Recipes Desserts Cakes Chocolate Cake Recipes Peppermint Tea Chocolate Cake Be the first to rate & review! 1 Photo 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. Recipe by JenniferLL Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Prep Time: 15 mins Cook Time: 55 mins Additional Time: 45 mins Total Time: 1 hr 55 mins Servings: 16 Yield: 1 tube cake Jump to Nutrition Facts Ingredients Cake: 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 Glaze: 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 Directions 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. I Made It Print Nutrition Facts (per serving) 328 Calories 16g Fat 47g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 328 % Daily Value * Total Fat 16g 20% Saturated Fat 10g 48% Cholesterol 49mg 16% Sodium 176mg 8% Total Carbohydrate 47g 17% Dietary Fiber 2g 6% Total Sugars 32g Protein 4g Vitamin C 0mg 1% Calcium 55mg 4% Iron 2mg 11% Potassium 119mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved