Preheat oven to 350 degrees.  Butter a Bundt pan (make sure to get the inside center as well) and then dust with cocoa powder, covering all sides and then shaking out excess.

Place cake mix and dry pudding mix in the bowl of a stand mixer.  In a small mixing bowl, whisk together eggs, sour cream, oil, milk, vanilla, and peppermint until smooth.  With mixer running, add liquid ingredients to cake mix and beat until combined.  Scrape down sides of bowl and then beat for 2 minutes on medium high speed.  Add chocolate chips and stir until combined.  Pour batter into Bundt pan and bake for 45-50 minutes, until a skewer comes out with moist crumbs attached.

Glaze: While cake is baking, place chocolate chips and butter in a bowl.  Heat cream until hot and bubbly and then pour over chocolate.   Let sit for 2-3 minutes, then add peppermint and whisk until smooth.  Set aside.

When cake is done, let cool until just warm (15-20 minutes)  Invert onto a paper towel on a metal rack.  Let cool completely and place on serving platter. To glaze cake, either use a brush to lightly brush over surface, or spoon and drizzle chocolate over.  You may have extra.  If too thick, heat for a few seconds to loosen, if still warm and too runny, let cool longer or place in fridge to speed up process.  After cake is glazed (and you may want to wait for the glaze to set just a bit), sprinkle with crushed candy canes.  Slice into servings and serve with a dollop of whipped cream or vanilla ice cream.