Trader Joe’s Chocolate Peppermint Loaf Recipe

This Trader Joe’s Chocolate Peppermint Loaf is a rich and moist recipe, which is made with Dutch-process cocoa powder and a sweet white chocolate glaze. It’s the perfect holiday treat, ready in about 1 hour and 30 minutes, plus cooling time.

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Trader Joe’s Chocolate Peppermint Loaf Ingredients

Chocolate Cake

• 1 Teaspoon Espresso Powder
• 2 Tablespoons Hot Water
• 4oz (½ Cup) Butter, softened to room temperature
• 200 grams (1 Cup) Granulated Sugar
• 50 grams (½ Cup) Dutch-process Cocoa Powder
• 2 Large Eggs, at room temperature
• 2 Tablespoons Vegetable Oil
• ½ Teaspoon Peppermint Extract
• ¼ cup Whole Milk
• ⅓ cup Sour Cream
• 125 grams (1 Cup) All-Purpose Flour
• ½ Teaspoon Salt
• ½ Teaspoon Baking Soda
• ½ Teaspoon Baking Powder

White Chocolate Glaze

• 4oz Good Quality White Chocolate, finely chopped
• 240 grams (2 Cups) Powdered Sugar
• 4-5 Tablespoons Milk, divided
• 1 Candy Cane, crushed

How To Make Trader Joe’s Chocolate Peppermint Loaf

1. Prep and make the chocolate base: Preheat the oven to 350°F and grease a 9×5-inch loaf pan. In a medium saucepan over low-medium heat, cook the espresso powder, hot water, butter, granulated sugar, and cocoa powder, stirring frequently until the butter is melted. Remove from the heat and let it cool for about ten minutes.
2. Combine the wet ingredients: Once the cocoa mixture has cooled, whisk in the vegetable oil, sour cream, milk, vanilla, peppermint extract, and eggs until combined.
3. Make the batter: In a separate large bowl, whisk together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix.
4. Bake and cool: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
5. Make the glaze: Gently melt the white chocolate in a heatproof bowl set over a pan of simmering water (a bain-marie). Let it cool for 5 minutes. In a large bowl, whisk together the powdered sugar and three tablespoons of milk, then mix in the cooled, melted white chocolate. Add more milk, a little at a time, until you have a thick but pourable glaze.
6. Decorate and serve: Pour the glaze over the top of the cooled loaf, allowing it to drip down the sides. Immediately sprinkle with the crushed candy cane pieces and let the glaze set before slicing.

Recipe Tips

• How to get a super moist loaf? The combination of sour cream and oil in the batter is the secret to a rich, moist crumb that doesn’t dry out.
• How to melt white chocolate without it seizing? White chocolate is very delicate. The best method is to melt it gently in a heatproof bowl over a pan of barely simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir constantly and remove it from the heat as soon as it’s almost melted.
• Can I make this ahead of time? Yes. The un-glazed loaf can be baked, cooled, and stored in an airtight container at room temperature for up to 2 days before you add the glaze.
• Can I use a different pan? Yes, this recipe would also work for a standard 8×8-inch square pan. The baking time will likely be shorter, so start checking for doneness around the 30-35 minute mark.

What To Serve With Chocolate Peppermint Loaf

This festive loaf is a perfect holiday treat on its own.

• A cup of hot chocolate or a peppermint mocha
• A tall glass of cold milk
• A scoop of vanilla bean or peppermint ice cream

How To Store Chocolate Peppermint Loaf

• Room Temperature: Store the glazed loaf in an airtight container at room temperature for up to 4 days.

Chocolate Peppermint Loaf Nutrition Facts

• Serving Size: 1 slice
• Calories: 450 kcal
• Fat: 22g
• Carbohydrates: 60g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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