Introduction

This Candy Cane Mousse Cake is a festive and elegant dessert, combining rich chocolate cake layers with light peppermint mousse. Topped with a glossy chocolate ganache and decorated with peppermint candies, it’s perfect for holiday celebrations or any time you want a special treat.

The image shows a two-layer round cake on a white cake stand, set against a white marbled background. The bottom and top cake layers are dark brown chocolate with a creamy white filling in between that has red peppermint bits. Glossy dark chocolate ganache drips down the sides from the top edge. The top of the cake is decorated with large white and red peppermint bark pieces, round red and white swirled lollipops, and curly red and white candy shapes. Small broken peppermint candy bits are scattered on top and around the base of the cake, adding a festive look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 oz unsalted butter (at 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 cups)
2 oz unsweetened cocoa powder (2/3 cup)
1 tsp baking soda
1/2 tsp salt
18 oz white chocolate chips
3.5 cups heavy cream
½ tsp salt
4 tsp unflavored powdered gelatin
4 TBSP water
1 tsp peppermint extract
8 oz Andes peppermint crunch baking bits (1 1/3 cup, or similar chocolate-mint pieces)
4 fl oz heavy cream (1/2 cup)
3 oz semi-sweet chocolate (finely chopped)
Peppermint candies (peppermint bark, lollipops, ribbon candy, candy canes, etc.)

Instructions

Step 1: Preheat the oven to 350°F. Line two 9-inch cake pans with parchment paper; do not spray with nonstick spray.
Step 2: In a large stand mixer fitted with a paddle attachment, beat butter and both sugars on medium-high speed until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each. Mix in vanilla extract until incorporated.
Step 3: In a separate bowl, sift together flour, cocoa powder, baking soda, and salt. With mixer on low, add a quarter of the sifted dry ingredients, then a third of the buttermilk. Continue alternating dry and wet ingredients, ending with dry. Stop mixer, scrape sides and bottom, and finish mixing by hand.
Step 4: Divide batter evenly between pans, smoothing the tops. Bake 22–25 minutes until a toothpick comes out with a few moist crumbs. Cool completely. Cakes can be frozen if not using immediately.
Step 5: Prepare a 9-inch cake pan with removable bottom or springform pan lined with a 4-inch high acetate collar or foil strip that overlaps and extends slightly above the pan’s sides.
Step 6: Place a cake cardboard in the bottom, then carefully set one cake layer on top.
Step 7: For the first mousse layer, microwave 9 oz white chocolate, 3/4 cup cream, and 1/2 tsp salt in 30-second bursts, stirring until smooth. Cool to room temperature, stirring occasionally.
Step 8: Whisk 2 tsp gelatin with 2 TBSP cold water; let absorb. Microwave gelatin 10–15 seconds until melted. Whisk melted gelatin into chocolate mixture along with 1/2 tsp peppermint extract.
Step 9: Whip 1 cup heavy cream to firm peaks. Fold half into chocolate mixture, then fold in remaining cream. Stir in 2/3 cup Andes peppermint pieces.
Step 10: Spread mousse evenly over cake layer. Refrigerate 15 minutes until mousse is just set.
Step 11: Place second cake layer onto mousse. Repeat mousse process for second layer and spread over cake. Refrigerate 5–6 hours or overnight until mousse is firm.
Step 12: Remove cake from pan, unwrap acetate. To make ganache, heat 1/2 cup cream to simmer and pour over chopped semi-sweet chocolate. Whisk until smooth and shiny.
Step 13: Pour ganache over cake, spreading to edges with a spatula to form drizzles. Let set 10 minutes.
Step 14: Decorate with peppermint candies of your choice. Add candy no more than 1–2 hours before serving to prevent stickiness.
Step 15: For clean slices, chill cake well and use a sharp knife dipped in hot water and wiped clean between cuts. Let slices sit at room temperature for 10–15 minutes before serving.

Tips & Variations

Use a cake pan with a removable bottom or a springform pan to easily release the mousse cake without damage.
Try substituting Andes peppermint bits with crushed candy canes or peppermint bark for added texture.
If you don’t have acetate cake collars, aluminum foil strips work well; just be sure they extend above the pan to contain the mousse.
Make the cake layers a day ahead and keep frozen until ready for mousse assembly to save time on serving day.
For a stronger peppermint flavor, add a few extra drops of peppermint extract to the mousse, but don’t overdo it to avoid bitterness.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. If you’ve frozen the cake layers beforehand, assemble and consume the mousse cake within 24 hours of thawing. Keep the cake chilled for best mousse texture, and cover it lightly with plastic wrap or a cake dome to prevent drying. Leftover slices can be reheated slightly at room temperature for 10–15 minutes before serving for ideal flavor and mouthfeel.

How to Serve

A two-layer chocolate cake with thick white peppermint cream filling and small red candy pieces inside the cream, topped with a dark chocolate drip that flows unevenly down the sides. The top is decorated with large triangular white chocolate bark pieces covered with crushed red candies, red and white swirled round lollipops, striped candy sticks, and curled peppermint ribbons arranged in a dense cluster. The cake sits on a white plate surrounded by scattered pieces of crushed peppermint candy, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without gelatin?

Gelatin helps the mousse set firmly and hold its shape. Without it, the mousse will be softer and less stable. You might consider alternative stabilizers like agar-agar, but results can vary.

What can I use if I don’t have buttermilk?

To substitute buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5–10 minutes before using in the recipe.