Ingredients

• 1 3/4 cups Gluten Free 1-to-1 Baking Flour
• 3/4 cup Cocoa Powder
• 2 cups Granulated Sugar
• 2 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Salt
• 1 cup Buttermilk
• 1/2 cup Vegetable Oil
• 3 Large Eggs
• 1 tsp Vanilla Extract
• 1 cup Freshly Brewed Coffee

• 4 oz. Heavy Cream
• 4 oz. 60% Baking Chocolate

• 1 cup Heavy or Whipping Cream
• 2 Tbsp Powdered Sugar
• 1 tsp Vanilla Extract
• 1 tsp Peppermint Extract
• 10 drops Red Food Coloring

• 1/4 cup Peppermint Chips or Crushed Candy Cane Pieces

Instructions

1. Preheat oven to 350 F.
2. Grease mini bundt pan with butter or cooking spray (I prefer coconut oil cooking spray when using mini baking pans)
3. Combine flour, cocoa, sugar, baking soda, baking powder, and salt in a large bowl or stand mixer and beat with a wisk just until combined.
4. In a separate bowl beat together buttermilk, oil, eggs, and vanilla with a fork.
5. Turn mixer on and slowly add the wet ingredients to the dry ones.
6. Keep the mixer on low speed and slowly add the coffee into the batter.
7. Scrape down sides and mix until fully combined. Batter will appear very runny, this is normal.
8. Ladle (or pour if you're just that good) batter into the bundt cake molds about ¾ of the way The cakes do not rise much.
9. Bake for 12-14 minutes until toothpick comes clean.
10. Remove from oven and let cool in pan for a few minutes before flipping onto a cooling rack.
11. Repeat until batter is gone.

1. Heat heavy cream in a sauce pan until it begins to simmer.
2. While cream is heating, chop up baking chocolate and place in a small glass bowl.
3. Once cream is heated, pour it over the chocolate and let it set for two minutes, DO NOT STIR.
4. After it sets, beat with a wisk until a rich chocolate ganache forms.
5. Let set for a couple of minutes and then dip the tops of the cooled cakes in and set aside to cool.

1. Cream should be prepared right before serving. Chill bowl and beater attachments (wisk) in freezer for 10-15 minutes.
2. Remove from freezer and add cream, vanilla, and peppermint extract to the bowl, place sugar close by. Begin beating/stirring on low for about 2 minutes until you get a nice foam going. Increase the speed to medium.
3. Add the sugar a tbsp at a time at the 3, 4, 5 minute marks. If using a stand mixer, scrape down sides of bowl at the 4 minutes mark.
4. Beat for one to two minute after the last addition of sugar or until soft peaks form. Do not over beat, we're making whipped cream not butter here. Store covered in fridge for up to two hours.
5. Put together a small star tip and pastry bag and drop a few drops of food coloring into the bag.
6. Add whipped cream into the bag and pipe into the center of the bundt cakes. Garnish with peppermint chips or crushed candy cane pieces.