Go Back

Gingerbread Chocolate Bundt Wreath Cake

Gingerbread chocolate Bundt cake combines warming spices, molasses, cocoa, and coffee in a tender, deeply flavored cake. A pourable chocolate glaze, sugared cranberries, and rosemary sprigs turn it into a festive wreath.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 58 minutes
cooling and drying 2 hours 5 minutes
Total Time 3 hours 33 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 baking spray with flour, for the pan
  • 2.5 cups all-purpose flour
  • 0.5 cup cocoa powder unsweetened
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt fine
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 1 cup unsalted butter softened
  • 1 cup dark brown sugar packed
  • 3 eggs large, at room temperature
  • 0.75 cup molasses unsulfured
  • 1 cup buttermilk at room temperature
  • 0.5 cup strong brewed coffee cooled
For the wreath decoration
  • 0.5 cup water
  • 1 cup granulated sugar divided
  • 1 cup fresh cranberries
  • 2 rosemary small sprigs
For the chocolate glaze
  • 4 oz chocolate semisweet, finely chopped
  • 0.33 cup heavy cream

Equipment

  • 1 10- to 12-cup Bundt pan
  • 1 mixer

Method
 

Bake the cake
  1. Heat the oven to 350°F.
  2. Thoroughly coat a 10- to 12-cup Bundt pan with baking spray with flour.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
  4. In a large bowl, beat the butter and brown sugar with a mixer on medium speed until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time.
  6. Beat in the molasses until combined.
  7. Stir together the buttermilk and cooled coffee in a measuring cup.
  8. Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk mixture in two additions; mix on low just until combined, beginning and ending with the flour mixture.
  9. Scrape the batter into the prepared pan.
  10. Bake for 45 to 55 minutes, until a toothpick inserted into the thickest part comes out with a few moist crumbs and the cake begins to pull away from the pan.
  11. Cool the cake in the pan for 15 minutes.
  12. Invert the cake onto a wire rack and cool completely.
Make the sugared cranberries
  1. Rinse the cranberries and pat them completely dry.
  2. Combine the water and 1/2 cup of the sugar in a small saucepan.
  3. Bring the mixture to a simmer, stirring until the sugar dissolves.
  4. Remove the syrup from the heat and cool for 10 minutes.
  5. Toss the cranberries in the syrup.
  6. Transfer them with a slotted spoon to a wire rack set over a rimmed baking sheet.
  7. Let the cranberries dry for 1 hour, until tacky.
  8. Roll the cranberries in the remaining 1/2 cup sugar.
  9. Return them to the rack to dry for 30 minutes.
Glaze and decorate
  1. Put the chopped chocolate in a heatproof bowl.
  2. Heat the cream in a small saucepan over medium heat until steaming and small bubbles form at the edge, about 3 minutes.
  3. Pour the cream over the chocolate.
  4. Let the mixture stand for 2 minutes.
  5. Stir until smooth.
  6. Let the glaze cool for 5 to 10 minutes, until thickened but still pourable.
  7. Drizzle the glaze over the cooled cake.
  8. Arrange the sugared cranberries and rosemary sprigs around the top while the glaze is still tacky.

Notes

For the cleanest release, thoroughly coat every curve of the Bundt pan with baking spray with flour. Store covered in the refrigerator for up to 4 days; freeze the undecorated cake for up to 2 months. For a dairy-free variation, use plant-based butter, buttermilk, and cream.