Ingredients
Scale
- FOR THE BREAD
- 3.5 TBS Dutch-process cocoa
- 3 TBS hot water
- 1/2 TBS vanilla extract
- 1.5 tsp peppermint extract
- 3 large eggs
- 1 1/4 cups sifted cake flour
- 3/4 cup plus 2 TBS granulated sugar
- 3/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup plus 1 TBS unsalted butter, softened
- 3/4 cup Peanut Butter & Co. Dark Chocolate Dreams
- 1 cup dark chocolate chips
- Crushed candy canes or peppermints - optional
- FOR THE GANACHE
- 4 oz good quality bittersweet chocolate, chopped into small chunks
- 1/2 cup heavy cream
- 1 TBS butter
- 2 TBS Godiva chocolate liqueur
- 1 tsp peppermint extract
Instructions
- FOR THE BREAD
- Preheat oven to 350F
- In a small bowl, combine cocoa with hot water to form a paste. Allow to cool, then mix in vanilla extract, peppermint extract, and eggs.
- In the bowl of a stand mixer, add flour, sugar, baking powder, and salt and mix for 20 seconds.
- Add the butter and half of the chocolate paste, and mix until combined.
- Add the rest of the chocolate paste and mix until combined.
- Gently fold in chocolate chips.
- Transfer batter into a lightly greased and floured loaf pan.
- Spread peanut butter on top of the batter and use a butter knife to "cut" the peanut butter into the batter so that ribbons of peanut butter are distributed throughout.
- Sprinkle the top of the batter with crushed candy canes or peppermints.
- Bake for 25 minutes loosely tented with foil, then uncover for an additional 20-25 minutes or until a toothpick comes out with a few moist, loose crumbs. Be careful not to overbake.
- Allow to cool in pan for several minutes, and then remove loaf from pan and continue to cool on rack.
- FOR THE GANACHE
- Heat heavy cream in a heavy-bottomed saucepan on medium-low heat until steaming, but not boiling.
- Remove from heat and add chocolate and butter and stir until combined and smooth and chocolate has melted.
- Stir in peppermint extract and Godiva chocolate liqueur.
- Top warmed bread slices with a scoop of vanilla ice cream and drizzle with warm ganache.
- Store additional ganache in the refrigerator. When ready to use again, heat in the microwave at 50% power for 30 second increments.
- Prep Time: 10 mins
- Cook Time: 45 mins