Fudgy Peppermint Cake (Gluten-Free Recipe*)

This deep, darkish chocolate cake, with a slightly of peppermint, is a chocolate lover’s dream!

1. STEP 1

   Heat oven to 325°F. Grease 12-cup Bundt® pan; sprinkle with unsweetened cocoa. Explain apart.

2. STEP 2

   Combine gluten-free flour mix, baking powder, baking soda and salt in bowl. Explain apart.

3. STEP 3

   Carry water to a boil in 2-quart saucepan; desire some distance flung from warmth. Add baking chocolate; lope until melted.

4. STEP 4

   Combine sugar, butter and 1 teaspoon peppermint extract in bowl. Beat at medium trot, scraping bowl on the total, until creamy. Add eggs; beat at high trot until smartly mixed. Steadily add flour mixture alternately with chocolate mixture, beating at low trot until smartly mixed. Crawl in chocolate chips.

5. STEP 5

   Pour batter into ready pan. Bake 50-60 minutes or until toothpick inserted in heart comes out spruce. Icy 15 minutes in pan; invert onto cooling rack. Icy fully.

6. STEP 6

   Combine powdered sugar, 1 tablespoon butter and 1/2 teaspoon peppermint extract in bowl. Beat at low trot, adding ample milk for desired glazing consistency. Beat at medium trot until gentle. Drizzle glaze over cooled cake; sprinkle with crushed sweet.

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. Spend acceptable amount for recipe; retailer remainder in container with tight-fitting lid. Crawl old to 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. Spend acceptable amount for recipe; retailer remainder in container with tight-fitting lid. Crawl old to using.

Tip #3

This recipe was once developed using different flours and products labeled as “gluten-free.” The only real source for additional recordsdata is the ingredient list on product packaging. Be taught about gluten-free baking.