Chocolate Bundt Christmas Wreath (Print)
Festive chocolate Bundt shaped like a holiday wreath, glazed and garnished with sugared cranberries and rosemary.
# What You Need:
→ Cake Batter
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsweetened cocoa powder
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 1 cup unsalted butter, room temperature
07 - 2 cups granulated sugar
08 - 4 large eggs
09 - 1 tbsp vanilla extract
10 - 1 1/2 cups buttermilk
→ Chocolate Glaze
11 - 1 cup semisweet chocolate chips
12 - 1/2 cup heavy cream
13 - 2 tbsp unsalted butter
→ Garnish
14 - 1/2 cup fresh cranberries
15 - 1/3 cup granulated sugar
16 - 4–5 sprigs fresh rosemary
17 - Powdered sugar, for dusting
# How To Make It:
01 - Preheat oven to 350°F. Generously grease and flour a 10-cup Bundt pan, ensuring every crevice is coated to prevent sticking.
02 - In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat the room-temperature butter and granulated sugar with an electric mixer until pale, light, and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, beating thoroughly after each addition. Blend in the vanilla extract until evenly distributed.
05 - Gradually add the sifted dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Fold gently until just combined — avoid overmixing to keep the crumb tender.
06 - Pour the batter evenly into the prepared Bundt pan. Smooth the surface with a spatula and tap the pan lightly on the counter to release any trapped air bubbles.
07 - Bake on the center rack for 45–50 minutes, or until a wooden skewer inserted into the thickest part of the cake emerges clean. The top should spring back lightly when pressed.
08 - Let the cake rest in the pan for 15 minutes to set. Carefully invert onto a wire cooling rack and allow it to cool completely before glazing.
09 - In a small saucepan, heat the heavy cream over medium-low until it just begins to steam — do not boil. Pour the hot cream over the chocolate chips and butter in a heatproof bowl. Let stand for 2 minutes, then whisk steadily until silky smooth.
10 - Place the cooled cake on the wire rack over a sheet of parchment paper. Drizzle the warm glaze evenly over the crown, letting it cascade naturally down the sides.
11 - Lightly dampen the fresh cranberries with water, then roll them in granulated sugar until well coated. Spread on a wire rack to dry. Arrange the sugared cranberries and rosemary sprigs around the top of the glazed cake to mimic a Christmas wreath. Finish with a light dusting of powdered sugar for a snow-kissed effect.
# Expert Tips:
01 -
- The ganache glaze drips down every ridge of the Bundt pan and makes even a slightly imperfect cake look professionally done.
- Sugared cranberries and rosemary transform a straightforward chocolate cake into a centerpiece that gets photographed before it gets eaten.
02 -
- Do not rush the cooling step because a warm cake will melt the glaze into a puddle instead of letting it set into a shiny shell.
- The first time I made this I under greased the center tube and half the cake stayed in the pan so be generous with butter in every crevice.
03 -
- Tap the filled Bundt pan firmly on the counter a few times before baking to dislodge trapped air bubbles that create tunnels in the finished cake.
- Warm your glaze bowl with hot water and dry it before adding the chocolate because even a slightly cold bowl can cause the ganache to seize.