Fudgy Pepermint Cake (Gluten-Free)

By MJH

Ingredients

• Cake:
• 2 cups Gluten-Free Flour Blend
• 1 teaspoon gluten-free baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups water
• 6 (1-ounce) squares unsweetened baking chocolate
• 2 cups sugar
• 1 cup Butter, softened
• 1 teaspoon peppermint extract
• 3 Eggs
• 1 cup real semi-sweet chocolate chips
• Glaze:
• 1 1/2 cups powdered sugar
• 1 tablespoon Butter, softened
• 1/2 teaspoon peppermint extract
• 2 to 3 tablespoons milk
• Decoration:
• 6 hard peppermint candies, coarsely crushed

Details

Preparation time 30mins
Cooking time 120mins
Adapted from lamdolakes.com

Preparation

Step 1

Cake:
Heat oven to 325°F.
Grease 12-cup Bundt® pan; sprinkle with unsweetened cocoa.
Set aside.

Combine gluten-free flour blend, baking powder, baking soda and salt in bowl.
Set aside.

Bring water to a boil in 2-quart saucepan; remove from heat.
Add baking chocolate; stir until melted.

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.

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.

Glaze:
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.