Ingredients
Scale
- 1 teaspoon espresso powder
- 2 tablespoons hot water
- 4 oz (1/2 cup) butter, softened to room temperature
- 200 grams (1 cup) granulated sugar
- 50 grams (1/2 cup) Dutch-process cocoa powder
- 2 large eggs, at room temperature
- 2 tablespoons vegetable oil
- 1/2 teaspoon peppermint extract
- 1/4 cup whole milk
- 1/3 cup sour cream
- 125 grams (1 cup) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 4 oz good quality white chocolate, finely chopped
- 240 grams (2 cups) powdered sugar
- 4-5 tablespoons milk, divided
- 1 candy cane, crushed
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Dissolve the espresso powder in hot water and set aside to cool slightly. Sift together flour, cocoa, baking powder, baking soda, and salt.
- In a stand mixer, cream the butter and sugar until pale and fluffy, about 3–4 minutes. Add eggs one at a time, mixing briefly after each addition. Stir in vegetable oil and peppermint extract.
- Alternate adding dry mixture and milk/sour cream mixture to the butter mixture in three additions, beginning and ending with dry ingredients. Fold until just combined; do not overmix. Stir in the cooled espresso and scrape the bowl to ensure an even batter.
- Pour batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a skewer inserted comes out with a few moist crumbs attached. Cool in pan for 15 minutes, then transfer to a wire rack.
- For the ganache, heat 4 tablespoons milk until barely simmering. Pour over chopped white chocolate and let sit for one minute. Stir until smooth; add powdered sugar if needed to thicken.
- Spread ganache evenly across the cooled loaf and sprinkle with crushed candy cane. Let ganache set before slicing.
Notes
For a lactose-reduced version, use plant-based butter and non-dairy milk. The loaf can be stored in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg