This moist, easy-to-make chocolate cake is made fit for the winter season with a simple coating of white chocolate-peppermint glaze.
- 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
- 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.
- 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.
- 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.
- Let cake cool in pan for 10 minutes, then invert onto a rack, removing cake pan. Let cake cool completely.
- 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.
- Pour glaze over cake, letting it drip down the sides.