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Preheat oven to 350°F. Butter a 10 or 12 cup Bundt pan and dust with cocoa powder tapping out excess.
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In a small sauce pan combine butter, cocoa powder, salt, and milk until just melted and combined (this should only take a few minutes). Remove from heat and set aside.
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In large bowl whisk together flour, sugar, and baking soda. Add butter mixture and whisk until combined (will be thick). Add eggs and whisk until well blended. Add sour cream and whisk until smooth. Stir in mint chocolate chips until just mixed in.
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Pour into prepared Bundt pan and tap lightly against the counter to release any large air bubbles. Bake for 40-50 minutes until a cake tester (toothpick or knife) comes out clean. Cool in pan for 10 minutes and let fully cool on a wire rack.
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To make the glaze melt the chocolate and whipping cream together (either in short bursts in the microwave or by placing a small heat proof bowl over a simmer pot of water - don't let the bowl touch the water).
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To make the icing whisk together the icing sugar, 2 tbsp milk and peppermint extract until smooth. Add more milk by the tsp to thin out if required. Divide icing in half. Add food colouring to one half.
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To glaze pour chocolate over the cake and allow to set (15 minutes or so). Using one pipping bag (or a plastic freezer bag with a tiny corner cut off) for the green icing and one for the white icing, drizzle icing across the cake in long strokes. Allow to fully set, at least 30 minutes.