Preheat your oven to 350 degrees. Spray a bundt cake pan with non stick spray and sprinkle with cocoa powder.

Combine butter, cocoa powder, salt and water in a small saucepan over medium heat.

Cook until everything is just melted and remove from heat. Set aside.

Combine flour, sugars and baking soda in a large mixing bowl.

Add in half of cocoa powder mixture at a time, stirring until completely blended.

Add in the eggs, and mix until just combined.

Mix in the sour cream, vanilla and peppermint extracts and stir until completely smooth.

Pour into the prepared pan and bake for 40-50 minutes until an inserted toothpick comes out clean.

Let the cake cool in the pan for 15 minutes then invert onto a cooling rack to cool completely.

Heat the heavy cream and sugar in a small sauce pan over medium heat just until the sugar is dissolved.

Put chocolate, corn syrup, and peppermint extract in a medium sized bowl and pour heavy cream over the top.

Allow to set for 2 minutes, before whisking until smooth.

Allow to cool until a little bit thickened, about 15 minutes. Then drizzle over the top of the cake to cover.

Sprinkle top with crushed peppermint pieces.

Allow to set for a couple hours before serving.