CHOCOLATE + COFFEE + PEPPERMINT!! This combination is overpowering in both richness and flavor that will definitely have you wanting to sneak a bite before arriving at your destination. Try out this recipe so that you are prepared for this holiday season or to just treat yourself! Here’s the recipe:
Prep Time 15mins Cook Time 50mins Makes 12 servings
● ¾ cup unsweetened cocoa powder
● 6 oz. bittersweet chocolate, finely chopped
● ¾ cup espresso or 1 tablespoon espresso powder**
● ¾ cup hot water
● ¾ cup coconut flour
● 1 teaspoon salt
● 1 teaspoon baking soda
● 1 cup sour cream, at room temperature
● ¾ cup coconut oil
● 1 tablespoon vanilla
● 2 cups Leaner Creamer Coconut Sugar
● 6 eggs
● ½ cup heavy cream
● 2 teaspoons maple syrup
● 4 oz. semisweet chocolate, chopped
● ½ - ¾ teaspoon Leaner Creamer Peppermint Mocha Creamer
● 2 cand canes crushed
1 Preheat the oven to 350°F and spray bundt cake pan with nonstick cooking spray.
2 Combine the cocoa, chocolate, and espresso into a large bowl, then pour in the boiling water and cover. Let it stand for 5 minutes and then whisk until the mixture is smooth. When it has cooled, whisk in the sour cream. Then in a small bowl whisk together the flour, salt, and baking soda.
3 In the bowl of an electric mixer, beat the oil, coconut sugar, and vanilla for about 4 minutes, or until pale and fluffy. Add the eggs, one at a time, until combined. On low speed add the flour mixture and the melted chocolate mixture alternatively, beginning and ending with the flour, until the batter is smooth.
4 Pour the batter into the prepared pan and bake the cake for about 50 minutes or until a toothpick comes out with moist crumbs. Let it cool on a rack for 10 minutes, then turn the cake out and let cool completely.
1 In a small saucepan heat the cream and corn syrup over medium heat until hot.
2 Remove from heat and add the chocolate, whisking until smooth. Add in LC Peppermint Mocha Creamer.
3 Let it cool slightly until thickened, then drizzle over the cake and sprinkle with candy canes.
4 Let the glaze set at room temperature, about 10 minutes, before serving.