Description
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.
Ingredients
- 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, chopped
- 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
Instructions
- Preheat oven to 350°F (180°C). Generously grease a large bundt pan and dust with cocoa.
- In a stand-mixer bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, gingerbread spice, and salt until evenly combined.
- In a separate bowl, whisk eggs, buttermilk, sour cream, oil, and vanilla until smooth. Gradually pour wet ingredients into dry while mixing on low speed.
- Slowly stream in warm coffee and mix just until combined.
- Fold in chopped gingerbread-flavored chocolate into the batter.
- Pour batter into the prepared pan and smooth the top. Bake for 45–50 minutes or until a skewer comes out clean.
- Cool in the pan for 10–15 minutes, then invert onto a wire rack and let cool completely.
- Microwave chocolate with coconut oil until smooth and just warm.
- Pour the glaze over the cooled bundt and decorate with cranberries and rosemary.
- Let the glaze set completely before slicing.
Notes
If substituting gingerbread chocolate with milk or semi-sweet chocolate, add an extra 1/2 tsp gingerbread spice to the batter. Coffee enhances chocolate flavor and moisture.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American