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.

Ingredients

• 1 cup water
• 6 peppermint tea bags
• 0.5 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
• 0.5 cup mini chocolate chips
• 1 tablespoon butter
• 2 tablespoons half-and-half, or more as needed
• 0.5 cup confectioners' sugar
• 0.25 teaspoon peppermint extract

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
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.
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.
4. Mix sour cream and baking soda together in a separate bowl. Add to the batter, mixing well. Mix in flour and baking powder.
5. Beat egg whites in a glass or metal bowl until stiff peaks form. Fold into the batter. Pour batter into the prepared pan.
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.
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.