Description
A festive chocolate bundt cake with gingerbread spices, topped with a rich chocolate glaze and decorated with cranberries and rosemary.
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 or raspberries for decoration
- Rosemary sprigs for decoration
Instructions
- Preheat the oven to 350°F (180°C). Grease a bundt pan and dust with cocoa powder.
- Mix flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt in a stand mixer.
- In another bowl, whisk eggs, buttermilk, sour cream, oil, and vanilla extract. Pour into the dry ingredients and mix on low.
- Gradually add warm coffee while mixing. Fold in chopped chocolate.
- Pour batter into the pan and bake for 45-50 minutes. Let cool in the pan for 10-15 minutes, then transfer to a wire rack.
- Melt chocolate and coconut oil in the microwave. Drizzle over the cooled cake.
- Decorate with cranberries and rosemary. Let the glaze harden before serving.
Notes
- Use a high-quality cocoa powder for best results.
- Let the cake cool completely before glazing.
- Adjust spices to taste if lebkuchen spice is not available.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
Keywords: gingerbread, chocolate bundt cake, holiday baking, Christmas dessert, festive cake