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Gingerbread Chocolate Bundt Cake

Gingerbread Chocolate Bundt Cake: A Festive Holiday Treat

This Gingerbread Chocolate Bundt Cake blends the nostalgic flavors of gingerbread with rich chocolate, making it a festive holiday favorite.
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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: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Try whole wheat flour for a heartier texture.
  • 1 cup Sugar Substitute brown sugar for a richer flavor profile.
  • 3/4 cup Cocoa powder Ensure it's unsweetened for the best result.
  • 1 teaspoon Baking soda Acts as a leavening agent for a light rise.
  • 1 teaspoon Baking powder Adds extra fluffiness to your cake.
  • 1 tablespoon Lebkuchen spice Use a mix of cinnamon, nutmeg, and ginger if unavailable.
  • 1/2 teaspoon Salt Enhances flavors.
  • 3 large Eggs For a vegan version, consider flax eggs.
  • 1 cup Buttermilk Regular milk with vinegar works as a substitute.
  • 1/2 cup Sour cream Plain yogurt is a good alternative.
  • 1/2 cup Sunflower oil You can use vegetable or melted coconut oil.
  • 1 teaspoon Vanilla extract
  • 1 cup Fresh-brewed coffee Decaf or espresso adds richness.
  • 100 g Ritter Sport Lebkuchen chocolate Can be replaced with gingerbread or regular chocolate.
For the Glaze
  • 1 cup Semi-sweet chocolate Opt for dark chocolate with at least 60% cocoa.
  • 2 tablespoons Coconut oil Unsalted butter is an acceptable substitute.
For Decoration
  • 1 cup Fresh cranberries/raspberries Adds vibrant color.
  • 1 sprig Rosemary Optional for a seasonal touch.

Equipment

  • Bundt pan
  • stand mixer
  • Microwave-safe Bowl
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and grease your bundt pan thoroughly.
  2. In a stand mixer bowl, combine all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, lebkuchen spice, and a pinch of salt.
  3. In a separate bowl, whisk together the eggs, buttermilk, sour cream, sunflower oil, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry mixture, mixing on low speed until just combined.
  5. Gently fold in the chopped Ritter Sport Lebkuchen chocolate.
  6. Pour the batter into your prepared bundt pan and bake for 45 to 50 minutes.
  7. Once baked, allow it to cool for 10 to 15 minutes before transferring it to a wire rack.
  8. Melt the chopped semi-sweet chocolate and coconut oil together until smooth.
  9. Once the cake is cool, pour the melted chocolate glaze over the top and decorate with fresh cranberries or raspberries.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1.5mg

Notes

Use room temperature ingredients and avoid overmixing for best results.

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