Description

Winter Gewürzkuchen is a rich and moist spiced chocolate bundt cake perfect for cozy winter occasions. Infused with warm spices like cinnamon, cloves, and nutmeg, and topped with a luscious dark chocolate glaze, this cake is adorned with fresh red currants and rosemary for a festive touch. Its tender crumb and deep flavors make it an irresistible dessert for holiday gatherings.

Ingredients

Scale

Dry Ingredients

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt

Wet Ingredients

1 cup buttermilk
¾ cup vegetable oil
3 large eggs
2 teaspoons vanilla extract

Toppings

1 cup dark chocolate glaze
1 cup fresh red currants
Fresh rosemary sprigs for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prep: Start by preheating your oven to 350°F (175°C) and effectively greasing your bundt pan to prevent the cake from sticking.
Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, salt, and the ground spices (cinnamon, cloves, and nutmeg). Whisk thoroughly to evenly distribute all the dry ingredients and spices.
Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
Combine Mixtures: Slowly pour the wet mixture into the dry ingredients. Gently fold the ingredients together using a spatula until just combined, being careful not to overmix to keep the cake tender.
Bake the Cake: Pour the batter evenly into the prepared bundt pan and smooth the surface. Place it in the preheated oven and bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
Cool and Decorate: Allow the cake to cool in the pan for about 10 minutes before carefully turning it out onto a wire rack to cool completely. Once cooled, drizzle the dark chocolate glaze over the top and garnish with fresh red currants and rosemary sprigs for a festive presentation.

Notes

Ensure the buttermilk is at room temperature for better mixing.
Do not overmix the batter to maintain a light and fluffy texture.
Test the cake doneness with a toothpick to avoid over or underbaking.
Fresh red currants can be substituted with pomegranate arils or cranberries if unavailable.
For a dairy-free version, substitute buttermilk with a plant-based milk and vinegar mixture.