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Lebkuchen Schokolade Gugelhupf Adventskranz | Bake to the roots

Gingerbread Chocolate Bundt Cake Christmas Wreath

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  • Author: Bake to the roots
  • Prep Time: 00:25
  • Cook Time: 00:50
  • Total Time: 02:00
  • Yield: 1 1x
  • Category: Cakes
  • Cuisine: Germany
  • Diet: Vegetarian


This cake is a dessert and Christmas decoration all in one: Gingerbread Chocolate Bundt Cake Christmas Wreath.



For the cake:
2 cups (260g) all-purpose flour
1 cup (200g) sugar
3/4 cup (90g) cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. lebkuchen spice
1/2 tsp. salt
2 large eggs
2/3 cup (160ml) buttermilk
1/3 cup (80g) sour cream
1/3 cup (80ml) sunflower oil
2 tsp. vanilla extract
1 cup (240ml) fresh-brewed coffee
3.5 oz. (100g) Ritter Sport Lebkuchen, chopped

For the chocolate glaze:
7 oz. (200g) semi-sweet chocolate (>60% cocoa) e.g. Ritter Sport Kakao Klasse
1 tsp. coconut oil

For the decoration:
some fresh cranberries and/or raspberries
some stems of rosemary


1. Preheat the oven to 350°F (180°C). Grease a large bundt pan* well and dust with some cocoa powder. Set aside. Brew the coffee and let cool down a bit. Chop the chocolate and set aside.

2. Add the flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt to the bowl of a stand mixer and mix until well combined. In a second bowl mix the eggs with buttermilk, sour cream, oil, and vanilla extract until well combined. Pour this mixture into the bowl with flour and start mixing on low. While mixing, gradually add the warm coffee and mix until everything is well combined – do not overmix the batter though. Add the chopped chocolate and fold in. Pour the batter into the prepared bundt pan and bake for 45-50 minutes or until a wooden skewer inserted into the cake comes out clean. Take out of the oven and let cool down inside the pan for about 10-15 minutes, then carefully remove from the pan and let cool down completely on a wire rack.

3. For the chocolate glaze chop the chocolate and add together with the coconut oil to a microwave-safe bowl. Melt the chocolate slowly in the microwave. Pour the melted chocolate (roughly at body temperature) over the cooled cake and decorate with some cranberries/raspberries and rosemary. Let the chocolate harden completely before serving.


Merry Christmas!