Chocolate and peppermint are so perfect together in a drink, cookies, cake or anything you can think of and that is why I created this recipe that you should add to your Christmas baking list.
I know that a lot of people get very busy during the holidays but baking a treat at home is something that we all make time for. This loaf is the perfect addition to your holiday dessert table because it has peppermint and chocolate plus it looks super pretty. The crumb and flavor are on point! You will want to eat more than one slice for sure. There is a white chocolate drizzle that decorates the top part which makes this dessert more magical.
Did I mention that I am using peppermint Andes chocolate in the batter too? It is so so good!
Here is the recipe! And don’t forget to watch the video for this recipe on my Instagram.
Yield 1 loaf pan. The loaf pan I used is 8 by 4.5 inches. Also, you can double the ingredients and use a Bundt cake pan.
Ingredients
For the loaf
1 and 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup dark cocoa powder
6 and 1/2 tablespoons unsalted butter at room temperature
3/4 cup white granulated sugar
2 tablespoons vegetable/canola oil
2 large eggs at room temperature
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract (or you can add a tiny bit more if you like it stronger). Be careful to use peppermint extract because a tiny bit can give you a lot of flavor. Please, do NOT use MINT EXTRACT.
1/2 cup milk at room temperature. You can use any milk you prefer.
3/4 cup Andes Peppermint Chocolate. I used this one and chopped it in smaller pieces. Click HERE.
For the white chocolate drizzle
3/4 cup melted chocolate, cooled. You can use white chocolate chips but this time I used this white melting wafers and it sets very nice. Click HERE.
Chopped peppermint chocolate or candy canes, or both. I used both to decorate.
Directions
For the loaf
1.- Prepare your loaf pan : Grease your pan with softened butter and flour it too. Tap down good so any leftover flour comes out. .Preheat your oven to 350F.
2.- In a medium size bowl sift your flour, baking powder, salt and cocoa powder. Mix with a fork and set aside.
3.- In another bowl and using an electric mixer, cream your butter for about 2 minutes. Then, add sugar and mix for 3 minutes until light and fluffy. Slowly add in oil and mix for another minute. Add eggs one by one mixing well after each addition. Add milk and when you do this, you’ll notice that your batter will look like it curdles but do NOT worry, keep mixing in medium speed, add in vanilla extract, mix for 30 seconds.
4.- Add the dry ingredients into the wet ingredients and mix in low speed until everything is just well combined. DO NOT overmix otherwise your cake will be hard.
5.- Turn off your mixer and using a spatula fold in the chopped peppermint chocolate.
6.- Pour the batter into your prepared pan and using a spoon smooth all the top. Bake for about 50-55 minutes or until a toothpick inserted comes out clean.
7.- Take your cake out of the oven and place it on a cooling rack. After 30 minutes. Run a knife around the cake and flip it over another cooling rack. Cool off completely before icing.
For the chocolate drizzle
1.- Melt white chocolate in a heat-proff bowl using the microwave. Please, check your chocolate every 60 seconds to make sure it doesn’t burn. Use a spoon. When is melted, let it cool off for 5 minutes (We don’t want to use the chocolate when is super hot).
2.- Using a pastry bag or a spoon drizzle all the top part of the cake with this melted chocolate. Right after the drizzle, sprinkle some chopped candy canes/chocolate on top and let it sit for 30 minutes.
Slice and enjoy!