared bundt pan and bake for 45-50 minutes or until a wooden skewer comes out clean. Let cool for 10-15 minutes, then remove from the pan and cool completely on a wire rack.
For the glaze, melt the semi-sweet chocolate and coconut oil in a microwave-safe bowl. Stir until smooth.
Once the cake is completely cooled, pour the melted chocolate over it. Decorate with fresh cranberries, raspberries, and rosemary. Let the chocolate harden before serving.

Notes

Don’t overmix the batter to avoid a dense cake.
Check the doneness of the cake by inserting a wooden skewer.
Let the cake cool completely before glazing to avoid melting the chocolate.
Store the cake at room temperature for up to 2 days, or freeze without glaze for up to a month.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: German

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 28g
Sodium: 180mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg