Description
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
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 55 mins
Servings: 16