Chocolate Loaf with Peppermint Glaze
By Lenox Bakery
Images
Serves
Makes 9 servings
Ingredients
- Chocolate Loaf Cake
- ½ cup Unsalted Butter, softened
- 1 cup Sugar
- 1 tablespoon Vanilla Extract
- ½ cup Sour Cream
- ½ cup Milk
- 2 Eggs
- 1 ¼ cup All Purpose Flour
- ⅓ cup Cocoa Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ½ teaspoon Salt
- ⅓ cup Semi-Sweet Chocolate Chips, melted
- ⅓ cup Dark Chocolate Chips, melted
- Peppermint Glaze
- 1 cup Powdered Sugar
- ½- 1 teaspoon Milk
- ½ teaspoon Peppermint Extract
- 3 tablespoons Sur La Table Peppermint Crunch Sprinkles (or Crushed Candy Cane)
Procedure
Chocolate Loaf
Preheat the oven to 350 degrees. Grease a 5 x 10 inch baking loaf
In a medium size bowl, whisk together the cocoa powder, flour, baking powder, baking soda and salt together.
Melt chocolate together in a microwavable safe bowl and set aside.
In a stand mixer, mix the sugar and butter together for about 1-2 minutes. Add in the eggs and vanilla. Pour in the melted chocolate.
Add in the milk and flour, alternating between the flour and sour cream/milk mixture. So, flour, milk, flour, milk until fully combined.
Bake for 45-55 minutes or until toothpick comes out clean.
Peppermint Glaze
In a bowl, add the powdered sugar, milk and peppermint extract together. Drizzle the glaze over the chocolate loaf once the cake is cool.
Sprinkle the crushed candy cane pieces over the loaf.
Preheat the oven to 350 degrees. Grease a 5 x 10 inch baking loaf
In a medium size bowl, whisk together the cocoa powder, flour, baking powder, baking soda and salt together.
Melt chocolate together in a microwavable safe bowl and set aside.
In a stand mixer, mix the sugar and butter together for about 1-2 minutes. Add in the eggs and vanilla. Pour in the melted chocolate.
Add in the milk and flour, alternating between the flour and sour cream/milk mixture. So, flour, milk, flour, milk until fully combined.
Bake for 45-55 minutes or until toothpick comes out clean.
Peppermint Glaze
In a bowl, add the powdered sugar, milk and peppermint extract together. Drizzle the glaze over the chocolate loaf once the cake is cool.
Sprinkle the crushed candy cane pieces over the loaf.
Chocolate Loaf with Peppermint Glaze
By Lenox Bakery
Serves
Makes 9 servings
Ingredients
- Chocolate Loaf Cake
- ½ cup Unsalted Butter, softened
- 1 cup Sugar
- 1 tablespoon Vanilla Extract
- ½ cup Sour Cream
- ½ cup Milk
- 2 Eggs
- 1 ¼ cup All Purpose Flour
- ⅓ cup Cocoa Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ½ teaspoon Salt
- ⅓ cup Semi-Sweet Chocolate Chips, melted
- ⅓ cup Dark Chocolate Chips, melted
- Peppermint Glaze
- 1 cup Powdered Sugar
- ½- 1 teaspoon Milk
- ½ teaspoon Peppermint Extract
- 3 tablespoons Sur La Table Peppermint Crunch Sprinkles (or Crushed Candy Cane)
Procedure
Chocolate Loaf
Preheat the oven to 350 degrees. Grease a 5 x 10 inch baking loaf
In a medium size bowl, whisk together the cocoa powder, flour, baking powder, baking soda and salt together.
Melt chocolate together in a microwavable safe bowl and set aside.
In a stand mixer, mix the sugar and butter together for about 1-2 minutes. Add in the eggs and vanilla. Pour in the melted chocolate.
Add in the milk and flour, alternating between the flour and sour cream/milk mixture. So, flour, milk, flour, milk until fully combined.
Bake for 45-55 minutes or until toothpick comes out clean.
Peppermint Glaze
In a bowl, add the powdered sugar, milk and peppermint extract together. Drizzle the glaze over the chocolate loaf once the cake is cool.
Sprinkle the crushed candy cane pieces over the loaf.
Preheat the oven to 350 degrees. Grease a 5 x 10 inch baking loaf
In a medium size bowl, whisk together the cocoa powder, flour, baking powder, baking soda and salt together.
Melt chocolate together in a microwavable safe bowl and set aside.
In a stand mixer, mix the sugar and butter together for about 1-2 minutes. Add in the eggs and vanilla. Pour in the melted chocolate.
Add in the milk and flour, alternating between the flour and sour cream/milk mixture. So, flour, milk, flour, milk until fully combined.
Bake for 45-55 minutes or until toothpick comes out clean.
Peppermint Glaze
In a bowl, add the powdered sugar, milk and peppermint extract together. Drizzle the glaze over the chocolate loaf once the cake is cool.
Sprinkle the crushed candy cane pieces over the loaf.