Ingredients

• ½ cup Almond Flour (70 g)
• 1 cup Gluten Free 1-to-1 Baking Flour (187 g)
• ½ cup Dutch Cocoa Powder (65 g)
• 1 tsp Baking Powder (5 g)
• ½ tsp Baking Soda (3 g)
• ¼ tsp Fine Sea Salt (1 g)
• 12 Tbsp unsalted Butter, softened (173 g)
• 1 cup Sugar (215 g)
• ½ tsp Vanilla Extract
• ⅛ tsp Peppermint Extract
• 3 Eggs, room temperature
• ½ cup Milk, room temperature (125 ml)

• ½ cup Semisweet chocolate chips (95 g)
• ½ cup Heavy Cream (125 ml)
• ¼ tsp Peppermint Extract

Instructions

1. Preheat oven to 350°F. Spray a 5 x 9-inch loaf pan with nonstick spray and set aside.
2. Sift flours, cocoa powder, baking powder, baking soda and salt into a bowl and mix together.
3. Add butter, sugar and both extracts to the bowl of a stand mixer fitted with the paddle attachment and cream together until light and fluffy, stopping to scrape the sides and bottom of the bowl halfway through.
4. Add eggs one at a time, mixing until incorporated. Lightly mix in the milk before adding half of the dry ingredients and mixing until just incorporated. Add the remaining dry ingredients and mix until a smooth batter comes together.
5. Pour batter into the prepared pan, smoothing out the top as needed.
6. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake completely and remove it from the pan.
7. Make the ganache by combining chocolate, cream and peppermint in a glass or metal bowl large enough to fit over a small pot of water. Bring water to a simmer and place the bowl on top (the bottom of the bowl should not touch the water), stirring frequently until the chocolate has melted. Remove bowl from heat and allow it to cool for 10–15 minutes to thicken.
8. Pour the ganache over the cooled cake.