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Dark Chocolate Candy Cane Bread w/ Warm Ganache


  • Author: Erin Browne
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 1 loaf 1x

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

  1. FOR THE BREAD
  2. Preheat oven to 350F
  3. 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.
  4. In the bowl of a stand mixer, add flour, sugar, baking powder, and salt and mix for 20 seconds.
  5. Add the butter and half of the chocolate paste, and mix until combined.
  6. Add the rest of the chocolate paste and mix until combined.
  7. Gently fold in chocolate chips.
  8. Transfer batter into a lightly greased and floured loaf pan.
  9. 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.
  10. Sprinkle the top of the batter with crushed candy canes or peppermints.
  11. 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.
  12. Allow to cool in pan for several minutes, and then remove loaf from pan and continue to cool on rack.
  13. FOR THE GANACHE
  14. Heat heavy cream in a heavy-bottomed saucepan on medium-low heat until steaming, but not boiling.
  15. Remove from heat and add chocolate and butter and stir until combined and smooth and chocolate has melted.
  16. Stir in peppermint extract and Godiva chocolate liqueur.
  17. Top warmed bread slices with a scoop of vanilla ice cream and drizzle with warm ganache.
  18. Store additional ganache in the refrigerator. When ready to use again, heat in the microwave at 50% power for 30 second increments.
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