Peppermint Tea Chocolate Cake

Name: Peppermint Tea Chocolate Cake
Prep time: 15 min
Cook time: 55 min
Total time: 115 min
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; 1.25 cups sour cream; 1.5 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

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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

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.

Nutrition Facts (per serving)

328	Calories
16g	Fat
47g	Carbs
4g	Protein

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.