Crushed candy caneschopped peppermint candies of your choice, or sprinkles
In a small saucepan add butter (chopped into a few large chunks), cocoa powder and water. Heat on medium heat until butter melts. Stir as needed. Remove from heat and set aside to cool (allow to cool about 10 minutes).
Preheat oven to 350°F.
Prepare bundt pan by greasing well with butter and then sprinkling about 1 tablespoon of unsweetened cocoa powder inside the pan and rotating the pan until it has a nice even coating of cocoa.
In the bowl of an electric mixer, add sugar, baking powder, baking soda and salt, stir to combine.
Add cooled chocolate mixture and blend until fully combined.
In a separate bowl, whisk together the eggs, vanilla and sour cream. Pour into chocolate batter and blend well.
While slowly mixing, add flour and blend just until fully incorporated.
Pour batter into prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Allow cake to cool in the pan for 5-10 minutes, then turn pan upside down onto a wire cooling rack. Leave pan upside down on cooling rack a few minutes and the cake should release on its own.
Allow cake to cool before adding the topping.
Melt white chocolate (or vanilla candy coating) in the microwave at 50% power in 30 second intervals. Check and stir frequently.
When mostly melted, remove bowl from microwave and set aside a few minutes, then stir again until smooth.
Add peppermint extract and stir well to combine.
Pour peppermint white chocolate over on top of the cooled cake.
Add chopped peppermint candies or sprinkles or your choice. Allow topping to set up a bit before serving.
As listed, the white chocolate coating will dry a bit firm, almost like a thin layer of peppermint bark. I used Candiquick brand.