The air is filled with the warm, spicy aroma of gingerbread as I take my first bite of this stunning Gingerbread Chocolate Bundt Cake. Combining the rich, lusciousness of chocolate with the festive flair of gingerbread, this cake becomes a festive showstopper perfect for any holiday gathering. Not only is it a delightful dessert, but its impressive presentation also makes it an eye-catching centerpiece on your holiday table. With quick prep time and a moist, dense crumb that melts in your mouth, every forkful is a celebration of Christmas flavors. Each slice is adorned with festive cranberries and rosemary, adding a beautiful touch to this already breathtaking cake. Trust me, this Gingerbread Chocolate Bundt Cake will keep friends and family buzzing long after the last crumb is gone. What’s your favorite holiday dessert to share?
Why Is This Cake a Holiday Must-Have?
Festive Flavors: The rich combination of chocolate and gingerbread creates a seasonal delight that tantalizes the taste buds, making it the perfect dessert for holiday celebrations.
A Showstopper: With its beautiful bundt shape and vibrant cranberry and rosemary decoration, this cake will steal the spotlight on any table.
Easy to Make: Minimal effort required! The steps are straightforward, ensuring anyone can whip up this impressive treat.
Versatile Treat: Whether you enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream, this cake pairs beautifully with a variety of toppings.
Crowd-Pleaser: It’s a dessert that everyone will love, leaving friends and family wanting seconds—and even thirds! Don’t forget to check out my Spice Roll Cake for another holiday-inspired treat!
Gingerbread Chocolate Bundt Cake Ingredients
• Here’s what you need to create this festive delight!
For the Cake
- All-Purpose Flour (2 cups / 260g) – Provides structure and body; feel free to substitute with gluten-free flour for a gluten-free option.
- Sugar (1 cup / 200g) – Adds sweetness; brown sugar can offer a richer flavor.
- Cocoa Powder (3/4 cup / 90g) – Contributes to the chocolate flavor; ensure it’s unsweetened to balance the sweetness.
- Baking Soda (2 tsp) – Helps the cake rise for a fluffy texture.
- Baking Powder (1 tsp) – Works in conjunction with baking soda for effective leavening.
- Lebkuchen Spice (1 tsp) – A warm blend of spices that enhances holiday flavor; pumpkin pie spice can work in a pinch.
- Salt (1/2 tsp) – Enhances all flavors in the cake.
- Eggs (2 large) – Binds ingredients and provides moisture; for a vegan alternative, use flaxseed meal as an egg substitute.
- Buttermilk (2/3 cup / 160ml) – Adds moisture and a slight tang; can substitute with yogurt or milk mixed with vinegar.
- Sour Cream (1/3 cup / 80g) – Increases moisture and richness; swap with Greek yogurt if needed.
- Sunflower Oil (1/3 cup / 80ml) – Keeps the cake moist; feel free to switch to any neutral-flavored oil.
- Vanilla Extract (2 tsp) – Boosts the overall flavor profile.
- Fresh-Brewed Coffee (1 cup / 240ml) – Deepens the chocolate flavor; can substitute with hot water for a milder taste.
- Ritter Sport Lebkuchen (3.5 oz / 100g, chopped) – A unique chocolate adding depth of gingerbread; replace with any chocolate that has spiced notes.
- Semi-Sweet Chocolate (7 oz / 200g) – Used for the glaze; choose ≥60% cocoa for a rich finish.
- Coconut Oil (1 tsp) – Aids in melting chocolate; can also use unsalted butter.
- Fresh Cranberries/Raspberries (for decoration) – Adds a pop of color and tartness to your cake.
- Fresh Rosemary (for decoration) – Elevates the Christmas aesthetic and aroma.
This Gingerbread Chocolate Bundt Cake is not just a treat; it’s a festive experience waiting to be shared.
Step‑by‑Step Instructions for Gingerbread Chocolate Bundt Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (180°C). While it warms up, generously grease a bundt pan with butter or cooking spray and lightly dust it with cocoa powder to ensure your Gingerbread Chocolate Bundt Cake releases smoothly once baked.
Step 2: Prepare the Coffee and Chocolate
Brew one cup of fresh coffee and set it aside to cool slightly. Meanwhile, chop the Ritter Sport Lebkuchen into small pieces, creating delightful chunks that will infuse your cake with a unique gingerbread flavor and texture.
Step 3: Mix the Dry Ingredients
In a stand mixer bowl, sift together the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt. Mix these dry ingredients on low speed for about 30 seconds until they are well combined. This step ensures a uniform distribution of flavors in your Gingerbread Chocolate Bundt Cake.
Step 4: Combine the Wet Ingredients
In a separate mixing bowl, whisk the eggs, buttermilk, sour cream, sunflower oil, and vanilla extract until smooth. This will create a rich, creamy mixture that adds moisture to the cake. Make sure your ingredients are at room temperature to help them blend well together.
Step 5: Create the Batter
Gradually add the wet mixture to the dry ingredients while mixing on low speed. As the batter begins to come together, slowly pour in the warm coffee until fully incorporated. Be careful not to overmix; a few lumps are okay and will result in a more tender Gingerbread Chocolate Bundt Cake.
Step 6: Fold in the Chocolate
Gently fold the chopped gingerbread chocolate into the batter using a spatula. This ensures that each bite of your cake is bursting with the rich flavors of gingerbread chocolate. Once combined, pour the batter into your prepared bundt pan, spreading it evenly.
Step 7: Bake the Cake
Place your bundt pan in the center of the preheated oven and bake for 45-50 minutes. Start checking for doneness at the 45-minute mark by inserting a skewer in the center; it should come out clean. The cake should spring back when lightly pressed.
Step 8: Cool the Cake
Once baked, remove the gingerbread chocolate bundt cake from the oven and let it cool in the pan for 10-15 minutes. This cooling time allows the cake to firm up slightly, making it easier to release from the pan without breaking apart.
Step 9: Prepare the Glaze
While the cake is cooling, melt the semi-sweet chocolate with coconut oil in a microwave-safe bowl. Heat in short increments of 15 seconds and stir in between until smooth. This makes a glossy glaze that adds a beautiful finish to your Gingerbread Chocolate Bundt Cake.
Step 10: Glaze and Decorate
Once the cake has cooled completely, carefully transfer it to a wire rack or serving plate. Drizzle the chocolate glaze over the top, letting it drip down the sides. Finally, decorate with fresh cranberries and sprigs of rosemary for a festive touch that enhances both flavor and presentation.
Gingerbread Chocolate Bundt Cake Variations
Feel free to let your creativity shine by customizing this delightful cake to match your taste and dietary needs!
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Dark Chocolate: Replace gingerbread chocolate with high-quality dark chocolate for a richer flavor profile.
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Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour to make this cake accessible for everyone.
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Fruit & Nut Surprise: Add in dried fruits like cranberries or nuts like walnuts to enhance texture and flavor.
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Plant-Based Delight: For a vegan version, substitute eggs with flaxseed meal and buttermilk with plant-based yogurt or almond milk.
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Spice Up the Flavor: Add a pinch of cayenne pepper or ginger for a warming kick that’s perfect for the holidays.
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Frosting Variations: Switch up the glaze by using cream cheese frosting or a simple lemon glaze for a zesty twist.
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Ornate Decorations: Top the cake with crushed peppermint or edible glitter for a stunning holiday finish.
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Serving Suggestions: Serve it warm with a scoop of vanilla ice cream or alongside a slice of a Butter Pecan Cake for a delightful dessert combo.
Whatever variation you choose, this Gingerbread Chocolate Bundt Cake will surely impress and delight!
How to Store and Freeze Gingerbread Chocolate Bundt Cake
Room Temperature: Store the cake at room temperature in an airtight container for up to 3 days to maintain its moist texture.
Fridge: If you prefer, you can refrigerate the cake, wrapped tightly, for up to 5 days. Just be aware it may slightly dry out.
Freezer: For longer storage, freeze the cake wrapped tightly in plastic wrap and then in aluminum foil for up to 1 month. Thaw in the fridge before serving.
Reheating: To enjoy a slice warm, microwave for 10-15 seconds or heat in the oven at 350°F (175°C) for about 10 minutes, refreshing the flavor and texture beautifully.
Make Ahead Options
These Gingerbread Chocolate Bundt Cakes are a lifesaver for busy home cooks looking to save time during the festive season! You can prepare the batter up to 24 hours in advance. Simply mix the dry and wet ingredients separately, store them in airtight containers in the refrigerator, and combine them right before baking for the freshest taste. Additionally, the fully baked cake can be wrapped in plastic wrap and refrigerated for up to 3 days to maintain its moisture. When ready to serve, just glaze the cake and add the cranberries and rosemary for that stunning presentation. This ensures your Gingerbread Chocolate Bundt Cake is just as delicious with minimal last-minute prep!
What to Serve with Gingerbread Chocolate Bundt Cake
The holiday gatherings call for delicious accompaniments to enhance the joy of sharing this moist and spiced delight.
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Fresh Whipped Cream:
Light and airy, whipped cream adds a creamy sweetness that beautifully contrasts the rich chocolate and spices. It’s a classic pairing that never fails to impress. -
Vanilla Ice Cream:
A scoop of vanilla ice cream melts into the warm cake, bringing a refreshing coldness that rounds out the flavors in each bite. The creamy texture complements the cake’s moist crumb perfectly. -
Cranberry Orange Relish:
Tart and zesty, this relish will brighten the plate and excites the palate, cutting through the richness of the cake with a fruity tang that harmonizes beautifully. -
Gingerbread Latte:
Elevate the dessert experience with this spiced latte, echoing the ginger flavors in the cake while enhancing the festive ambiance with each sip. -
Peppermint Hot Chocolate:
A warm mug of this chocolaty indulgence offers a delightful contrast, playfully enriching the chocolate notes from the bundt cake, perfect for those cozy evenings. -
Chocolate Ganache:
Pour a silky layer of chocolate ganache over the cake for a decadent finish, deepening the cocoa flavor and providing an irresistible allure. -
Cheesecake Brownies:
For dessert lovers, a side of rich cheesecake brownies makes for an unforgettable combination, balancing flavors while satisfying sweet cravings. -
Mulled Wine:
A comforting glass of warm spiced mulled wine sets the scene for holiday cheer, enhancing the festive experience around the dessert table.
Pairing these delightful accompaniments with your Gingerbread Chocolate Bundt Cake will surely create memorable moments filled with sweet indulgence and joy!
Expert Tips for Gingerbread Chocolate Bundt Cake
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Cool Your Coffee: Make sure the brewed coffee is cool before adding it to the batter; hot coffee can cook the eggs and ruin the cake’s texture.
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Avoid Overmixing: Gently mix the batter until just combined. Overmixing can result in a tough cake, so leave a few lumps for a moist Gingerbread Chocolate Bundt Cake.
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Non-Stick Pan: Use a quality bundt pan with a non-stick coating to ensure an easy release. If necessary, dust it well with cocoa powder to prevent sticking.
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Glaze Timing: Wait until the cake has cooled completely before applying the chocolate glaze. This helps the glaze set properly without melting into the cake.
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Decorative Touches: Get creative with your toppings! Fresh cranberries and rosemary not only brighten the presentation but also add a delightful aroma.
Gingerbread Chocolate Bundt Cake Recipe FAQs
How do I select the right ripeness of ingredients?
Absolutely! For this Gingerbread Chocolate Bundt Cake, using fresh eggs is essential for the best moisture and binding. Ensure your eggs are at room temperature for optimal blending with other ingredients. The cocoa powder should be fresh and unsweetened; check the expiration date and avoid any that show signs of clumping.
What is the best way to store the cake?
You can store this cake at room temperature in an airtight container for up to 3 days; it stays deliciously moist that way. If you prefer, refrigerate it wrapped tightly for up to 5 days; just note it may dry out slightly. I recommend slicing the cake, as individual pieces are easier to grab and enjoy!
Can I freeze my Gingerbread Chocolate Bundt Cake?
Absolutely! To freeze, wrap the completely cooled cake tightly in plastic wrap, then in aluminum foil to protect it from freezer burn. It can be frozen for up to 1 month. When you want to enjoy it again, simply thaw it in the refrigerator overnight before serving to maintain texture.
What if my cake comes out too dry?
If your cake turns out too dry, it may be due to overmixing or baking for too long. For next time, mix just until combined and use a skewer to check doneness starting at 45 minutes. For immediate enjoyment, you can add a drizzle of glaze or create a warm chocolate sauce to enhance moisture.
Are there any dietary considerations for this recipe?
Definitely! This Gingerbread Chocolate Bundt Cake can be made vegan by replacing eggs with flaxseed meal (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water per egg) and using plant-based buttermilk (just mix almond milk with a splash of vinegar). Also, be mindful of allergies by selecting gluten-free flour if needed.
Gingerbread Chocolate Bundt Cake: Your Festive Holiday Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C). Grease a bundt pan with butter or cooking spray and dust it with cocoa powder.
- Brew one cup of fresh coffee and let it cool slightly. Chop the Ritter Sport Lebkuchen.
- In a stand mixer, sift together flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt for 30 seconds.
- In a separate bowl, whisk together eggs, buttermilk, sour cream, sunflower oil, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients while mixing on low. Slowly pour in the warm coffee until fully incorporated.
- Gently fold in the chopped gingerbread chocolate into the batter. Pour the batter into the prepared bundt pan.
- Bake for 45-50 minutes or until a skewer comes out clean. Start checking at 45 minutes.
- Let the cake cool in the pan for 10-15 minutes then remove it carefully.
- Melt the semi-sweet chocolate with coconut oil in a microwave-safe bowl. Stir until smooth.
- Once cooled, drizzle the chocolate glaze over the cake and decorate with fresh cranberries and rosemary.
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