Description

This moist, easy-to-make chocolate cake is made fit for the winter season with a simple coating of white chocolate-peppermint glaze.

Ingredients

• Softened butter, for greasing pan
• 1 cup Sugar In The Raw®, plus more for sprinkling in cake pan
• 1 cup Stevia In The Raw®
• 2 cups all-purpose flour
• ¾ cup Dutch-process cocoa powder
• 1 teaspoon sea salt
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 cup strong brewed coffee
• ¾ cup sour cream
• ¾ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla
• ¼ cup heavy cream
• 1 cup white chocolate chips
• 1 teaspoon peppermint extract

Instructions

1. 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.
2. 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.
3. 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.
4. Let cake cool in pan for 10 minutes, then invert onto a rack, removing cake pan. Let cake cool completely.
5. 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.
6. Pour glaze over cake, letting it drip down the sides.