A Spectacular Low FODMAP Chocolate Peppermint Cake
Chocolate and peppermint is such a great combo and I particularly think about creating recipes featuring this duo around the winter holidays. This Low FODMAP Chocolate Peppermint Cake is festive to look at (set it out on your buffet and await the oohs and aahs), feeds a crowd and tastes like the holidays.
Have Faith – Follow the Instructions
You will have to trust me with this recipe, as there are several aspects that you might not believe at first.
First of all, yes, it serves 20. This is for a few reasons. First of all, it is rich, rich, rich and you really do only need a thin slice. And then, it is also because this is what will allow you to keep it low FODMAP – don’t cheat!
The second thing you might notice, if you are a baker, is that for the amount of flour, cocoa, butter and eggs that the amount of leavener is very small. They are the correct amounts. This is a rich, firm textured cake! If you are looking for a low-fat cake, this isn’t it.
Two Favorite Words: Chocolate Cake
If you want a rich chocolate Bundt cake,
- When you are throwing a party,
- If you have promised to bring dessert,
- To function as an edible buffet centerpiece,
- For the family and friends staying over (for days!),
- And you are a peppermint lover (or know one),
Then this Low FODMAP Chocolate Peppermint Cake is perfect!
Low FODMAP Chocolate Peppermint Cake
This Low FODMAP Chocolate Peppermint Cake is perfect for all your winter holidays - at the office, home or school.
- 1 cup (240 ml) brewed coffee or water, boiling hot
- ¾ cup (64 g) sifted Dutch-processed cocoa, plus extra for dusting pan
- Scant 1/2 cup (120 ml) lactose-free whole milk
- 2 teaspoons lemon juice
- 2 cups (290 g) low FODMAP, gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Baking Flour
- 3/4 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cups (2 sticks; 226 g) unsalted butter, at room temperature, cut into pieces
- 2 cups (396 g) sugar
- 2 teaspoons peppermint extract
- 1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
Peppermint Ganache Glaze & Decoration:
Position a rack in the middle of the oven. Preheat the oven to 350°F/180°C. Thoroughly coat a 10-cup (2.4 L) Bundt pan with nonstick baking spray. Use a silicone pastry brush to make sure every inner surface of the pan is coated, then o dust every nook and cranny with cocoa, tapping out any excess.
For the Cake: Whisk together the hot coffee or water and cocoa together in a small bowl and set aside to cool. Measure the milk in a measuring cup, add lemon juice and set aside for 5 minutes to thicken. Whisk together the flour, cocoa, baking powder, baking soda, and salt in another bowl to aerate and combine; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Gradually add the sugar and continue to beat on medium-high speed until very light and fluffy, about 3 minutes. Beat in the peppermint extract and the vanilla. (You can do this with a hand-held electric mixer, but there is a lot of heavy batter to this recipe and mixing times will be longer).
Add the eggs one at a time, beating well after each addition. Whisk the cocoa blend and the soured milk together. Add the flour mixture in three batches alternately with the cocoa/milk mixture, beginning and ending with the flour mixture. Beat just until smooth. The batter will be somewhat thick.
Scrape into prepared pan and smooth the top. Bake until a bamboo skewer inserted into the cake shows a few moist crumbs clinging when removed, about 40 to 50 minutes. Cool the pan on a rack for 10 minutes. Invert onto rack. Leaving pan in place for 10 minutes more. Remove the pan and allow cake to cool completely.
For the Glaze: In a large saucepan, bring the cream to a boil over medium heat. Remove from the heat and immediately sprinkle the chocolate into the cream. Cover and allow to sit for 2 minutes to melt the chocolate. Gently whisk the glaze until smooth and then gently whisk in the corn syrup and peppermint extract. Allow to cool until slightly thickened. You want it to be pourable but not hot (it will be too fluid) or too cold (it won’t flow).
Pour the glaze over the top ridge of the cake, allowing the glaze to drip down the inside and outside of the cake. Sprinkle peppermint candy on ganache. Chill briefly, or allow to sit at room temperature, to set the glaze. The cake is ready to serve. Store in an airtight container, such as a cake dome, at room temperature for up to 3 days; after that, refrigerate for up to 2 days. Cover the cut ends of the cake with plastic wrap to keep them fresh. Always bring to room temperature before serving, if you have stored in the fridge.