Peppermint Chocolate Loaf with White Chocolate Ganache Recipe

Introduction

This Peppermint Chocolate Loaf is a perfect blend of rich cocoa and refreshing peppermint, topped with a smooth white chocolate ganache. It’s a festive treat that combines comforting flavors with a hint of coolness, ideal for holiday gatherings or any time you want a special dessert.

Ingredients

• 1 teaspoon espresso powder
• 2 tablespoons hot water
• 4 oz (1/2 cup) butter, softened to room temperature
• 200 grams (1 cup) granulated sugar or caster sugar
• 50 grams (1/2 cup) Dutch-process cocoa powder
• 2 large eggs, at room temperature
• 2 tablespoons vegetable oil
• 1/2 teaspoon peppermint extract
• 1/4 cup whole milk
• 1/3 cup sour cream
• 125 grams (1 cup) all-purpose or plain flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 4 oz good quality white chocolate, finely chopped
• 240 grams (2 cups) powdered sugar
• 4-5 tablespoons milk, divided
• 1 candy cane, crushed

Instructions

1. Step 1: Preheat the oven to 350°F (180°C) and heavily grease a 9″ x 5″ loaf pan.
2. Step 2: In a medium saucepan over low-medium heat, combine the espresso powder, hot water, butter, and cocoa powder. Stir frequently until the butter melts completely. Remove from heat and let cool for about 10 minutes.
3. Step 3: Once cooled, add the vegetable oil, sour cream, milk, peppermint extract, and eggs to the cocoa mixture. Mix until well combined.
4. Step 4: In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
5. Step 5: Pour the liquid ingredients into the dry ingredients and mix until fully combined. Ensure no flour streaks remain, but avoid over-mixing to keep the cake tender.
6. Step 6: Pour the batter into the prepared loaf pan and bake for 40-45 minutes. The cake is done when it springs back after a gentle press or when a toothpick inserted in the center comes out clean. Let cool for 20 minutes in the pan.
7. Step 7: Flip the cake onto a wire rack by placing another rack on top of the pan and inverting it. Allow the cake to cool completely.
8. Step 8: To make the frosting, melt the white chocolate carefully using a bain-marie or microwave. Stir often to avoid burning and do not let water contact the chocolate.
9. Step 9: In a large bowl, whisk the powdered sugar with 3 tablespoons of milk until smooth. Mix in the cooled melted white chocolate to create a thick but pourable frosting. Adjust with more milk or powdered sugar as needed.
10. Step 10: Pour the frosting over the cooled cake and sprinkle with crushed candy cane pieces for a festive finish.

Tips & Variations

• Use high-quality Dutch-process cocoa for a deeper chocolate flavor.
• If peppermint extract is too strong, reduce to 1/4 teaspoon or add more to taste.
• Swap sour cream for Greek yogurt for a lighter texture.
• For a nutty twist, add chopped toasted pecans or walnuts to the batter.
• To make the frosting vegan, use dairy-free white chocolate and substitute milk with almond or oat milk.

Storage

Store the peppermint chocolate loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If refrigerated, allow the cake to come to room temperature before serving. The white chocolate ganache can harden when cold, so warming slightly will restore its smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Be sure it contains xanthan gum to help with texture.

Can I skip the espresso powder?

Yes, espresso powder enhances the chocolate depth but can be omitted if you prefer. The cake will still be delicious without it.

Peppermint Chocolate Loaf with White Chocolate Ganache Recipe

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★★★★★

4.5 from 73 reviews

This Peppermint Chocolate Loaf is a festive and indulgent treat combining moist cocoa-infused cake with vibrant peppermint flavor, topped with a smooth white chocolate ganache and crushed candy cane pieces for a delightful crunch. Perfect for holiday gatherings or anytime you want a minty-chocolate dessert.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (approximately 10-12 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 Teaspoon Espresso Powder
• 2 Tablespoons Hot Water
• 4oz (1/2 Cup) Butter, softened to room temperature
• 200 Grams (1 Cup) Granulated Sugar/Caster Sugar
• 50 Grams (1/2 Cup) Dutch-process Cocoa Powder
• 2 Large Eggs, at room temperature
• 2 Tablespoons Vegetable Oil
• 1/2 Teaspoon Peppermint Extract
• 1/4 Cup Whole Milk
• 1/3 Cup Sour Cream
• 125 Grams (1 Cup) All-Purpose Flour/Plain Flour
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder

Ganache and Garnish Ingredients

• 4oz Good Quality White Chocolate, finely chopped
• 240 Grams (2 Cups) Powdered Sugar
• 4–5 Tablespoons Milk, divided
• 1 Candy Cane, crushed

Instructions

1. Prepare the Oven and Pan: Preheat the oven to 350°F (180°C) and heavily grease a 9″ x 5″ loaf pan to prevent sticking.
2. Make the Cocoa Mixture: In a medium saucepan over low to medium heat, combine the espresso powder, hot water, softened butter, and Dutch-process cocoa powder. Stir frequently until the butter has fully melted and the mixture is smooth. Remove from heat and allow to cool for about 10 minutes.
3. Add Wet Ingredients: Once the cocoa mixture is cooled, stir in the vegetable oil, sour cream, whole milk, peppermint extract, and eggs until the mixture is well combined.
4. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt ensuring even distribution.
5. Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients. Gently mix until fully combined, making sure no flour streaks remain but being careful not to overmix to avoid a tough cake.
6. Bake the Cake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed.
7. Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack for 20 minutes. Then invert the cake onto the wire rack to cool completely.
8. Prepare the White Chocolate Ganache: Melt the white chocolate carefully using a bain-marie or microwave in 15-second intervals stirring between them to avoid burning. If using a bain-marie, place a heat-proof bowl over a pot with simmering water ensuring the bowl does not touch the water. Stir continuously until smooth. Let the melted chocolate cool for 5 minutes.
9. Make the Frosting: In a large bowl, whisk together the powdered sugar and 3 tablespoons of milk until combined. Mix in the cooled melted white chocolate to create a thick yet pourable frosting. Adjust consistency with additional milk or powdered sugar as needed.
10. Frost and Garnish: Pour the frosting over the completely cooled cake. Sprinkle crushed candy cane pieces evenly on top. Allow the frosting to set slightly before serving.

Notes

• Ensure eggs and butter are at room temperature for better mixing and texture.
• Do not overmix batter to keep the loaf tender and moist.
• Be cautious when melting white chocolate as it can seize if water gets in or it is overheated.
• For a stronger peppermint flavor, increase peppermint extract slightly but avoid overpowering the chocolate.
• Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Peppermint Chocolate Loaf, White Chocolate Ganache, Holiday Dessert, Mint Chocolate Cake, Festive Loaf Cake