Description
This Chocolate Bundt Cake Christmas Wreath is a moist, rich, and gluten-free holiday dessert. It’s beautifully decorated with cherries and holly, making it a stunning centerpiece for your Christmas table. The cake combines festive flavor and elegant design for an impressive treat.
Ingredients
Scale
- Cake Batter:
- 225g unsalted butter (softened)
- 300g caster sugar
- 4 large eggs
- 200g natural yogurt
- 250g gluten-free self-raising flour
- 50g cocoa powder
- 2 tsp baking powder
- ½ tsp xanthan gum (optional)
- 2 tsp vanilla extract
- A pinch of salt
- Ganache Topping:
- 150g dark chocolate (chopped)
- 150ml double cream
- Wreath Decorations:
- Glacé cherries
- Sugar holly leaves or edible decorations
- Icing sugar (for dusting)
Instructions
- Preheat your oven to 170°C (150°C fan) or 340°F. Generously grease and lightly dust your bundt tin with cocoa powder.
- In a large bowl, beat the softened butter and caster sugar until pale, fluffy, and smooth, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the gluten-free flour, cocoa powder, baking powder, xanthan gum (if using), and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Gently fold in the yogurt using a spatula until the batter is smooth. Do not overmix.
- Pour the batter into the prepared bundt tin and smooth the top.
- Bake for 45-50 minutes, or until a skewer inserted into the thickest part comes out clean.
- Let the cake cool in the tin for 15 minutes before carefully turning it out onto a wire rack. Allow it to cool completely.
- To make the ganache, heat the double cream until steaming (not boiling). Pour it over the chopped dark chocolate in a bowl and let it sit for 2 minutes. Stir until silky smooth.
- Drizzle the ganache over the completely cooled cake, letting it cascade naturally.
- Decorate with glacé cherries and sugar holly leaves to mimic a Christmas wreath. Dust lightly with icing sugar for a snowy finish.
Notes
- Grease the bundt tin thoroughly and dust with cocoa powder for easy cake release.
- Check the cake for doneness at the 45-minute mark to prevent overbaking.
- You can use dark or milk chocolate for the ganache depending on your sweetness preference.
- This cake can be made dairy-free by using plant-based yogurt and dairy-free chocolate.
- Store the cake at room temperature in an airtight container for up to 3 days or freeze slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert, Christmas, Baking
- Method: Baking
- Cuisine: Holiday, European
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg