Peppermint Mocha Bundt Cake

Preheat the oven to 350°F.
In a medium bowl, combine the cocoa, chocolate, and espresso. Pour the boiling water into the bowl and cover. Let stand for 5 minutes. Whisk the chocolate mixture until smooth. Let cool to room temperature. Once cooled, whisk in the sour cream.
Meanwhile, in a small bowl, whisk together the flour, salt, and baking soda. Set aside.
In the bowl of an electric mixer, beat the butter, brown sugar, and vanilla until pale and fluffy, about 4 minutes. Add the eggs, one at a time, until combined. On low speed, add the flour mixture and the melted chocolate mixture alternatively, beginning and ending with the flour, until the batter is smooth. Be careful not to overmix.
Spray a 10-cup Bundt cake pan generously with Baker’s Joy or brush with melted shortening, using a pastry brush to brush the spray or shortening into every nook and cranny of the pan. Immediately pour the batter into the pan. Bake the cake for about 50 minutes, or until a toothpick comes out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out and let cool completely.

In a small saucepan, heat the cream and corn syrup over medium heat until hot (but not boiling). Remove from heat and add the chocolate, whisking until smooth. Add in the peppermint extract. Let cool slightly until thickened. Drizzle over the cake. Sprinkle with crushed candy canes. Let the glaze set at room temperature, about 10 minutes, before serving.