Name: Peppermint Tea Chocolate Cake
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: Water - 1 cup; Peppermint tea bags - 6; Unsalted butter, softened - ½ cup; Unsweetened chocolate, broken into pieces - 3 ounces; White sugar - 2 cups; Eggs, separated - 2; Sour cream - 1 ¼ cups; Baking soda - 1 ½ teaspoons; All-purpose flour - 2 cups; Baking powder - 1 teaspoon; Mini chocolate chips - ½ cup; Butter - 1 tablespoon; Half-and-half, or more as needed - 2 tablespoons; Confectioners' sugar - ½ cup; Peppermint extract - ¼ teaspoon

Ingredients for - Peppermint Tea Chocolate Cake

1. Water 1 cup

2. Peppermint tea bags 6

3. Unsalted butter, softened ½ cup

4. Unsweetened chocolate, broken into pieces 3 ounces

5. White sugar 2 cups

6. Eggs, separated 2

7. Sour cream 1 ¼ cups

8. Baking soda 1 ½ teaspoons

9. All-purpose flour 2 cups

10. Baking powder 1 teaspoon

11. Mini chocolate chips ½ cup

12. Butter 1 tablespoon

13. Half-and-half, or more as needed 2 tablespoons

14. Confectioners' sugar ½ cup

15. Peppermint extract ¼ teaspoon

How to cook deliciously - Peppermint Tea Chocolate Cake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

2 . Stage

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 . Stage

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 . Stage

Mix sour cream and baking soda together in a separate bowl. Add to the batter, mixing well. Mix in flour and baking powder.

5 . Stage

Beat egg whites in a glass or metal bowl until stiff peaks form. Fold into the batter. Pour batter into the prepared pan.

6 . Stage

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 . Stage

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.