Chocolate Bundt Cake Wreath (Printable Version)
Moist chocolate Bundt shaped like a Christmas wreath, glazed with ganache and finished with candied fruits.
# What You 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:
01 - Preheat the oven to 350°F. Generously grease and flour a Bundt pan, ensuring every crevice is coated to prevent sticking.
02 - In a large mixing 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, beating well after each addition to maintain emulsion. Blend in the vanilla extract until fully incorporated.
05 - With the mixer on low speed, add the dry ingredient mixture alternately with the sour cream and whole milk, starting and ending with the dry ingredients. 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 wooden toothpick inserted into the center of the cake emerges clean.
08 - Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a wire cooling rack. Let 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 stand for 2 minutes. Stir gently until a smooth, glossy ganache forms. Allow to cool slightly until it reaches a drizzle-worthy consistency.
10 - Spoon or drizzle the ganache evenly over the completely cooled cake, allowing it to cascade down the sides naturally.
11 - Arrange candied cherries, cranberries, and green candied fruit around the top of the cake to resemble a festive wreath. Tuck fresh rosemary or mint sprigs between the fruit for a greenery effect. Finish with a light dusting of powdered sugar to evoke a snowy holiday finish.
# Expert Advice:
01 -
- The sour cream keeps this cake impossibly moist for days, which means you can bake it ahead without any stress.
- It looks elaborate enough to be the centerpiece of any holiday table, but the decoration is honestly just arranging things on top of ganache.
02 -
- Do not rush the cooling step, because a warm cake will melt the ganache into a puddle instead of creating those beautiful drips.
- Greasing the Bundt pan thoroughly is non-negotiable, since even one ungreased ridge will cause the cake to tear when you flip it out.
03 -
- Tap the filled Bundt pan firmly on the counter a few times before baking to release trapped air bubbles that cause tunneling in the crumb.
- Let the ganache sit for 10 to 15 minutes after stirring before pouring, because slightly cooled ganache clings to the cake in thicker, more dramatic drips.