Description

Winter Gewürzkuchen is a rich and moist spiced chocolate cake perfect for the colder months. Infused with aromatic cinnamon, cloves, and nutmeg, this bundt-style cake combines the deep flavors of cocoa and warm winter spices with a tender crumb created using buttermilk and vegetable oil. Finished with a smooth dark chocolate glaze and garnished with fresh red currants and rosemary sprigs, this dessert is both festive and elegant, ideal for holiday gatherings or cozy evenings.

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 and Garnish

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

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Instructions

Preheat and Prepare: Start by preheating your oven to 350°F (175°C) and effectively greasing your bundt pan. This preparation ensures that your cake bakes evenly and can be easily removed once it’s done.
Mix Dry Ingredients: In a large mixing bowl, combine your dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, salt, and the delightful spices (cinnamon, cloves, and nutmeg). Whisk these ingredients together thoroughly, which will ensure that the spices and leavening agents are evenly distributed throughout your cake.
Blend Wet Ingredients: Now, in a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. It’s crucial to mix these wet ingredients well until they are fully combined. The liquid ingredients will help create a rich and tender cake.
Combine Wet and Dry Ingredients: Slowly pour the wet mixture into your dry ingredients. Gently mix with a spatula until just combined. Be careful not to overmix, as this can create a tough texture in the cake. A few lumps are perfectly fine!
Pour and Bake: Pour the cake batter into your prepared bundt pan and smooth the top evenly with your spatula. Slide the pan into your preheated oven and bake for 45 to 50 minutes. A toothpick inserted into the center of the cake should come out clean when it’s fully cooked.
Cool and Glaze: After baking, allow the cake to cool in the pan for about 10 minutes. This step is crucial; it allows the cake to set before you turn it out onto a wire rack to cool completely. Once the cake has cooled, drizzle it with the luscious dark chocolate glaze and garnish beautifully with fresh red currants and rosemary sprigs for a final touch.

Notes

Be careful not to overmix the batter to avoid a dense and tough cake.
Ensure the bundt pan is well greased to prevent sticking.
Use fresh and quality spices for the best aroma and flavor.
You can replace buttermilk with regular milk mixed with 1 tablespoon lemon juice or vinegar if needed.
Let the cake cool completely before glazing to prevent melting the chocolate glaze.