REDUCED-SUGAR CHOCOLATE BUNDT® CAKE WITH PEPPERMINT GLAZE

Reduced-Sugar Chocolate Bundt® Cake with Peppermint Glaze image

Nothing dresses up chocolate cake for the holidays quite like a simple white chocolate-peppermint glaze. If desired, sprinkle cake with peppermint candies.

Provided by In The Raw

Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners

Time 1h55m

Yield 12

Number Of Ingredients 16

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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

Steps:

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.

Nutrition Facts : Calories 434.8 calories, Carbohydrate 50.3 g, Cholesterol 48.2 mg, Fat 26 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 8.9 g, Sodium 244.8 mg, Sugar 27.6 g