Low FODMAP Chocolate Peppermint Cake - FODMAP Everyday

Ingredients

• 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, (at room temperature)
• 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)
• 1/3 cup (75 ml) heavy cream
• 3 1/2- ounces (100 g) semisweet chocolate, (finely chopped, preferably about 50 to 55% cacao mass)
• 1 1/2 tablespoons light corn syrup
• 1 teaspoon peppermint extract
• 1- ounce (30 g) crushed red and white peppermint candy (or candy canes)