Tipsy bundt cake with chocolate and mulled wine

Ginger bread and mulled wine scent – this moist bundt cake will bring the christmas market home to your plate.  Heavenly chocolate and spiced cookies laced with “a shot”- the perfect alternative for all who can’t see christmas cookies anymore


  • 110 g butter
  • 150 g brown sugar
  • zest of one orange
  • 2 eggs
  • 80 ml coconut oil
  • 200 g flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 2 tsp cocoa powder
  • 1 tbsp ginger bread spice
  • 2 tsp Whiskey (or Rum, Amaretto…)
  • 175 ml mulled wine
  • 50 g Spekulatius (spiced cookies)
  • 100g dark chocolate

For the icing

  • 50 ml mulled wine
  • 150g icing sugar
  • optional – chocolate for decoration


  1. Preheat the oven at 180 °C. Grease a bundt cake pan and sprinkle with flour.
  2. Whisk butter up with sugar, orange zest, eggs and coconut oil.
  3. In another bowl, mix the flour with baking powder, baking soda, cocoa powder and the ginger bread spice. Combine with the butter-egg-mixture and add the mulled wine and the whiskey. Stir until batter has a smooth texture.
  4. Grate the chocolate and crumble the cookies and beat them in. Spoon batter into pan and bake for 40 min. Let the cake cool down.
  5. For the icing, mix the mulled wine with icing sugar and cover the cake. It will have a nice pink color. If you like, you can add some chocolate for decoration.