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Peppermint Chocolate Loaf with White Chocolate Ganache

A rich and moist chocolate loaf infused with peppermint, topped with a glossy white chocolate ganache and garnished with crushed candy canes, perfect for the holiday season.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Holiday Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chocolate Loaf
  • 1 teaspoon Espresso Powder Enhances the chocolate flavor.
  • 2 tablespoons Hot Water To dissolve the espresso powder.
  • 4 ounces Butter, softened to room temperature Ensures a rich, moist loaf.
  • 200 grams Granulated Sugar/Caster Sugar For sweetness.
  • 50 grams Dutch-process Cocoa Powder Adds deep chocolate flavor.
  • 2 Large Eggs, at room temperature Gives structure and richness.
  • 2 tablespoons Vegetable Oil Adds moisture to the loaf.
  • 1/2 teaspoon Peppermint Extract The star flavor that makes this loaf special.
  • 1/4 Cup Whole Milk Adds moisture and tenderness.
  • 1/3 Cup Sour Cream Keeps the loaf moist and adds tang.
  • 125 grams All-Purpose Flour/Plain Flour The backbone of our loaf.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1/2 teaspoon Baking Soda Helps the loaf rise.
  • 1/2 teaspoon Baking Powder Works with baking soda for perfect rise.
For the White Chocolate Ganache
  • 4 ounces Quality White Chocolate, finely chopped The silky coat that makes this loaf irresistible.
  • 240 grams Powdered Sugar Adds sweetness.
  • 4-5 tablespoons Milk, divided Adjusts the solidity of the ganache.

Method
 

For the Chocolate Loaf
  1. Preheat the Oven: Set your oven to 350°F (175°C) and prepare a loaf pan by greasing it and lining with parchment.
  2. Dissolve Espresso Powder: In a small bowl, combine 1 teaspoon of espresso powder with 2 tablespoons of hot water. Stir until dissolved and set aside.
  3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter with 200 grams of granulated sugar until light and fluffy (about 3-4 minutes).
  4. Add Eggs and Oils: Incorporate the eggs one at a time, mixing well after each addition. Then stir in the oil and dissolved espresso mixture.
  5. Mix in the Dry Ingredients: In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the sour cream and milk.
  6. Add the Peppermint Extract: Stir in the peppermint extract.
  7. Bake the Loaf: Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick inserted comes out clean. Let the loaf cool in the pan for about 10 minutes, before transferring it to a wire rack to cool completely.
For the White Chocolate Ganache
  1. Melt the White Chocolate: Place the finely chopped white chocolate into a heatproof bowl. Melt in the microwave in 20-second intervals, stirring until smooth.
  2. Combine with Sugar and Milk: Add 240 grams of powdered sugar and 2-4 tablespoons of milk to the melted chocolate. Mix until you achieve a smooth, pourable consistency.
  3. Frost the Loaf: Once the loaf is completely cooled, pour the ganache over the top, allowing it to drip down the sides. Sprinkle with crushed candy canes.

Notes

Quality Ingredients: Use good quality chocolate; it makes a noticeable difference. Room Temperature Ingredients: Ensures better mixing and a fluffier texture.