Chocolate Bundt Cake Wreath (Print version)

Festive chocolate Bundt shaped like a wreath, glazed and topped with sugared cranberries and rosemary.

# What goes in:

→ Cake

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, 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

→ Decoration

14 - 1/2 cup fresh cranberries
15 - 1/3 cup granulated sugar
16 - 4-5 sprigs fresh rosemary
17 - Powdered sugar, for dusting

# Cooking steps:

01 - Preheat oven to 350°F. 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 with an electric mixer until light and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until evenly distributed.
05 - Alternately add the sifted flour mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix to keep the crumb tender.
06 - Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
07 - Bake for 45–50 minutes, or until a wooden skewer inserted into the center comes out clean.
08 - Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack and let cool completely before glazing.
09 - In a small saucepan, heat the heavy cream until just steaming. Pour over the chocolate chips and butter in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth and glossy.
10 - Drizzle the chocolate glaze over the completely cooled cake, allowing it to flow naturally down the sides.
11 - Lightly dampen the fresh cranberries with water, then toss in granulated sugar to coat. 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 finish.

# Tips from flavorandfeast:

01 -
  • The chocolate glaze pools into every ridge of the Bundt pan, making even a lopsided cake look stunning.
  • Sugared cranberries and rosemary trick everyone into thinking you spent all day decorating when it takes maybe ten minutes.
  • It freezes beautifully, so you can bake it a week ahead and thaw it the morning of your gathering.
02 -
  • Grease the Bundt pan thoroughly because nothing breaks a holiday mood faster than half a cake stuck in the tin.
  • Do not overmix once the flour goes in, or the texture turns tough instead of tender.
  • The cake needs to cool completely before glazing or the chocolate will melt right off into a puddle.
03 -
  • Tap the Bundt pan firmly on the counter before baking to release trapped air bubbles that cause tunnels in the crumb.
  • Let the glaze sit for five minutes after whisking so it thickens slightly and clings to the cake instead of running off entirely.

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