About the Recipe
Indulge in a whimsical and decadent Gluten-Free Chocolate Crème de Menthe Bundt Cake, where rich chocolate meets refreshing mint. This showstopper begins with a moist, tender chocolate bundt cake infused with a subtle mint. This enhances the chocolate’s richness and creates a delightful balance, making each bite memorable.
Crafted with high-quality gluten-free flour, this cake is perfect for those with gluten sensitivities. Its luscious, fudgy interior is satisfying and indulgent, with a combination of cocoa powder, melted chocolate, and crème de menthe liqueur. The ganache, made from premium dark chocolate and cream, adds a rich layer of flavor and complements the minty undertones.
For an extra touch of whimsy, garnish the cake with fresh mint leaves or chocolate shavings. This Gluten-Free Chocolate Crème de Menthe Bundt Cake is a celebration of harmonious flavors, sure to impress at any gathering or as a delightful treat for yourself. Its stunning presentation and delightful taste will leave your guests raving and eager to experience the magic of chocolate and mint again.
Ingredients
¼ cup oat flour
½ cup cornstarch
½ cup rice flour
1 cup glutinous rice flour
½ cup tapioca flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon kosher salt
⅔ cup unsweetened Black Dutch-processed cocoa powder
1 ⅓ cups granulated sugar
2 sticks unsalted butter at room temperature, diced** or 1 cup of oil
4 large eggs
½ cup oil
1 cup whole milk/buttermilk
3 tablespoons pure vanilla extract
8 ounces of sour cream
3 ounces instant chocolate pudding
½ package of mini chocolate chips
1 package of Andes crème de menthe baking chips
Preparation
In a large mixing bowl, combine all of the ingredients until well blended. For best results, add the chocolate chips last and gently fold them into the batter.
Grease your favorite Bundt pan thoroughly to prevent sticking.
Pour the batter evenly into the pan.
Preheat your oven to 350 degrees Fahrenheit.
Bake the cake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10–15 minutes before turning it out onto a wire rack to cool completely. Serve as is or with your favorite glaze or dusting of powdered sugar.
Notes