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
Scale
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.