Chocolate Bundt Christmas Wreath (Printable Version)
Rich chocolate Bundt shaped as a wreath, finished with glossy chocolate glaze, sugared cranberries, and rosemary.
# What You Need:
→ Cake
01 - 2 1/2 cups (310 g) all-purpose flour
02 - 1 cup (90 g) unsweetened cocoa powder
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 1 cup (225 g) unsalted butter, room temperature
07 - 2 cups (400 g) granulated sugar
08 - 4 large eggs
09 - 1 tbsp vanilla extract
10 - 1 1/2 cups (360 ml) buttermilk
→ Chocolate Glaze
11 - 1 cup (170 g) semisweet chocolate chips
12 - 1/2 cup (120 ml) heavy cream
13 - 2 tbsp unsalted butter
→ Decoration
14 - 1/2 cup fresh cranberries
15 - 1/3 cup granulated sugar
16 - 4–5 sprigs fresh rosemary
17 - Powdered sugar, for dusting
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly, ensuring all crevices are 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 bowl, beat the room-temperature butter and granulated sugar using an electric mixer until light and fluffy, approximately 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
04 - Alternately add the sifted flour mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold gently until just combined—do not overmix to maintain a tender crumb.
05 - Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula to ensure even baking.
06 - Bake for 45–50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should spring back lightly when touched.
07 - Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack. Let cool completely before glazing.
08 - In a small saucepan, heat the heavy cream until just steaming—do not boil. Pour the hot cream over the chocolate chips and butter in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth and glossy.
09 - Drizzle the chocolate glaze over the cooled cake, allowing it to flow naturally down the sides for an elegant drip effect.
10 - Lightly dampen the fresh cranberries with water, then toss in granulated sugar to create a frosted appearance. Allow to dry on a wire rack. Arrange the sugared cranberries and rosemary sprigs around the top of the cake to resemble a Christmas wreath. Dust lightly with powdered sugar for a snowy finish.
# Expert Tips:
01 -
- The combination of deep chocolate and fresh rosemary creates this sophisticated aroma that makes everyone pause when they walk through the door
- That moment when you pour the glaze and watch it cascade down the curves is absolutely mesmerizing and tastes even better than it looks
02 -
- Greasing that Bundt pan thoroughly is absolutely critical, especially with all those curves and crevices
- Letting the cake cool completely before glazing prevents the chocolate from sliding right off
03 -
- Room temperature ingredients are not optional here, they combine properly and create the right texture
- When inverting the cake, give the pan a firm tap and have confidence, a gentle shake releases it beautifully