Reduced-Sugar Chocolate Bundt Cake with Peppermint Glaze Recipe

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.