Gluten-Free York Peppermint Cake

       To me, there’s nothing quite like a good slice of moist chocolate cake and that's what today's post is all about.  While I was working on this cake recipe, I decided to add a flavor profile that I'll be playing some more with in December: chocolate and mint!  I had a sellout of cake slices in a just few short hours and since then I've had people requesting (borderline begging for) more!!!  I hope you enjoy this recipe as much as I enjoyed whipping it up for everyone.  Because cake makes people happy.

 

You'll need:

1 cup sugar

1/2 cup brown sugar

1 3/4 cups gluten-free all-purpose flour

2 tsp xanthan gum

1 cup dark cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

1/2 cup coconut oil

2 large eggs

1 cup buttermilk

1 tbsp vanilla extract

1 tsp peppermint extract

3/4  cup white chocolate chips

1 cup of hot water

       Preheat the oven to 350°F.  Prepare two 9” round pans by greasing and flouring.

        In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.

       In a separate bowl, whip together coconut oil, eggs, buttermilk, and flavors.  Then slowly add the liquid ingredients to the dry mixture and stir until fully combined.  

 

Next, fold in the white chocolate chips.

       Add hot water to the batter and mix well, until the batter is thin.  Pour evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.

       Once the cakes have finished baking, allow to completely cool before frosting.

 Mint Crème Frosting

 1 stick of Kerrygold butter, softened

 3 cups powdered sugar

 1 tsp vanilla

 1 tsp peppermint extract

 2 1/2 tbsp heavy whipping cream      

       In a large bowl using an electric mixer, whip the butter until fluffy.  Whip in one cup of powdered sugar, then add in the flavors and one tablespoon of heavy cream.  Keep whipping until the mixture thins.  Then whip in the remaining two cups of powdered sugar, beating well between each addition and alternating with the rest of the heavy cream.

       Spread the frosting over the bottom layer of cake to create the filling, then place the second cake on top.   Finish frosting the top and sides of the cake with the remaining frosting.

     *Brian’s note:  Don’t skip the Kerrygold butter!  I’m not saying that this recipe won’t still be absolutely delicious without it, but in my opinion the Kerrygold really takes it over the top and gives it an incredible flavor.

       Serve and enjoy!