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Gingerbread Chocolate Bundt Cake

Gingerbread Chocolate Bundt Cake: A Festive Holiday Showstopper

This Gingerbread Chocolate Bundt Cake combines rich chocolate and warm spices, making it a festive holiday favorite.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 260 g All-Purpose Flour Provides structure and body
  • 200 g Sugar Adds sweetness
  • 90 g Cocoa Powder Contributes chocolate flavor
  • 2 tsp Baking Soda Leavening agent
  • 1 tsp Baking Powder Leavening agent
  • 1 tsp Lebkuchen Spice Authentic gingerbread flavor
  • 0.5 tsp Salt Enhances flavor
  • 2 Large Eggs Binds ingredients
  • 160 ml Buttermilk Adds tanginess
  • 80 g Sour Cream Adds richness
  • 80 ml Sunflower Oil Keeps cake moist
  • 2 tsp Vanilla Extract Depth to flavor profile
  • 240 ml Fresh-Brewed Coffee Enhances chocolate flavor
  • 100 g Ritter Sport Gingerbread Chocolate, chopped Adds chunks of flavor
For the Glaze
  • 200 g Semi-Sweet Chocolate (>60% cocoa) For the glaze
  • 1 tsp Coconut Oil Helps achieve a shiny finish
For Decoration
  • Fresh Cranberries and/or Raspberries Provides color and tartness
  • Stems of Rosemary Adds aesthetic appeal

Equipment

  • Bundt pan
  • Stand mixer
  • oven
  • Microwave
  • Mixing Bowls
  • Measuring cups and spoons
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (180°C) and grease a bundt pan.
  2. Brew a strong cup of fresh coffee and set aside to cool.
  3. Combine dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt in a stand mixer bowl.
  4. In another bowl, whisk together the eggs, buttermilk, sour cream, sunflower oil, and vanilla extract until smooth.
  5. Slowly add the wet ingredients to the dry mix while mixing on medium speed.
  6. Gradually add warm coffee to the batter and fold in chopped gingerbread chocolate.
  7. Pour batter into the prepared bundt pan and bake for 45 to 50 minutes.
  8. Cool in the pan for 10 to 15 minutes before unmolding onto a wire rack.
  9. Melt chocolate and coconut oil together to prepare the glaze.
  10. Drizzle the glaze over the cooled cake and decorate with cranberries, raspberries, and rosemary.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 25gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1.5mg

Notes

Ensure not to overmix the batter for a light and tender cake. Fresh ingredients elevate flavor.

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