Peppermint Tea Chocolate Cake
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.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1cup water
- 6peppermint tea bags
- ½cup unsalted butter, softened
- 3ounces unsweetened chocolate, broken into pieces
- 2cups white sugar
- 2eggs, separated
- 1¼ cups sour cream
- 1½ teaspoons baking soda
- 2cups all-purpose flour
- 1teaspoon baking powder
- ½cup mini chocolate chips
- 1tablespoon butter
- 2tablespoons half-and-half, or more as needed
- ½cup confectioners' sugar
- ¼teaspoon peppermint extract
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).Step 2
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.Step 3
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.Step 4
Mix sour cream and baking soda together in a separate bowl. Add to the batter, mixing well. Mix in flour and baking powder.Step 5
Beat egg whites in a glass or metal bowl until stiff peaks form. Fold into the batter. Pour batter into the prepared pan.Step 6
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.Step 7
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.