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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

Nutrition Info

328.4 calories carbohydrate: 46.8 g cholesterol: 49 mg fat: 15.6 g fiber: 1.6 g protein: 4 g saturatedFat: 9.5 g servingSize: - sodium: 176.1 mg sugar: 31.9 g transFat: : - unsaturatedFat: : -

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.

1 tube cake

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.