Reduced-Sugar Chocolate Bundt® Cake with Peppermint Glaze

Preheat oven to 350 degrees F. Liberally butter a 10-inch fluted tube pan (such as Bundt®). Place some sugar inside the pan and rotate to coat evenly. Shake out excess.

In a large bowl, whisk to combine sugar, stevia, flour, cocoa powder, salt, baking powder, and baking soda. Add coffee, sour cream, oil, eggs, and vanilla; whisk to combine.

Scrape batter into prepared pan and bake until a toothpick inserted into cake comes out clean or with moist crumbs attached, 50 to 60 minutes.

Let cake cool in pan for 10 minutes, then invert onto a rack, removing cake pan. Let cake cool completely.

In a small saucepan, bring cream to a boil. Take off heat, add white chocolate, cover, and let sit 5 minutes. Stir until smooth, then stir in peppermint extract. Let cool for 15 minutes.

Pour glaze over cake, letting it drip down the sides.