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Gingerbread Chocolate Bundt Cake

Gingerbread Chocolate Bundt Cake to Sweeten Your Holidays

Enjoy this festive Gingerbread Chocolate Bundt Cake, a delightful treat that combines spiced gingerbread and rich chocolate for your holiday celebrations.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 260 g All-Purpose Flour Provides structure and texture; swap with gluten-free flour if needed.
  • 200 g Sugar Adds sweetness to balance the bitterness of cocoa.
  • 90 g Cocoa Powder Gives the cake a rich chocolate flavor; opt for Dutch-processed cocoa for a deeper taste.
  • 2 tsp Baking Soda Acts as a leavening agent for rise.
  • 1 tsp Baking Powder Works alongside baking soda to ensure proper rising.
  • 1 tsp Lebkuchen Spice Infuses the cake with traditional gingerbread flavor; can be substituted with mixed spices like cinnamon and nutmeg.
  • 0.5 tsp Salt Enhances the overall flavor of the cake.
  • 2 large Eggs Provides moisture and helps bind the ingredients.
  • 160 ml Buttermilk Adds acidity for tenderness; regular milk plus a splash of vinegar works too.
  • 80 g Sour Cream Contributes to moisture and ensures a tender crumb.
  • 80 ml Sunflower Oil Keeps the cake moist; feel free to replace it with a neutral oil like canola.
  • 2 tsp Vanilla Extract Introduces a depth of flavor that rounds out the cake.
  • 240 ml Fresh-brewed Coffee Enhances the chocolate flavor; use decaf if you prefer.
  • 100 g Ritter Sport Lebkuchen Chocolate Provides a unique taste that’s key to the recipe; any spiced chocolate can substitute if needed.
For the Glaze
  • 200 g Semi-sweet Chocolate Used for the glaze, creating a luscious coating that completes the cake; dark chocolate is an excellent alternative for less sweetness.
  • 1 tsp Coconut Oil Softens the chocolate glaze, making it easy to drizzle.
For Decoration
  • Fresh Cranberries/Raspberries Adds a fresh, tart contrast and an appealing pop of color.
  • Rosemary Stems Provides a lovely, festive touch that enhances the presentation.

Equipment

  • Bundt pan
  • Stand mixer
  • Mixing Bowls
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C). Grease your bundt pan thoroughly with butter or non-stick spray, then dust it with cocoa powder.
  2. Brew 240ml of fresh coffee and set aside to cool slightly. Chop the Ritter Sport Lebkuchen chocolate into small pieces.
  3. In a stand mixer bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt. Mix on low speed until blended.
  4. In a separate bowl, whisk together eggs, buttermilk, sour cream, sunflower oil, and vanilla extract until smooth. Gradually add this wet mixture to the dry ingredients, mixing on low speed.
  5. Fold the chopped Ritter Sport chocolate into the batter using a spatula. Spoon the batter into your prepared bundt pan, leveling it off.
  6. Bake for 45-50 minutes. Check doneness by inserting a skewer into the center; it should come out clean.
  7. Allow the cake to cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
  8. For the glaze, combine semi-sweet chocolate and coconut oil in a microwave-safe bowl. Heat in 20-second intervals until smooth.
  9. Once the cake has cooled, pour the melted chocolate glaze over the bundt cake and decorate with fresh cranberries, raspberries, and rosemary.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1.5mg

Notes

Ensure ingredients are at room temperature for even mixing. Allow the cake to cool completely before glazing.

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