Fudgy Peppermint Cake (Gluten-Free Recipe)
Fudgy Peppermint Cake (Gluten-Free Recipe)
This deep, dark chocolate cake, with a hint of peppermint, is a chocolate lover’s dream!
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30 min
Prep Time
2 hrs
Total Time
16
servings Ingredients
Cake
2 cups Gluten-Free Flour Blend, (see below)
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1 teaspoon salt
1 12 cups water
6 (1-ounce) squares unsweetened baking chocolate
2 cups sugar
1 cup Land O Lakes® Butter, softened
1 teaspoon peppermint extract
1 cup semi-sweet chocolate chips
Glaze
1 12 cups powdered sugar
1 tablespoon Land O Lakes® Butter, softened
12 teaspoon peppermint extract
2 to 3 tablespoons milk
Decoration
6 hard peppermint candies, coarsely crushed
How to make
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STEP 1
Heat oven to 325°F. Grease 12-cup Bundt® pan; sprinkle with unsweetened cocoa. Set aside.
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STEP 2
Combine gluten-free flour blend, baking powder, baking soda and salt in bowl. Set aside.
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STEP 3
Bring water to a boil in 2-quart saucepan; remove from heat. Add baking chocolate; stir until melted.
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STEP 4
Combine sugar, butter and 1 teaspoon peppermint extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; beat at high speed until well mixed. Gradually add flour mixture alternately with chocolate mixture, beating at low speed until well mixed. Stir in chocolate chips.
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STEP 5
Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; invert onto cooling rack. Cool completely.
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STEP 6
Combine powdered sugar, 1 tablespoon butter and 1/2 teaspoon peppermint extract in bowl. Beat at low speed, adding enough milk for desired glazing consistency. Beat at medium speed until smooth. Drizzle glaze over cooled cake; sprinkle with crushed candy.
Tip #1
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
Tip #2
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
Tip #3
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.
450 Calories
22 Fat (g)
70 Cholesterol (mg)
370 Sodium (mg)
65 Carbohydrates (g)
3 Dietary Fiber
4 Protein (g)
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And don't forget to tag us @landolakesktchn.
