Peppermint Tea Chocolate Cake

Name: Peppermint Tea Chocolate Cake
Total time: 115
Yield: 16
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

Recipe by JenniferLL from allrecipes.com

Dessert 2 Hr. 55 Mins.

Ingredients

16 servings

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1 cup water
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6 peppermint tea bags
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½ cup unsalted butter, softened
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3 ounces unsweetened chocolate, broken into pieces
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2 cups white sugar
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2 eggs, separated
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1 ¼ cups sour cream
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1 ½ teaspoons baking soda

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2 cups all-purpose flour
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1 teaspoon baking powder
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½ cup mini chocolate chips
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1 tablespoon butter
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2 tablespoons half-and-half, or more as needed
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½ cup confectioners' sugar
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¼ teaspoon peppermint extract

Instructions

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.