Bring cheer all year, especially for Christmas, with this heavenly decadent Gluten Free Chocolate Peppermint Bundt Cake. A moist peppermint flavored chocolate cake covered in a chocolate peppermint ganache will surely make Santa jealous.
Well Mr. Ben and I just celebrated our 13th anniversary a few days ago…two days ago to be exact.
Thank you, thank you. I assume you are all sending me congratulatory vibes after reading that statement. I really can’t accept them, though. I take absolutely no credit for staying married this long. Ben’s the saint. Pretty much I’m the devil.
I don’t know how he puts up with me. When it comes to the kindest, most hard working, thoughtful, super sexy guy out there…Ben fits that bill. He’s pretty much perfect, and has been since the day I met him. Well, except for his obsession with rap music. I wish he would let that one go.
And me??? Hmmm, I’m pretty much the polar opposite. To put it lightly, I’m the most uptight, moody, naggy, penny pinching wife there ever was. And that’s being easy on myself.
Here’s the deal. At least I can admit my flaws, right??? I mean there are so many people out there that exhibit just as many shortcomings as I do, yet they act like they’re perfect. They refuse to admit any wrong doings.
I, on the other hand, completely embrace my crazy.
Throwing my purse at Ben’s head and walking into a Walmart barefoot in the middle of a Utah bound road trip because he wouldn’t get me a tissue??? CRAZY!
Tossing Ben’s text books off the third floor of our college apartment after a disagreement??? CRAZY!
Chucking Ben’s Chick-fil-A meal across the kitchen because he showed up late to decorate for Braelyn’s 4th birthday party??? CRAZY!
Dumping Ben’s sodas and protein powder down the sink when I find them in the house because I HATE soda and protein powder (don’t get me started)??? C-R-A-Z-Y!!!
See? I fully admit that I’m missing a few marbles. Really, why does this guy even put up with me?! If I’m being completely honest with myself, I’m almost completely positive that Ben sticks with me because I feed him. Food, that’s all he needs. Well, food and maybe one or two other things…
This past Sunday Ben literally walked into the kitchen (after I had spent allllll day baking Christmas goodies the day before) and states, “I’m hungry…”
I heard him but didn’t respond. It wasn’t a question so it wasn’t like I was ignoring him or anything. A few seconds go by and then again, “I’m hungry…”
For the second time I choose not to respond. What do I say, “Oh, that’s nice”???
And then for the kicker. A few more seconds go by and I hear, “Babe, did you hear me? I’m hungry.”
I just started laughing. Once I got my giggles out, I politely turned to him and said, “Then go ahead and make yourself something to eat.”
Of course he realized how chauvinistic his comment came across and started laughing himself. He had no intention of being rude. He was just…well…hungry. And he wanted his food obsessed wife to make him something yummy. Simple as that.
Although I still requested he make his own lunch that day, I didn’t feel too guilty since I had just made him this Gluten Free Chocolate Peppermint Bundt Cake the day before which he stated, and I quote, “This is the best cake you (me!) have ever made!!! It is da BOMB!”
So yeah. This cake is pretty good. And it keeps Ben married to me. In that case, it deserves a recipe post.
This cake really is absolutely delicious. It’s decadent. It’s heavenly. It’s basically a peppermint flavored chocolate bundt cake topped with a peppermint chocolate ganache and crushed peppermint candies.
Wait…BASICALLY???! There is nothing basic about this cake! The utterance of the word “basic” does this cake a disservice.
Let me go ahead and start over. Here’s a fresh start…
This cake is so fudgy and moist you can hardly believe it. Its glorious texture comes from using 4 whole eggs plus a yolk and an entire cup of full fat sour cream. People, do not skimp on the calories here. This cake is soooooo worth it! Just cut yourself a smaller piece and savor every bite.
Also, here is a major hip hip hooray for you guys out there. I used a pre-made flour blend!!! Since bundt cakes are a bit denser than other lighter, fluffier cakes, I didn’t mind using a pre-made mix that may possibly have a bit too much xanthan gum for my liking. This Pamela’s brand all purpose flour worked wonders in this recipe. Yay for easy!
As if the cake itself isn’t fudgy enough, I drizzled a smooth peppermint chocolate ganache over the top. You can opt for milk, semi-sweet, or dark for your chocolate of choice. I believe I went the milk chocolate route for my first go around. Any option will be fabulous.
And to make this amazing cake even more AMAZING-ier, I sprinkled some crushed peppermint candies on top. The best part is I didn’t even have to crush them. I splurged and just bought a sprinkle container already filled with peppermint pieces. All I had to do was shake them on. Easy peasy after a long day of baking.
So there you have it. This recipe is one of the many…or few…reasons why my marriage survives. Thank you to chocolate cakes, tacos, mashed potatoes, and the lengthy list of other foods Ben loves. They keep my man happy…or at least complacent…for now.
How do you pair chocolate and peppermint?
- For the cake:
- 2 sticks butter, room temperature
- 1½ cups granulated sugar
- 4 large eggs, plus 1 egg yolk
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract
- ¾ cup dutch processed cocoa powder
- 1 cup full fat sour cream
- 1½ cups Pamela's brand All-Purpose Flour - Artisan Blend*
- 1¼ teaspoons salt
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup chocolate chips, melted
- For the ganache:
- ½ cup heavy whipping cream
- 1 cup chocolate chips
- ¼ teaspoon peppermint extract
- crushed peppermint candies
- Preheat oven to 350 degrees. Lightly grease and flour a bundt pan (using extra gluten free flour or cocoa powder). Set aside.
- In a large mixing bowl or stand mixer, cream together butter and sugar until pale and fluffy. Add eggs, one at a time, beating for 30 seconds after each addition. Add the egg yolk and blend until incorporated.
- Add vanilla and peppermint extracts and blend until smooth.
- Add cocoa powder and mix until incorporated, scraping down sides as needed. Add sour cream and mix on low until well combined. Add gluten free flour, salt, baking powder, and baking soda and mix until combined.
- In a microwave safe measuring cup or dish, melt chocolate chips according to package directions (I heat mine for 1 minute on high and stir for a while until they all melt). Add melted chocolate to batter and stir until smooth.
- Spoon batter into bundt pan. Even out the batter and smooth top with a spatula. Bake at 350 degrees for 50-60 minutes or until top bounces back at touch of a finger and toothpick inserted into center comes out clean with few crumbs.
- Set cake on cooling rack and immediately run a knife along the edges and around center of cake pan to loosen sides. Allow to cool for 15 minutes. Flip cake out of pan onto cooling rack and allow to completely cool. Transfer cake to serving dish.
- To make ganache, heat whipping cream on high in microwave for 45 seconds. Pour in chocolate chips and allow to sit for 1 minute. Stir until smooth. Add peppermint extract and stir until smooth.
- Drizzle ganache over top of cake. Sprinkle with crushed peppermint candies. Allow ganache to slightly set. Serve immediately.
- Store leftovers in an airtight container at room temp for up to 3 days, in fridge for up to 5 days or in freezer for up to 3 months.