1. Preheat the oven to 350°F and generously grease a 10 to 12-cup Bundt pan.

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

3. In a large bowl, beat the softened butter and sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract and peppermint extract.

5. Add the dry ingredients in three additions, alternating with the sour cream and milk, beginning and ending with the dry ingredients.

6. Fold in the chocolate chips just until evenly distributed.

7. Spoon the batter into the prepared Bundt pan and smooth the top.

8. Bake for 45 to 55 minutes, or until a toothpick inserted into the cake comes out with a few moist crumbs.

9. Cool the cake in the pan for 15 minutes, then invert onto a wire rack and cool completely.

10. To make the glaze, heat the chocolate chips and heavy cream together in short intervals, stirring until smooth, then stir in the peppermint extract.

11. Pour the glaze over the cooled cake and sprinkle with crushed peppermint candies before the glaze sets.

12. Let the glaze firm up slightly, then slice and serve.