This deep, dark chocolate cake, with a hint of peppermint, is a chocolate lover’s dream!
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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 cup Land O Lakes® Butter, softened
1 teaspoon peppermint extract
3 large Land O Lakes® Eggs
1 cup semi-sweet chocolate chips
1 1/2 cups powdered sugar
1 tablespoon Land O Lakes® Butter, softened
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.
Explore reviews fromour online community
Fudgy and delicious, just as promised! To quote my daughter: "yummy yum yum!"
We will definitely be making this again, would make an excellent chocolate pound cake without the peppermint as well.
Question: For your Fudgy Peppermint Cake (GF), do I melt the semi sweet chocolate with the unsweetened baking chocolate? Seems like a lot of chocolate! thanks.
Yes, you do melt the semi sweet and the unsweetened chocolate.
It was moist, fudgy, minty -- outstanding! The only thing that prevents me from rating it 5 stars is that despite its moistness, it crumbled like CRAZY. About half my slices broke at least in half (and usually in 4-5 pieces) as I cut them. And yet each bite, even of those pieces, was melt-in-your-mouth moist and delicious! Too weird. Overall, I was very pleased; that was just a perplexing "feature" of the cake, at least when I made it!