Chocolate Bundt Christmas Wreath (Printable)
Moist chocolate Bundt turned into a Christmas wreath, glazed with ganache and studded with candied fruits and herbs.
# What You'll Need:
→ Chocolate Bundt Cake
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, softened
07 - 2 cups granulated sugar
08 - 4 large eggs
09 - 1 1/2 teaspoons vanilla extract
10 - 1 cup sour cream
11 - 1 cup whole milk
→ Chocolate Ganache
12 - 1 cup semi-sweet chocolate chips
13 - 1/2 cup heavy cream
→ Decoration
14 - Assorted candied cherries, cranberries, and green candied fruit
15 - Powdered sugar for dusting
16 - Fresh rosemary or mint sprigs (optional, for wreath effect)
# How To Make It:
01 - Preheat the oven to 350°F. Grease and flour a Bundt pan thoroughly, ensuring every crevice is coated to prevent sticking.
02 - In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly distributed.
03 - Using a stand mixer or hand mixer, beat the softened butter and granulated sugar on medium-high speed until pale, light, and fluffy, approximately 3 to 4 minutes.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Blend in the vanilla extract until fully incorporated.
05 - With the mixer on low speed, add the dry ingredients alternately with the sour cream and whole milk, beginning and ending with the dry mixture. Mix just until combined; do not overmix.
06 - Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even distribution.
07 - Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a wire rack and let it cool completely before decorating.
09 - Heat the heavy cream in a small saucepan until just simmering. Pour the hot cream over the chocolate chips and let sit for 2 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly so it thickens to a drizzling consistency.
10 - Drizzle the ganache evenly over the completely cooled cake, allowing it to cascade naturally down the sides.
11 - Arrange candied cherries, cranberries, and green candied fruit around the top of the cake to resemble a Christmas wreath. Tuck fresh rosemary or mint sprigs into the arrangement for a natural greenery effect. Finish with a light dusting of powdered sugar for a snowy holiday presentation.
# Tips from dashanddishes:
01 -
- The sour cream keeps this cake impossibly moist for days, which means you can bake it ahead and stop stressing on party day.
- It looks elaborate but the decoration is honestly just arranging things on top, no piping skills required.
02 -
- Grease that Bundt pan like your sanity depends on it, because half a cake stuck in the ridges will ruin your mood faster than burnt cookies.
- Let the ganache cool for about ten minutes before drizzling so it coats rather than pools at the base.
03 -
- Rap the filled Bundt pan firmly on the counter twice before baking to dislodge trapped air bubbles that create ugly tunnels in your slice.
- Use a squeeze bottle for the ganache if you want control over the drizzle pattern instead of a freehand pour that might run wild.