Low FODMAP Chocolate Peppermint Cake

Ingredients

• 1 cup (240 ml) brewed coffee or water, (boiling hot)
• 0.75 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 tsp lemon juice
• 2 cup (290 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Baking Flour)
• 0.75 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 cup (2 sticks; 226 g) unsalted butter, at room temperature, (cut into pieces)
• 2 cup (396 g) sugar
• 2 tsp peppermint extract
• 1 tsp pure vanilla extract
• 2 large eggs, (at room temperature)
• 0.33 cup (75 ml) heavy cream
• 3 1/2- ounces (100 g) semisweet chocolate, (finely chopped, preferably about 50 to 55% cacao mass)
• 1.5 tbsp light corn syrup
• 1 tsp peppermint extract
• 1- ounce (30 g) crushed red and white peppermint candy (or candy canes)

Makes 20 servings.

Per serving (estimate)

450 kcal · 6 g protein · 60 g carbs · 20 g fat · 2 g fibre

Method

Follow the original method at fodmapeveryday.com.