PEPPERMINT TEA CHOCOLATE CAKE

Peppermint Tea Chocolate Cake image

Made with a cup of mint tea, this is a very moist cake. Since there's a hint of mint in the cake, I drizzle the top with a chocolate-mint glaze.

Provided by JenniferLL

Categories Desserts Cakes Chocolate Cake Recipes

Time 1h55m

Yield 16

Number Of Ingredients 15

Ingredients

1 cup water
6 peppermint tea bags
½ cup unsalted butter, softened
3 ounces unsweetened chocolate, broken into pieces
2 cups white sugar
2 eggs, separated
1 ¼ cups sour cream
1 ½ teaspoons baking soda
2 cups all-purpose flour
1 teaspoon baking powder
½ cup mini chocolate chips
1 tablespoon butter
2 tablespoons half-and-half, or more as needed
½ cup confectioners' sugar
¼ teaspoon peppermint extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
Bring water to a boil in a saucepan. Steep tea bags in the water for 5 minutes. Squeeze tea bags over the saucepan and discard. Bring tea to a boil.
Combine butter and chocolate in a large mixing bowl. Pour in the hot tea; whisk until melted. Beat in sugar and egg yolks using an electric mixer.
Mix sour cream and baking soda together in a separate bowl. Add to the batter, mixing well. Mix in flour and baking powder.
Beat egg whites in a glass or metal bowl until stiff peaks form. Fold into the batter. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 10 minutes, then invert onto a plate. Let cool completely, about 30 minutes.
Make glaze while the cake is cooling. Melt chocolate chips and butter together in a small saucepan over low heat. Stir in half-and-half until blended. Remove from heat; stir in confectioners' sugar and peppermint extract. Drizzle over cooled cake.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 46.8 g, Cholesterol 49 mg, Fat 15.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 9.5 g, Sodium 176.1 mg, Sugar 31.9 g