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–+ servings
Gingerbread Chocolate Bundt Cake

Gingerbread Chocolate Bundt Cake for a Cozy Christmas Treat

This Gingerbread Chocolate Bundt Cake combines warm spices with rich chocolate, making it a festive centerpiece for your holiday gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Christmas
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend
  • 1 cup Sugar Brown sugar can deepen the flavor
  • 3/4 cup Cocoa Powder Unsweetened
  • 1 teaspoon Baking Soda Can be swapped with baking powder
  • 1 teaspoon Baking Powder Check for freshness
  • 2 teaspoons Lebkuchen Spice Can replace with ground ginger, cinnamon, and nutmeg
  • 1/2 teaspoon Salt Balances sweetness
  • 3 Eggs Flax eggs work well for a vegan option
  • 1 cup Buttermilk Can substitute with Greek yogurt or non-dairy milk + vinegar
  • 1/2 cup Sour Cream Greek yogurt is a good alternative
  • 1/2 cup Sunflower Oil Can replace with vegetable or canola oil
  • 1 teaspoon Vanilla Extract Opt for pure vanilla
  • 1 cup Fresh-Brewed Coffee May be replaced with hot water
  • 100 g Ritter Sport Lebkuchen Chocolate Chopped chocolate
For the Glaze
  • 1 cup Chocolate High-quality chocolate for smooth glaze
  • 2 tablespoons Coconut Oil Can substitute with butter

Equipment

  • Bundt pan
  • stand mixer
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C). Grease a bundt pan with sunflower oil and dust with cocoa powder.
  2. Brew a cup of coffee and allow it to cool slightly.
  3. Mix the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt in a stand mixer bowl.
  4. In a separate bowl, whisk together eggs, buttermilk, sour cream, sunflower oil, and vanilla until smooth.
  5. Pour the wet mixture into the dry ingredients while mixing on low speed. Gradually add the brewed coffee.
  6. Fold in chopped Ritter Sport Lebkuchen chocolate until evenly distributed.
  7. Pour the batter into the prepared bundt pan and bake for 45-50 minutes.
  8. Let the bundt cake cool in the pan for 10-15 minutes before removing it to cool completely on a wire rack.
  9. Prepare the glaze by combining the remaining chocolate and coconut oil in a microwave-safe bowl. Microwave until smooth.
  10. Once cooled, pour the melted glaze over the cake and decorate with cranberries and rosemary.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 2IUCalcium: 4mgIron: 10mg

Notes

Allow the cake to cool completely before glazing to achieve a neat finish. Overmixing can lead to a dense texture.

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