Mocha Peppermint Loaf

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 30

Cook Time: 35

Total Time: 1 5

Servings: servings

Calories: 407kcal

Author: Lord Byron's Kitchen

When you combine cocoa, coffee, and peppermint, they form the perfect flavour combination; and these flavours are bold and delicious in this Mocha Peppermint Loaf. Because this loaf is made with buttermilk, it remains very moist. Drizzled with a peppermint ganache and topped with crushed peppermint candy, this loaf is certainly decadent! This recipe makes two loaves - one for you and one to share!

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Ingredients

For the Loaf:

1 cup brewed coffee
2 cups buttermilk
1 1/2 cups butter, softened
1 1/2 cups cocoa powder, plus 1 tablespoon
3 cups sugar
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
3 large eggs
1 1/2 teaspoons peppermint extract

For the Ganache:

2 cups milk chocolate chips
1 cup dark chocolate chips
1/4 cup milk
1 teaspoon peppermint extract

For Garnish:

2 tablespoons crushed peppermint candy

Instructions

For the Loaf:

Preheat your oven to 325 degrees F. Grease two loaf pans very well by coating the inside of the pans with non-stick cooking spray. Dust the entire baking surface of the pans with one tablespoon of cocoa powder and tap out the excess. Set aside.
In a saucepan, over medium heat, combine the coffee, buttermilk, butter, and cocoa powder. Stir until the butter is melted and the mixture is combined. Remove from heat, transfer to a large mixing bowl, and set aside to cool.
Next, sift together the sugar, flour, baking soda, and salt. Set aside.
Once the butter mixture has cooled, add the eggs and peppermint extract. Beat into the butter mixture until well combined.
Add the sifted flour mixture and beat until thoroughly mixed through.
Pour the batter into the prepared loaf pans so that the pans are no more than 3/4 full. Bake for 45-55 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Remove the loaves from the oven and allow them to cool in the pan for 2 hours before turning them out onto a wire cooling rack to continue cooling.

For the Ganache:

Place the milk and dark chocolate chips, along with the milk and peppermint extract into a small saucepan. Over low heat, stir the ingredients together until the chocolate has melted and the ingredients are combined.
Spoon the frosting over the loaves and garnish with the crushed peppermint candy.

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