Gingerbread Chocolate Bundt Cake – Holiday Wreath - Easy...

Ingredients

• • 2 ⅞ cups all-purpose flour
• • 1 ⅞ cup whole wheat flour
• • 1 ⅞ cup unsalted butter
• • 1 ⅞ cup brown sugar
• • 2 ⅞ large eggs
• • 1 ⅞ cup buttermilk
• • 1 ⅞ tbsp molasses
• • 2 ⅞ tsp ground ginger
• • 1 ⅞ tsp cinnamon
• • ⅞ tsp nutmeg
• • ⅞ tsp baking soda
• • ⅞ tsp salt
• • ⅞ cup chocolate chips

Instructions

1. 1

   Grease and flour a 10-inch bundt pan. In a large bowl, mix flours, baking soda, salt, ginger, cinnamon, and nutmeg.

2. 2

   In a separate bowl, cream butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

3. 3

   Gradually add dry ingredients to wet ingredients, alternating with buttermilk. Stir in molasses and chocolate chips.

4. 4

   Pour batter into prepared pan. Bake at 350°F (175°C) for 45 minutes or until a toothpick comes out clean.

5. 5

   Let cake cool in pan for 10 minutes, then invert onto a serving plate and let cool completely.

6. 6

   In a bowl, mix 1/2 cup melted chocolate with 1 tbsp butter until smooth. Drizzle over cake and decorate with cranberries and rosemary.