This intensely spiced chocolate gingerbread bundt cake is the perfect dessert for any holiday get-together.
I don’t know about you, but I love those advent weekend afternoons spend with family and friends over a hot coffee (or alternatively a tea or chocolate) accompanied by homemade cake.
Kaffee und Kuchen (coffee and cake) is a century old German tradition – it started to appear around the mid-1670s when coffee houses started to open across Germany – where family and friends will meet during the afternoon for a few hours for socializing over a coffee and cake.
It’s a lovely way to meet and could be a perfect alternative for those who like high tea. So this year why don’t you ring in the festive season with this favourite German tradition and invite over family and friends for an afternoon of coffee and cake?
And of course, there is no reason why you could not start with a glass of bubbles, just like high tea.
I made this chocolate gingerbread bundt cake for the first time a few years back for an Advent gathering with friends. The recipe is an easy adaption of the old recipe handed down in my family for several generations, and it was an instant hit.
Which is hardly surprising, given gingerbread or as we call it in Germany Lebkuchen, is one of the favourite holiday flavours.
Bundt cakes are totally straightforward, whisked together quickly and with a low risk of not getting out of the oven in perfect shape.
They are also the perfect cakes to make ahead, as they will keep for a couple of days.
That said, nothing beats a bundt cake made the same day. It will never be as crunchy at the outside, while otherwise light and fluffy.
Recipe: Chocolate Ginberbread Bundt Cake
300 g cold butter in pieces
100 g brown sugar
170 g sugar
1 teaspoon vanilla extract
100 g dark chocolate
500 g all-purpose flour
1.5 bags baking powder
1 tablespoon gingerbread spice mix
125 ml buttermilk
powdered sugar for garnish
Preheat oven to 180°C.
In your stand mixer, beat the butter and sugar until well combined and creamy. Add vanilla extract and the eggs one at the time and continue to beat for a few minutes on high speed.
Melt the dark chocolate in a bain marie. Add to the butter-egg mix and combine beating on low speed.
Mix flour, baking powder and gingerbread spice mix. Add the flour mixture and the buttermilk to the batter in alternations, starting with the flour and adding only as much buttermilk until smooth.
Grease a bundt cake pan with butter and lightly dust with flour.
Fill the batter into the bundt cake, smooth the surface and bake for about 50 minutes.
Take out of the oven and immediately turn it onto a rack.
Let it slightly cook, then dust with powdered sugar.
Do you have a favourite bundt cake recipe? Let me know which one.