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Candy Cane Mousse Cake

A luscious dessert combining the classic flavors of mint and chocolate, perfect for festive gatherings.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 12 servings
Course: Celebration, Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the chocolate cake
  • 4 oz unsalted butter, at room temperature softened to room temperature
  • 3.5 oz granulated sugar (1/2 cup)
  • 3.75 oz brown sugar (1/2 cup)
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 8 fl oz buttermilk (1 cup), at room temperature
  • 5.3 oz all-purpose flour (1 1/3 cup)
  • 2 oz unsweetened cocoa powder (2/3 cup)
  • 1 tsp baking soda
  • 0.5 tsp salt
For the candy cane mousse
  • 18 oz white chocolate chips
  • 3.5 cups heavy cream divided
  • 0.5 tsp salt
  • 4 tsp unflavored powdered gelatin
  • 4 TBSP water for blooming gelatin
  • 1 tsp peppermint extract
  • 8 oz Andes peppermint crunch baking bits (1 1/3 cup) or similar chocolate-mint pieces
For the ganache and decoration
  • 4 fl oz heavy cream (1/2 cup)
  • 3 oz semi-sweet chocolate, finely chopped
  • to taste pieces peppermint candies, peppermint bark, lollipops, ribbon candy, candy canes, etc. for garnish

Method
 

To make the chocolate cake
  1. Preheat your oven to 350°F and prepare two 9-inch cake pans with parchment paper.
  2. In a mixing bowl, beat the unsalted butter and sugars until light and fluffy.
  3. Add the eggs, one at a time, along with the vanilla extract.
  4. Sift together the flour, cocoa powder, baking soda, and salt over the mixture, then alternately add the buttermilk until just combined.
  5. Divide the batter between the prepared pans and bake for 22-25 minutes, or until a toothpick comes out clean.
  6. Allow the cakes to cool completely.
To make the candy cane mousse
  1. In a 9-inch pan with high sides, place the baked cake on a cardboard base.
  2. Melt the white chocolate, heavy cream, and salt together in the microwave until smooth, then let cool.
  3. Bloom the gelatin in water, then melt and fold it into the cooled chocolate mixture.
  4. Whip the remaining cream until soft peaks form, then gently fold it into the chocolate mixture along with the peppermint pieces.
  5. Layer the mousse over the chocolate cake and refrigerate to set.
To glaze and decorate
  1. Once set, carefully remove the cake from the pan.
  2. Make a chocolate ganache by pouring hot cream over the chopped semi-sweet chocolate and mixing until smooth.
  3. Pour the ganache over the cake and decorate with festive candy.

Notes

For best results, use high-quality chocolate and peppermint extracts. Allow the mousse to set fully before decorating for a pristine finish. Chilling the cake aids in clean cuts.