Chocolate Bundt Christmas Wreath (Printable)
Chocolate Bundt wreath with glossy glaze, sugared cranberries and rosemary — a festive, shareable holiday centerpiece.
# What You’ll 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, softened to 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
# Directions:
01 - Preheat oven to 350°F. Generously grease and flour a 10-cup Bundt pan, ensuring every crevice is coated to prevent sticking.
02 - Sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer on medium-high speed until pale, light, and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, beating thoroughly after each addition until fully incorporated. Blend in the vanilla extract.
05 - Alternately add the sifted dry ingredient mixture and the buttermilk to the butter mixture in three additions, beginning and ending 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 and smooth the surface with a spatula. Bake for 45–50 minutes, or until a wooden skewer inserted into the center emerges clean.
07 - Let the cake rest in the pan for 15 minutes, then carefully invert onto a wire cooling rack. Allow to cool completely before glazing.
08 - In a small saucepan, heat the heavy cream over medium-low until just steaming — do not boil. Pour the hot cream over the semisweet chocolate chips and butter in a heatproof bowl. Let stand for 2 minutes, then whisk until silky and smooth.
09 - Drizzle the warm chocolate glaze over the fully cooled cake, allowing it to flow naturally down the sides for an elegant drip effect.
10 - Lightly dampen the fresh cranberries with water, then roll them in granulated sugar until well coated. Let dry on a wire rack. Arrange the sugared cranberries and rosemary sprigs around the top of the cake to resemble a festive holiday wreath. Finish with a light dusting of powdered sugar for a snowy effect.
# Expert Advice:
01 -
- The cocoa powder in the batter creates a depth that makes people close their eyes on the first bite, every single time.
- It looks wildly impressive on a holiday table but the steps are surprisingly manageable if you take them one at a time.
02 -
- Grease that Bundt pan like your reputation depends on it because nothing is sadder than a cake that tears apart when you flip it.
- Let the glaze sit for a few minutes after whisking so it thickens slightly and coats instead of running right off.
03 -
- Tap the Bundt pan gently on the counter a few times before baking to release trapped air bubbles that cause weird tunnels in the finished cake.
- Warm the glaze slightly if it firms up too much while you are working, a few seconds in the microwave brings it back to the perfect drizzling consistency.