Patrick's Peppermint Chocolate Bundt Cake - Better Batter Gluten Free Flour

Patrick’s Peppermint Chocolate Bundt Cake

  2 ounces ,enjoy for life chocolate chunks  chopped 3/4 cup boiling hot coffee 2cup dark brown sugar, firmly packed 1 3/4 cups Better Batter Gluten free flour 3/4 cup dark cocoa powder 2 […]

Patrick's Peppermint Chocolate Bundt Cake
10inch bunt cake Servings
20min Minutes Prep
45 for large small about 25 to 30 small bunts Minutes Cook

 

2 ounces ,enjoy for life chocolate chunks  chopped

3/4 cup boiling hot coffee

2cup dark brown sugar, firmly packed

1 3/4 cups Better Batter Gluten free flour

3/4 cup dark cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

3/4 teaspoon salt

1 cup coconut milk or rice milk

½ cup  apple sauce   or Dairy free  sour  cream

1 teaspoon vanilla extract

½  teaspoon peppermint extract

1/2 cup canola oil

Preheat oven to 325 degrees. Brush a 10 cup Bundt pan with some melted butter and dust with cocoa powder (use a pastry brush to distribute throughout).

Put chocolate in a heatproof bowl, add boiling coffee and whisk until chocolate is melted and misture is uniform. Set aside.

Whisk Brown sugar in a medium bowl. Sift flour, cocoa powder, baking soda, baking powder, and salt over the sugars. Stir mixture to combine (break up any brown sugar clumps with your fingers).

In the bowl of a standing mixer fitted with whisk attachment, beat  rice milk or coconut milk , apple sauce or  dairy free sour cream , both extracts, oil and melted chocolate on low speed until combined. Add the dry ingredients in two parts and beat until each part is incorporated. Scrape down the sides and bottom of the bowl and beat on medium low speed for 3 minutes. Pour into the prepared pan and bake for 45 minutes or until cake tester inserted in the center of the cake comes out clean. Cool for 15 minutes then invert onto wire rack. Cool completely.

Thick Chocolate Ganache (my Go To recipe)

Place 5 ounces enjoy for life chocolate chunks  chopped   (chopped) in a heat proof bowl. In a small saucepan bring a 1/4 cup of  Coconut milk Beverages Creamers and 2 Tablespoons honey  just to a boil. Remove from heat and pour over the chocolate. Let stand for one minute. Stir until mixture is smooth/chocolate is completely melted. Let stand until room temp.

Glaze the Bundt

Line a baking sheet with parchment. Place the baking sheet underneath the cooling rack holding the Bundt (in theory this thick ganache shouldn’t run down the cake and onto the baking sheet, but just in case…). Slowly, very slowly, drip about half the ganache onto the crown of the cake. Chill the cake for 5 minutes in the fridge, then add the rest of the ganache. Top with crushed candy canes.

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