Chocolate Bundt Cake Wreath (Printable Version)
Decadent chocolate Bundt shaped as a festive wreath, finished with glossy glaze, 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 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 cup unsalted butter, room temperature
07 - 2 cups granulated sugar
08 - 4 large eggs
09 - 1 tablespoon vanilla extract
10 - 1 1/2 cups buttermilk
→ Chocolate Glaze
11 - 1 cup semisweet chocolate chips
12 - 1/2 cup heavy cream
13 - 2 tablespoons 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 together using an electric mixer until pale, light, and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, beating thoroughly after each addition until fully incorporated. Stir in the vanilla extract.
05 - Alternately add the sifted dry ingredient mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold gently until just combined; avoid overmixing to maintain a tender crumb.
06 - Pour the batter evenly into the prepared Bundt pan, smoothing the surface with a spatula to ensure uniform baking.
07 - Bake on the center rack for 45 to 50 minutes, or until a wooden skewer inserted into the thickest part of the cake emerges clean.
08 - Allow the cake to rest in the pan for 15 minutes, then carefully invert onto a wire cooling rack. Let cool completely before glazing.
09 - In a small saucepan, heat the heavy cream over medium heat until just steaming. Pour the hot cream over the chocolate chips and butter in a heatproof bowl. Let stand for 2 minutes, then whisk until smooth and glossy.
10 - Drizzle the warm chocolate glaze over the fully cooled cake, allowing it to flow naturally down the sides for an elegant finish.
11 - Lightly dampen the fresh cranberries with water, then roll in granulated sugar to create a frosted effect. Allow to dry on a wire rack. Arrange the sugared cranberries and rosemary sprigs artfully around the top of the cake to resemble a Christmas wreath. Finish with a light dusting of powdered sugar for a snowy presentation.
# Helpful Hints:
01 -
- The cocoa powder in the batter creates a depth of flavor that makes people close their eyes on the first bite every single time.
- Those sugared cranberries perched on top look like tiny jewels and add a tart crunch that cuts right through the richness.
02 -
- Grease that Bundt pan like your life depends on it, because nothing breaks your heart faster than half a cake stuck in the pan crevices.
- The glaze needs to be poured while still warm, because once it cools and thickens, it will not drape the way you want it to.
03 -
- Test for doneness a few minutes early because every oven runs differently and a dry Bundt cake is a sad thing.
- Let the glazed cake set for at least thirty minutes before adding decorations so the cranberries do not slide right off.