Peppermint Mocha Bundt Cake

INGREDIENTS

For the cake::

3/4 cup

unsweetened cocoa powder, preferably Dutch-processed

6 oz

bittersweet chocolate, finely chopped

1 tbsp

espresso powder

3/4 cup

hot water

1 3/4 cups

all-purpose flour

1 tsp

salt

1 tsp

baking soda

1 cup

sour cream, at room temperature

1 1/2 sticks

unsalted butter, at room temperature

2 cups

packed light brown sugar

1 tbsp

vanilla

large eggs, at room temperature

For the glaze::

1/2 cup

heavy cream

2 tsp

corn syrup

4 oz

semisweet chocolate, chopped

1/4 tsp

peppermint extract

candy canes, crushed