If you are in the mood for a dessert that captures the festive spirit with every bite, then this Peppermint Chocolate Loaf with White Chocolate Ganache Recipe is exactly what you need. Imagine a moist, rich chocolate loaf infused lightly with peppermint, topped with a glossy white chocolate ganache that’s silky smooth and decadently sweet. The crushed peppermint candies sprinkled on top add a delightful crunch and a burst of minty freshness, making this loaf a perfect treat for cozy gatherings or an indulgent afternoon pick-me-up. It’s simple enough to whip up on a weeknight but special enough to share with loved ones during the holidays.
Ingredients You’ll Need
Getting the ingredients right is the first step to baking this showstopper. Each component plays a crucial role, from the cocoa powder that brings deep chocolate flavor to the peppermint extract that adds a refreshing twist. The combination of butter and buttermilk ensures a tender crumb, while the white chocolate chips create the perfect ganache topping that’s creamy and luscious.
- 1 ¾ cups all-purpose flour: The base for structure and moisture balance in the loaf.
- 1 cup granulated sugar: Adds sweetness and helps with the loaf’s texture.
- ½ cup unsweetened cocoa powder: Provides rich chocolate flavor and dark color.
- 1 tsp baking soda: Helps the loaf rise and stay fluffy.
- ½ tsp baking powder: Gives an extra lift and lightness.
- ½ tsp salt: Enhances all the flavors and balances sweetness.
- ½ cup unsalted butter, softened: Adds richness and moisture.
- 2 large eggs: Bind ingredients and add tenderness.
- 1 cup buttermilk: Adds moisture and a slight tang for balance.
- 1 tsp pure vanilla extract: Deepens the overall flavor profile.
- ½ tsp peppermint extract: Creates the signature minty note that makes this loaf special.
- ½ cup chocolate chips (semi-sweet or dark): For melty pockets of chocolate throughout the loaf.
- 1 cup white chocolate chips: The star ingredient in the ganache, providing sweet creaminess.
- ½ cup heavy cream: Used to make the luscious white chocolate ganache.
- Crushed peppermint candies for garnish: Adds a festive crunch and extra mint flavor.
How to Make Peppermint Chocolate Loaf with White Chocolate Ganache Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. This little prep ensures your loaf will come out clean and beautiful, with perfectly crisp edges.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until everything is evenly combined. This step helps distribute the leavening agents and flavors, so your loaf bakes evenly and tastes perfectly balanced.
Step 3: Cream the Butter and Sugar
In a separate bowl, cream the softened butter with granulated sugar until light and fluffy—about 2 to 3 minutes with an electric mixer. This aerating step is key to a tender, light crumb.
Step 4: Incorporate the Eggs
Add the eggs one at a time to the creamed butter mixture, beating well after each addition. This ensures the eggs are fully incorporated, giving your batter structure and moisture.
Step 5: Add Flavorful Liquids
Pour in the buttermilk, vanilla extract, and peppermint extract. Stir gently until just combined—don’t overmix or the loaf might turn dense!
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing until smooth and well blended. The batter should be thick but pourable, with no streaks of flour visible.
Step 7: Fold in Chocolate Chips
Gently fold in the chocolate chips to ensure even distribution of those melty chocolate pockets that will make every bite extra special.
Step 8: Transfer Batter and Bake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even finish. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The oven’s warmth transforms this batter into a beautiful loaf studded with chocolate and infused with peppermint.
Step 9: Cool the Loaf
Once out of the oven, allow the loaf to cool in the pan for 15 minutes before transferring to a wire rack. Cooling properly prevents sogginess and makes it easier to add the luscious ganache topping.
Step 10: Prepare the White Chocolate Ganache
Place the white chocolate chips in a heatproof bowl. Gently heat the heavy cream in a saucepan over medium heat until it simmers, then pour it over the white chocolate. Let it sit undisturbed for a minute, then whisk until smooth and creamy—this is the magic touch that makes this recipe unforgettable.
Step 11: Finish and Garnish
Pour the ganache over the completely cooled loaf, letting it drip decadently down the sides. Finish with a sprinkle of crushed peppermint candies that add that festive crunch and hint of extra freshness.
How to Serve Peppermint Chocolate Loaf with White Chocolate Ganache Recipe
Garnishes
To elevate your presentation, add extra crushed peppermint candies or even a few whole candy canes on the side. A dusting of powdered sugar can also give this loaf a snow-kissed look that’s festive and inviting.
Side Dishes
This loaf pairs beautifully with a hot cup of coffee, a peppermint tea, or even a glass of cold milk. For festive gatherings, consider serving alongside whipped cream or a scoop of vanilla ice cream to complement the minty chocolate flavor.
Creative Ways to Present
Try slicing the loaf and placing individual pieces in decorative paper liners for a party platter. Another idea is to serve small cubes of the loaf on skewers, alternating with mint leaves or fresh berries for a playful dessert display that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store your leftover peppermint chocolate loaf in an airtight container at room temperature for up to 3 days to keep it moist and fresh. If your kitchen is warm, it’s better kept in the fridge but allow it to come to room temperature before serving for the best texture.
Freezing
You can freeze slices or the whole loaf wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw at room temperature for a few hours or overnight in the fridge to enjoy freshly baked flavors any time.
Reheating
To warm slices, pop them in the microwave for about 15 seconds or in a toaster oven for a few minutes. This refreshes the chocolatey goodness and softens the ganache for an irresistible treat as if just baked.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk with a tablespoon of lemon juice or vinegar added and let it sit for 5 minutes to mimic buttermilk’s tanginess, which helps tenderize the loaf.
Is peppermint extract necessary?
While peppermint extract gives this loaf its signature cool flavor, you could reduce it slightly or omit it for a pure chocolate loaf—though the mint-chocolate combo here is truly worth trying.
Can I use milk chocolate chips instead of semi-sweet?
Absolutely! Milk chocolate chips will add a sweeter, creamier bite, while semi-sweet or dark chips keep the chocolate flavor more intense. Choose based on your sweetness preference.
How thick should I pour the ganache?
The ganache should be pourable but thick enough to coat the loaf without dripping off immediately. If it’s too thin, let it cool a bit more; if too thick, gently reheat with a splash of cream.
Can I make this recipe gluten-free?
With some adjustments to a gluten-free flour blend that measures cup-for-cup like all-purpose flour, this recipe can be adapted. Just make sure your baking powder and other ingredients are gluten-free as well.
Final Thoughts
I truly hope you give this Peppermint Chocolate Loaf with White Chocolate Ganache Recipe a try because it’s one of those magical desserts that can turn any day into a celebration. The interplay between rich chocolate, refreshing peppermint, and smooth white chocolate ganache is simply irresistible. Whether for the holidays or just because, this loaf is a guaranteed crowd-pleaser that brings warmth and cheer to every bite.
Print
Peppermint Chocolate Loaf with White Chocolate Ganache Recipe
- Prep Time: 0h 20m
- Cook Time: 1h 0m
- Total Time: 1h 20m
- Yield: 1 (9×5 inch) loaf, about 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peppermint Chocolate Loaf with White Chocolate Ganache is a festive and decadent dessert perfect for the holidays. A rich chocolate loaf infused with refreshing peppermint extract and studded with chocolate chips, topped with a silky white chocolate ganache and garnished with crushed peppermint candies for a delightful crunch and extra holiday flair.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 tsp pure vanilla extract
- ½ tsp peppermint extract
Add-ins and Garnish
- ½ cup chocolate chips (semi-sweet or dark)
- 1 cup white chocolate chips
- ½ cup heavy cream
- Crushed peppermint candies for garnish
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easier removal.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Cream butter and sugar: In another bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using an electric mixer.
- Add eggs: Add the eggs one at a time to the butter mixture, mixing well after each addition to ensure a smooth blend.
- Combine wet ingredients: Pour in the buttermilk, vanilla extract, and peppermint extract, stirring until just combined.
- Combine dry and wet mixes: Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth and well blended. Avoid overmixing to keep the loaf tender.
- Fold in chocolate chips: Gently fold the chocolate chips into the batter until evenly distributed.
- Pour batter into pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake loaf: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool loaf: Remove the loaf from the oven and let it cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- Prepare ganache: Place white chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until simmering, then pour over the white chocolate chips.
- Whisk ganache: Let mixture sit for a minute without stirring, then whisk until chocolate is completely melted and smooth.
- Pour ganache on loaf: Once the loaf has cooled completely, pour the white chocolate ganache over the top, allowing it to drip down the sides.
- Garnish: Sprinkle crushed peppermint candies over the ganache before serving to add festive flavor and texture.
Notes
- To avoid overmixing the batter, fold dry ingredients gently and stir until just combined for a tender crumb.
- Use room temperature butter and eggs to help create a smooth batter with even texture.
- If you don’t have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- The loaf can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a stronger peppermint flavor, add an extra ¼ teaspoon of peppermint extract, but be careful not to overpower the chocolate.
