For the Dark Chocolate Cake

• Preheat oven to 350 and spray a bundt pan with nonstick spray that contains flour.
• In a stand mixer, cream the butter and sugars for 5 minutes. 
• Add the sour cream and mix to combine. 
• Add the eggs, one at a time, mixing until incorporated. Add the vanilla extract.
• In a separate bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt.
• Alternate adding the dry ingredients and whole milk, starting and ending with the dry ingredients. Mis until just combined with a few streaks of flour remaining.
• Remove the bowl from the mixer and while stirring with a rubber spatula, slowly pour in the hot coffee. Stir until well combined. 
• Pour in the prepared bundt pan and bake for 45-50 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
• Let bundt cake cool for 10-15 minutes, then flip out onto a cooling rack to cool completely.

For the Chocolate Peppermint Glaze

• In a medium microwave safe bowl, add the chocolate, heavy cream, and corn syrup.
• Heat in the microwave in 30 second intervals until the chocolate is melted and the mixture is smooth.
• Stir in peppermint extract paste. 
• Pour over cooled bundt cake then sprinkle on crushed peppermint candies.
• Serve and enjoy!