Peppermint Tea Chocolate Cake

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A moist, aromatic chocolate cake infused with brewed peppermint tea for a subtle minty depth, finished with a glossy chocolate-mint glaze.

Cake:

1 cup water

6 peppermint tea bags

1/2 cup unsalted butter, softened

3 oz unsweetened chocolate, broken into pieces

2 cups white sugar

2 eggs, separated

1 1/4 cups sour cream

1 1/2 tsp baking soda

2 cups all-purpose flour

1 tsp baking powder

Glaze:

1/2 cup mini chocolate chips

1 Tbsp butter

2 Tbsp half-and-half (more as needed)

1/2 cup confectioners’ sugar

1/4 tsp peppermint extract

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Preheat oven to 350°F (175°C). Grease and flour a fluted tube (Bundt) pan.
Bring water to a boil and steep peppermint tea bags for 5 minutes. Squeeze out excess liquid, discard bags, and bring tea back to a boil.
In a large bowl, combine softened butter and unsweetened chocolate. Pour in hot tea and whisk until melted and smooth.
Add sugar and egg yolks; beat with an electric mixer until combined.
In a separate bowl, mix sour cream with baking soda, then add to chocolate mixture. Stir in flour and baking powder until incorporated.
In a clean bowl, beat egg whites until stiff peaks form. Gently fold into batter.
Pour batter into the prepared pan and bake about 40 minutes, or until a toothpick comes out clean.
Cool 10 minutes in pan, then invert onto a plate and cool completely, about 30 minutes.
For the glaze: melt chocolate chips and butter over low heat. Stir in half-and-half, then remove from heat and add confectioners’ sugar and peppermint extract.
Drizzle glaze over the cooled cake and serve.

Add mini chocolate chips to the batter for extra richness.

Use additional tea bags or more peppermint extract for stronger mint flavor.

Sprinkle crushed peppermint candies on top for a festive look.

Replace half the water with hot coffee for deeper chocolate flavor.

Find it online: https://chocolatecoveredamy.com/peppermint-tea-chocolate-cake/