Chocolate Bundt Cake Wreath (Printable)
Moist chocolate Bundt turned into a festive wreath, glazed with ganache and adorned with candied fruits and powdered sugar.
# What You'll Need:
→ Chocolate Bundt Cake
01 - 2 1/2 cups (315 g) all-purpose flour
02 - 1 cup (85 g) unsweetened cocoa powder
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 cup (225 g) unsalted butter, softened
07 - 2 cups (400 g) granulated sugar
08 - 4 large eggs
09 - 1 1/2 teaspoons vanilla extract
10 - 1 cup (240 ml) sour cream
11 - 1 cup (240 ml) whole milk
→ Chocolate Ganache
12 - 1 cup (170 g) semi-sweet chocolate chips
13 - 1/2 cup (120 ml) 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)
# Step-by-step:
01 - Preheat the oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan, ensuring every crevice is coated to prevent sticking.
02 - In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk until evenly distributed and no lumps remain.
03 - Using a stand mixer or hand mixer, beat the softened unsalted 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 until fully incorporated. Blend in the vanilla extract.
05 - With the mixer on low speed, add the dry ingredient mixture in three additions, alternating with the sour cream and whole milk in two additions, beginning 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. Tap the pan gently on the counter to release any trapped air bubbles.
07 - Bake on the center rack for 45 to 50 minutes, or until a wooden toothpick inserted into the thickest part of the cake comes out clean. The cake should spring back lightly when pressed.
08 - Allow the cake to cool in the pan for 10 minutes. Run a thin knife around the edges, then invert onto a wire cooling rack. Let cool completely before glazing.
09 - Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer — do not boil. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let stand for 2 minutes, then stir gently from the center outward until smooth and glossy. Allow to cool slightly until it reaches a thick, drizzleable consistency.
10 - Place the cooled cake on a serving plate or wire rack set over parchment paper. Drizzle the ganache evenly over the top, allowing it to cascade naturally down the sides and center of the Bundt cake.
11 - Arrange candied cherries, cranberries, and green candied fruit around the top ring of the cake to resemble a festive wreath. Tuck small sprigs of fresh rosemary or mint between the fruits for a natural holly effect. Dust lightly with powdered sugar for a snow-kissed finish.
# Expert Advice:
01 -
- The sour cream keeps this cake impossibly moist for days, which means you can bake it ahead and actually enjoy your own party instead of babysitting dessert.
- Decorating it as a wreath turns an already gorgeous chocolate cake into something people photograph before they eat, and that tiny bit of effort pays off every single time.
02 -
- Grease every single ridge of the Bundt pan with care because nothing breaks your heart faster than half a beautiful cake clinging to the tin when you flip it.
- Let the ganache cool for about ten minutes before pouring so it coats instead of running straight off in a puddle on your counter.
03 -
- Tap the filled Bundt pan firmly on the counter a few times before baking to knock out hidden air bubbles that create ugly tunnels in your finished cake.
- A tablespoon of brewed coffee added to the batter enhances the chocolate flavor dramatically without making the cake taste like coffee at all.