1. Preheat the oven to 350°F and generously grease a 10 to 12 cup bundt pan, making sure to coat every ridge and the center tube.

2. In a large bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder, and salt until evenly combined.

3. In a separate bowl, whisk the eggs, sour cream, vegetable oil, vanilla extract, and peppermint extract until smooth.

4. Pour the wet ingredients into the dry ingredients and mix until mostly combined.

5. Slowly add the hot coffee or hot water and stir until the batter is smooth and pourable.

6. Pour the batter into the prepared bundt pan and smooth the top.

7. Bake for 42 to 48 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.

8. Let the cake cool in the pan for 12 to 15 minutes, then invert it onto a wire rack and cool completely.

9. Warm the heavy cream until steaming, pour it over the chocolate chips, let it sit for 2 minutes, then stir until smooth.

10. Pour the glaze over the cooled cake and sprinkle crushed peppermint over the top while the glaze is still soft.

11. Let the glaze set slightly before slicing and serving.