Chocolate Bundt Cake Christmas Wreath (Printable)

Moist chocolate Bundt glazed with ganache, adorned with candied fruits and fresh herbs for a festive wreath finish.

# What You Need:

→ Chocolate Bundt 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, softened
07 - 2 cups granulated sugar
08 - 4 large eggs
09 - 1 1/2 tsp 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)

# Steps:

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 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, mixing thoroughly after each addition. Blend in the vanilla extract until fully incorporated.
05 - With the mixer on low speed, add the dry ingredients alternately with the sour cream and whole milk, beginning and ending with the dry mixture. Mix only until just combined to avoid overworking the batter.
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 comes out clean. The cake should spring back lightly when touched.
08 - Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a wire rack and let cool completely before decorating.
09 - Heat the heavy cream in a small saucepan until just simmering. Pour the hot cream over the semi-sweet chocolate chips and let sit for 2 minutes. Stir gently until a smooth, glossy ganache forms. Allow to cool slightly until it reaches a drizzle-friendly consistency.
10 - Spoon or drizzle the ganache evenly over the completely cooled cake, allowing it to cascade naturally down the sides.
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 into the gaps for a natural greenery effect. Finish with a light dusting of powdered sugar to evoke a snowy holiday finish.

# Expert Hints:

01 -
  • The sour cream keeps the crumb so tender it practically melts and you will never go back to a basic cocoa cake again.
  • Decorating the wreath is more like playing with edible art than actual cooking so even kids can join without stress.
02 -
  • Greasing the pan inadequately is the fastest way to ruin two hours of effort because this cake clings to every groove with surprising determination.
  • Ganache that is too hot will slide right off the cake in a thin puddle so give it ten minutes to thicken before drizzling.
03 -
  • Tap the filled Bundt pan firmly on the counter before baking because trapped air bubbles create ugly tunnels inside the finished cake.
  • Let the ganache cool until it coats the back of a spoon like thick honey and you will get those perfect slow drips down the sides.

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