Gingerbread Chocolate Bundt Cake Christmas Wreath

Gingerbread Chocolate Bundt Wreath

A rich, ultra-moist chocolate bundt infused with classic gingerbread spice—finished with a glossy chocolate glaze and a wreath-style garnish for the ultimate Christmas centerpiece.

Prep Time: 25 min
Cook Time: 50 min
Total Time: 2 hr (includes cooling and glazing)

Ingredients

For the Cake

• 2 cups (260 g) all-purpose flour
• 1 cup (200 g) sugar
• 3/4 cup (90 g) cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp lebkuchen (gingerbread) spice mix**
• 1/2 tsp salt
• 2 large eggs
• 2/3 cup (160 ml) buttermilk
• 1/3 cup (80 g) sour cream
• 1/3 cup (80 ml) sunflower oil
• 2 tsp vanilla extract
• 1 cup (240 ml) freshly brewed coffee, warm
• 3.5 oz (100 g) gingerbread-flavored chocolate (e.g., Ritter Sport Lebkuchen), chopped
  • Sub: milk or semi-sweet chocolate + extra 1/2 tsp gingerbread spice

For the Chocolate Glaze

• 7 oz (200 g) semi-sweet chocolate (>60% cocoa)
• 1 tsp coconut oil

For Decoration

• Fresh cranberries and/or raspberries
• Small rosemary sprigs

Pan: Large bundt pan, well-greased and dusted with cocoa

Step-by-Step Instructions (Detailed)

1. Prep the pan & oven
   Preheat oven to 350°F (180°C). Generously grease a large bundt pan and dust with cocoa (helps release and keeps the exterior dark and neat). Brew coffee; let it cool slightly. Chop the chocolate.
2. Mix dry ingredients
   In a stand-mixer bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, gingerbread spice, and salt until evenly combined.
   Helpful tip: Pre-whisking prevents clumps and ensures the leaveners are distributed.
3. Combine wet ingredients
   In a separate bowl, whisk eggs, buttermilk, sour cream, oil, and vanilla until smooth. With the mixer on low, pour wet into dry. Gradually stream in the warm coffee and mix just until combined (batter will be pourable).
   Helpful tip: Do not overmix—stop as soon as the flour streaks disappear to keep the crumb tender.
4. Fold in chocolate & bake
   Fold chopped gingerbread-flavored chocolate into the batter. Pour into the prepared pan and smooth the top. Bake 45–50 minutes, or until a skewer comes out clean or with a few moist crumbs.
5. Cool & release
   Cool in the pan 10–15 minutes (this sets structure), then loosen edges and invert onto a wire rack. Let the cake cool completely before glazing.
6. Make the glaze
   Microwave the chocolate with coconut oil in short bursts, stirring between each, until smooth and just warm (about body temperature).
   Helpful tip: A too-hot glaze runs off; aim for pourable but slightly thick.
7. Glaze, garnish, set
   Place the cooled bundt on a rack over a tray. Pour glaze over the crown in slow circles. Decorate with cranberries and rosemary to resemble a wreath. Let the glaze set fully before slicing.

Pro Tips

• Spice control: If you substitute plain milk or semi-sweet chocolate for the gingerbread bar, add an extra 1/2 tsp gingerbread spice to the batter to maintain the holiday profile.
• Moisture insurance: Coffee enhances chocolate flavor and moisture without tasting like coffee. If avoiding caffeine, use decaf or hot water with 1 tsp espresso powder.
• Clean release: Thoroughly grease, then dust with cocoa (not flour) so the exterior stays beautifully dark and the cake releases cleanly from detailed bundt molds.

Nutrition Info (Estimated)

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	420	18g	35g	22g	4g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

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