Chocolate-Gingerbread Bundt Wreath

by

Ring in the season with this Chocolate-Gingerbread Bundt Wreath: deep cocoa, cozy lebkuchen spice, and a shiny chocolate glaze that drips like tinsel. Hot coffee boosts the cocoa, while buttermilk and sour cream keep every slice extra tender. Crown it with cranberries and rosemary for a centerpiece that screams Christmas baking and tastes like a truly tasty chocolate cake. Simple whisk-and-pour batter, one pan, big payoff. Perfect for Christmas dinner or gifting, this chocolate bundt cake brings bakery drama with weeknight effort.

Glossy Chocolate Bundt Cake wreath with cranberries and rosemary.

Time Breakdown

  • Prep Time: 20 minutes
  • Bake Time: 45–55 minutes at 350°F/175°C
  • Cooling + Glaze: 45 minutes
  • Total Time: ~1 hour 50 minutes
  • Servings: 14 slices

Ingredients List

For the Cake

  • 2 cups (260 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 3/4 cup (90 g) unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp lebkuchen spice
  • 1/2 tsp fine salt
  • 2 large eggs (room temperature)
  • 2/3 cup (160 ml) buttermilk (room temperature)
  • 1/3 cup (80 g) sour cream (room temperature)
  • 1/3 cup (80 ml) sunflower or neutral oil
  • 2 tsp vanilla extract
  • 1 cup (240 ml) hot freshly brewed coffee
  • 3.5 oz (100 g) Ritter Sport Lebkuchen, chopped (or any gingerbread-spiced chocolate)

Chocolate Glaze

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

Decoration

  • Fresh cranberries and/or raspberries
  • Small rosemary sprigs

Note on lebkuchen spice: Typically cinnamon, clove, allspice, nutmeg, coriander, cardamom, ginger, anise. Substitute pumpkin pie spice + extra cinnamon if needed.

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • 10–12 cup Bundt pan (well-greased & cocoa-dusted)
  • Large bowls, whisk, rubber spatula
  • Measuring cups/spoons
  • Wire rack
  • Small saucepan or microwave-safe bowl (for glaze)

Step-by-Step Instructions

  1. Prep pan: Heat oven to 350°F/175°C. Grease every ridge of the Bundt, dust with cocoa, tap out excess.
  2. Dry mix: Whisk flour, sugar, cocoa, baking soda, baking powder, lebkuchen spice, and salt.
  3. Wet mix: Whisk eggs, buttermilk, sour cream, oil, and vanilla until smooth.
  4. Combine: Stir wet into dry just to mostly combine. Pour in hot coffee; whisk until glossy and pourable. Fold in chopped lebkuchen chocolate.
  5. Bake: Pour into pan; smooth. Bake 45–55 minutes until a tester has a few moist crumbs.
  6. Cool: Rest 15 minutes in pan; invert onto rack; cool completely (about 30 minutes).
  7. Glaze: Melt chocolate with coconut oil until silky. Spoon over crown to cascade down the sides.
  8. Wreath finish: While glaze is soft, decorate with cranberries/raspberries and rosemary. Let set 15 minutes before slicing.

Pro Tips

  • Pan insurance: Brush with melted butter/oil, then dust with cocoa for a dark, streak-free release.
  • Bolder spice: Add 1/4 tsp extra ginger or cardamom for a Christmas-market vibe.
  • Shinier glaze: Stir in 1–2 tsp warm cream for a slightly softer, mirror finish.
  • Make-ahead: Bake 1 day ahead; wrap well. Glaze/decorate before serving.

Nutrition

Serving SizeCaloriesProteinCarbsFatFiberSugar
per serving4306 g54 g22 g4 g36 g