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Dark Chocolate Cake with Peppermint Cream Cheese Glaze

Moist and dark chocolate loaf caked topped with a creamy peppermint cream cheese glaze
Prep Time15 mins
Cook Time45 mins
cooling time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: cake, holiday
Keyword: cake, chocolate cake, cream cheese glaze, dark chocolate cake, loaf cake, peppermint cream cheese glaze, peppermint glaze
Servings: 12 slices
Calories: 433.62kcal

Ingredients

Dark Chocolate Loaf Cake

  • 1/2 cup unsalted butter softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup strong brewed coffee cooled
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1 1/4 cup cake flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda

Peppermint Cream Cheese Glaze

  • 4 oz cream cheese softened and cubed
  • 1/4 cup unsalted butter softened
  • 1/2 tsp peppermint extract
  • 1/2 cup heavy cream
  • 1- 1 1/2 cups powdered sugar
  • 1/2 cup peppermint candies crushed
  • 2 tbsp sprinkles optional

Instructions

Dark Chocolate Loaf Cake

  • Preheat oven to 350 and liberally grease a loaf pan. Alternately you can line the pan with parchment paper, leaving a 1" overhang on all sides.
  • In the bowl of a mixer, cream together butter and sugar. Beat in eggs 1 at a time until both are incorporated. Mix in vanilla and strong brewed coffee.
  • In a small bowl, combine sour cream and heavy cream together. Add to the mixing bowl and beat together just until incorporated
  • In a large bowl, whisk together the flour, cocoa powder and baking soda.
  • Slowly add dry ingredients to mixing bowl, and blend together just until mixed. Do not over mix the batter.
  • Pour batter into prepared loaf pan. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean.
  • When finished baking, let cool for 15-20 minutes. Then gently run a spatula around all edges of the cake to release from pan. Gently turn out onto a plate or baking sheet to let it cool the rest of the way. *if you used parchment paper, gently lift out the parchment paper by the 1" over hang. Peel it away from the cake and leave it to cool the rest of the way.

Peppermint Cream Cheese Glaze

  • Cream together the softened cream cheese, butter, heavy cream and peppermint extract.
  • Slowly whisk in the powdered sugar until desired consistency is reached. The glaze should be thin enough to pour easily. If too much sugar is added, thin out the glaze with 1 tbsp of heavy cream at a time until desired thickness is achieved.
  • Pour the glaze onto the cooled dark chocolate loaf cake. Start at one end and slowly dribble back and forth until reaching the opposite end.
  • Top with crushed peppermint candies and sprinkles if desired.