Low FODMAP Chocolate Peppermint Cake - FODMAP Everyday

Name: Low FODMAP Chocolate Peppermint Cake - FODMAP Everyday
Total time: 65 min
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 cup (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)

www.fodmapeveryday.com

This Low FODMAP Chocolate Peppermint Cake is the perfect winter holiday cake for office, home or school parties. Festive, chocolaty and delicious!

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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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 cup (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)