As the holiday season is approaching, we all need that one dessert that can be whipped last-minute but can also impress all our friends. This delicious Chocolate bundt cake with spices will save the day! A silky chocolate glaze and some simple rosemary and pomegranate garnish will make this cake a show stopper and a perfect dessert for your Christmas gatherings! The cake is incredibly soft and moist and can be prepared a day ahead.
With Christmas approaching, my kitchen transforms in this little bakery house, where only Christmas music plays and dozens of cookies and holiday cakes are prepared. I will be honest. I could not wait to start baking gingerbread cookies, setting up the lights and decorations all over the house, and drinking hot chocolate.
While I was in Vienna in November, I bought some gingerbread spices that I couldn’t wait to use. Then, when I got called for a little Christmas project with BWT Italia, I knew I would be adding those to my recipe. I wanted to make something simple, with basic ingredients that can be done by anyone. Easy enough to prepare so you can bake it the night before and serve it on Christmas morning. Something that looks good has chocolate and tastes like Christmas. After a few thoughts, I was baking a bundt cake. Spiced bundt cake with chocolate glaze, garnished with fresh rosemary and pomegranate seeds makes a perfect cake for your holiday parties and gatherings.
Bundt cakes are definitely something I love to make as they are pretty and make the scene, yet require very little time to prepare. This recipe is also very light as I prepared it with water and sunflower oil. By using BWT Mineralizer in my kitchen, not only my tap water will be clean from heavy metals and other undesirable substances, but at the same time, it will enrich my water with magnesium and will enhance the taste of my recipes!
Make this Christmas season even more special. Take care of yourself and your loved ones. Happy holidays!
Chocolate bundt cake with spices
Marija Gvozdenovic
INGREDIENTS
Serves 8
Prep.time: 15 minutes
Baking time: 40 minutes
Bundt pan ø 22 cm
For the bundt cake
3 large eggs, room temperature
15 tbsp sugar
15 tbsp sunflower oil + some for covering the pan
15 tbsp water filtered with BWT Mineralizer
20 tbsp all-purpose flour + some for the pan
2 tbsp cocoa powder, unsweetened
1 tbsp ground cinnamon
1 tbsp spice mix (cinnamon, nutmeg, ginger, cloves, pepper)
16g baking powder
FOR THE CHOCOLATE GLAZE
100g dark chocolate, at least 70% cocoa
4 tsp sugar
4 tsp water
1 tsp butter
METHOD
Prepare the cake:
In a bowl mix eggs and sugar. With a hand mixer, beat until well combined and fluffy. Add sunflower oil and water. Mix again. Add flour, cocoa powder, spices, and baking powder. Using a whisk or wooden spoon, mix all the ingredients until combined. Preheat your oven at 180 degrees Celsius. Grease and flour a bundt cake (mine has a 22 cm diameter) pan and pour in the mixture. Bake it for 30-40 minutes or when a toothpick inserted comes out clean. Leave it cool completely before taking out of the pan.
Prepare the glaze:
In a small pan place chocolate, water, butter, and sugar. Mix the ingredients on very low heat until the chocolate and sugar are melted.
Cover the bundt cake with chocolate glaze or sprinkle with powdered sugar. Garnish with fresh rosemary and pomegranate seeds. Enjoy!
