1. Prepare the Oven and Pan

Preheat the oven to 375°F (190°C). Grease a loaf pan with butter or nonstick spray to prevent sticking. Lining the pan with parchment paper also helps with easy removal.

2. Create the Chocolate Mixture

In a medium-sized bowl, combine ¾ cup of cocoa powder and ¼ cup of chocolate chips. Pour in ½ cup of boiling water and stir until smooth. Set aside to cool slightly.

3. Mix Dry Ingredients

In a separate bowl, whisk together 1 cup of flour and 1 teaspoon of salt. This ensures even distribution of the dry ingredients.

4. Cream the Butter and Sugar

In a large mixing bowl, beat 1 cup of butter and 1 ¼ cups of sugar together until the mixture is light and fluffy. This process, called creaming, helps create a softer texture. Use an electric mixer for best results, but a hand whisk works too.

5. Add Eggs One at a Time

Add 5 eggs to the butter mixture, one at a time, beating well after each addition. This step ensures that the eggs fully incorporate into the batter, creating a smooth and uniform mixture.

6. Blend in the Chocolate and Peppermint Extract

Pour the chocolate mixture and 1 teaspoon of peppermint extract into the batter. Mix until fully combined. The peppermint extract will give the cake a refreshing minty undertone.

7. Add the Dry Ingredients

Slowly mix in the flour and salt, stirring until just combined. Avoid overmixing, as this can make the cake dense and tough.

8. Bake the Cake

Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool the Cake

Let the cake rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely before adding the glaze.