2 cups Gluten-Free Flour Blend (see below)
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 teaspoon peppermint extract
1 cup real semi-sweet chocolate chips
1 1/2 cups powdered sugar
1/2 teaspoon peppermint extract
2 to 3 tablespoons milk
6 hard peppermint candies, coarsely crushed
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.
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.
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.
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