Chocolate Bundt Cake Wreath (Print Version)
Festive chocolate Bundt shaped like a wreath, finished with chocolate glaze, sugared cranberries and rosemary.
# What You Need:
→ Cake
01 - 2½ cups all-purpose flour
02 - 1 cup unsweetened cocoa powder
03 - 2 tsp baking powder
04 - ½ tsp baking soda
05 - ½ tsp salt
06 - 1 cup unsalted butter, room temperature
07 - 2 cups granulated sugar
08 - 4 large eggs
09 - 1 tbsp vanilla extract
10 - 1½ cups buttermilk
→ Chocolate Glaze
11 - 1 cup semisweet chocolate chips
12 - ½ cup heavy cream
13 - 2 tbsp unsalted butter
→ Decoration
14 - ½ cup fresh cranberries
15 - ⅓ cup granulated sugar
16 - 4–5 sprigs fresh rosemary
17 - Powdered sugar, for dusting
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan thoroughly, 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 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. Blend in the vanilla extract.
04 - Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined — avoid overmixing to keep the cake tender.
05 - Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula to ensure even baking.
06 - Bake for 45 to 50 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean.
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 completely cooled cake, allowing it to flow naturally down the sides for an elegant finish.
10 - Lightly moisten the fresh cranberries with water, then roll them in granulated sugar until evenly coated. Let dry on a wire rack. Arrange the sugared cranberries and rosemary sprigs on top of the glazed cake to resemble a Christmas wreath. Dust lightly with powdered sugar for a snowy effect.
# Expert Tips:
01 -
- The chocolate glaze drips down the ridges of the Bundt pan in a way that looks wildly impressive but takes about three minutes of actual effort.
- Sugared cranberries and rosemary turn a simple cake into something people will photograph before they eat it.
- It feeds a crowd and tastes even better on the second day when the crumb has had time to settle.
02 -
- Do not rush the cooling step because a warm cake will melt the glaze into a puddle instead of letting it set into beautiful drips.
- Grease that Bundt pan like your reputation depends on it because nothing is sadder than a cake that breaks apart when you flip it.
03 -
- A light tap on the counter before baking releases trapped air bubbles that can cause odd tunnels in the finished cake.
- If your glaze seems too thick add a teaspoon of warm cream at a time until it pours like honey.