Healthy Meal Prep
Peppermint Tea Chocolate Cake Recipe

Peppermint Tea Chocolate Cake


A cup of freshly brewed peppermint tea keeps this chocolate Bundt(R) cake extra moist, and the chocolate-mint glaze just takes it over the top!


  • 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


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  2. 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. 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. Mix sour cream and baking soda together in a separate bowl. Add to the batter, mixing well. Mix in flour and baking powder.
  5. Beat egg whites in a glass or metal bowl until stiff peaks form. Fold into the batter. Pour batter into the prepared pan.
  6. 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. 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.

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Nutritional Information

Peppermint Tea Chocolate Cake

Servings Per Recipe: 16
Calories: 328.4
% Daily Value *
protein: 8 %
carbohydrates: 15 %
exchange other carbs:
dietary fiber: 7 %
fat: 24 %
saturated fat: 47 %
cholesterol: 16 %
vitamin a iu: 7 %
niacin equivalents: 14 %
vitamin b6: 1 %
vitamin c:
folate: 9 %
calcium: 6 %
iron: 11 %
magnesium: 11 %
potassium: 3 %
sodium: 7 %
thiamin: 14 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*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.

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