This homemade Chocolate Candy Cane Cake is layers of rich chocolate cake, with a peppermint mousse then topped with a smooth chocolate ganache. If you are a fan of chocolate and peppermint then this is the recipe for you!
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❤️ Why you'll love this recipe
- This chocolate candy cane cake is rich and creamy and it will certainly stand out on the holiday dessert table.
- The peppermint flavor and rich chocolate layer cake with a delicious flavor that you will soon crave.
- This cake is definitely not your average store-bought cake. It has a gourmet flavor that will impress your guests.
- If you're looking for a unique and delicious dessert to serve at holiday celebrations or Christmas parties, look no further than this candy cane chocolate cake!
- This cake is rich, creamy, and full of delicious peppermint flavor.
Ingredients
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Chocolate Cake Layers Ingredients
- Triple chocolate cake, box mix
- large eggs, room temperature
- unsalted butter, softened
- whole milk
- pure peppermint extract
Candy Cane Mousse Ingredients
- white chocolate chips, divided
- heavy whipping cream divided
- kosher salt
- unflavored powdered gelatin, divided
- water, divided
- pure peppermint extract
- crushed candy canes
Chocolate ganache
- chocolate chips
- heavy whipping cream
- non-stick baking spray
Cake Topping
- Peppermint bark broken into pieces
- Peppermint bark squares
- Candy canes
- Mini candy canes
- Candy Cane Lollipops
Equipment
- 9-inch round cake pans
- cake boards
- stand mixer
- mixing bowls
- electric mixer
- cake leveler
- Squueze bottle
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Preheat the oven to 350°F. Spray the cake pans with baking spray.
Step 2: In the bowl of a stand mixer, use the whisk attachment to combine the cake mix, butter, milk, and peppermint extract, until well combined.
Step 3: Equally divide batter between the 3 prepared cake pans.
Step 4: Bake in the preheated oven for about 25-35 minutes. A toothpick inserted into the center of the cakes will come out clean when baked through.
Step 5: Remove the cakes from the oven and allow them to cool completely on wire racks.
Candy Cane Mousse Instructions
Step 1: In a medium-size mixing bowl, add 1 1⁄2 cups white chocolate chips, 3⁄4 cup heavy whipping cream, and salt. Microwave at 45-second increments, stirring each time until the chocolate has melted.
Step 2: Pour the mixture into a large bowl. Allow the mixture to come to room temperature.
Step 3: Use a small bowl, add 2 teaspoons of gelatin and 2 teaspoons cold water. Let the mixture sit while the water is absorbed.
Step 4: Once the white chocolate mixture has cooled, melt the gelatin in the microwave for 15 seconds and then whisk into the white chocolate mixture
Step 5: Whisk in the peppermint extract
Step 6: Use a medium bowl, use an electric mixer, beat 1 cup heavy whipping cream until stiff peaks form.
Step 7: Gently fold half of the whipping cream into the white chocolate mixture.
Step 8: Fold in the remaining whipping cream into the white chocolate mixture.
Step 9: Gently fold in 2⁄3 of the peppermint baking bits into the white chocolate mixture. set mixture aside.
Build the Chocolate Candy Cane Cake
Step 1: Remove one chocolate cake layer and place it on a cake board.
Step 2: Use a cake leveler, remove the top of the cake to make the cake an even layer.
Step3: Scoop the candy cane mousse onto the cake layer and smooth it evenly.
Step 4: Place the layer of the cake into the fridge for 30 minutes to allow the mousse to firm up.
Step5: Once the 30 minutes is up, repeat the step to make the second cake layer even.
Step 6: Gently place the second cake layer onto the top of the mousse.
Step 7: Place back into the fridge while you make the second batch of candy cane mousse.
Step 8: Repeat the steps above to make a second batch of candy cane mousse.
Step 9: Once that second batch has been made, remove the cake from the fridge and gently scoop and smooth evenly the second batch of candy cane mousse.
Step 10: Place into the fridge for another 30 minutes before placing the third cake layer on top
How to make chocolate ganache
Step 1: Using a small pot, bring the whipping cream to a simmer over low heat.
Step 2: Pour over the chocolate chips and allow to sit for a minute before whisking until smooth Step 3: Pour into the squeeze bottle.
Decorate top of the cake
Step 1: Squeeze drips along the edge of the cake and coat the entire top of the cake with the chocolate ganache
Step 2: Using the candy cane candy ingredients, decorate the entire top of the cake however you would like!
Step 3: Place into the fridge to allow the cake to firm up before enjoying
Storage
Chocolate Candy Cane cake is better off stored in the fridge for up to four days. Keep in a covered cake storage box or an air-tight covered container.
Due to the amount of dairy in the cake, I don't recommend that you allow the cake to sit at room temperature for too long.
Expert Tips
Expert Tip: Make sure that you allow the white chocolate to mixture come completely to room temperature before mixing your mousse.
Frequently Asked Questions
Unfortunately, you cannot freeze this cake. The mousse will not hold up to freezing.
I prefer to use aluminum pans as they heat up faster and bake through quicker than others. The aluminum pans also help distribute the heat evenly.
If your cake layer is not coming out even, use a cake leveler to remove the top of the cake to make it an even layer.
Variations
- For chocolate mousse use milk chocolate or dark chocolate chips instead of white chocolate. But, I think the white mousse looks so good with this cake.
- For an extra minty-kick, add another dash of peppermint extract.
- Feel free to use peppermint bark instead of candy canes for decoration.
- For an extra sweet treat, toast the pecans before adding them to the top of this cake.
Serving Suggestions
White Chocolate Peppermint Bark would be a great topping to this cake.
A nice cup of hot coffee or Irish coffee would be a great pairing.
If you are looking for a comforting easy meal then this Chicken and Rice Broccoli Casserole.
Looking for a healthy side dish? This Easy Roasted Broccoli recipe is just what you need to make.
Cast Iron Pineapple Upside Down Cake is old fashioned and family favorite recipe in our house.
For a holiday meal, try Boneless Maple Glazed Ham, super easy and a delicious dinner.
Our Smoked Turkey Breast is another winner for a Holiday meal.
Similar recipes
Grinch Cupcakes are festive and fun and a perfect holiday dessert.
These Fruitcake Cookies are simple to make and are perfectly fruity and tasty delicious.
Cake Mix Cookies are the easiest cookies that you can make this holiday season.
Red Velvet Ice Cream is an easy simple no-churn homemade ice cream that you need to make!
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Chocolate Candy Cane Crunch Cake
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
Chocolate Cake Layer
- 2 boxes Triple chocolate cake mix each box is 15.25 ounce
- 6 large eggs, room temperature
- 1 cup unsalted butter, softened
- 2 cups whole milk
- 1 Tablespoon peppermint extract
Candy Cane Mousse
- 3 cups white chocolate chips, divided
- 3 ½ cups heavy whipping cream, divided divided into ¾ cup, 1 cup, and 2 ¼ cups
- ½ teaspoon salt
- 4 teaspoons unflavored powdered gelatin, divided
- 4 Tablespoons water, divided
- 1 teaspoon peppermint extract
- 1 ½ cup crushed peppermint candies
Chocolate Ganache
- ½ cup chocolate chip morsels
- ¼ cup heavy whipping cream
Cake Top Decorations
- peppermint bark, broken into pieces or homemade see note 2
- peppermint Bark Squares, cake topping
- mini candy canes
- candy canes, cake topping
- candy cane lollypops, cake topping
Instructions
How to make the chocolate cake
- Preheat the oven to 350 degrees. Spray the cake pans with baking spray.
- In the bowl of a stand mixer, use the whisk attachment to beat until combined the cake mix, butter, milk, and peppermint extract.
- Pour batter in equal amounts into the 3 prepared between prepared cake pans.
- Bake cakes in the preheated oven for about 25-35 minutes. A toothpick inserted into the center of the cakes will come out clean when baked through.
- Remove the cakes from the oven. Allow them to cool completely on cooling wire racks.
How to make Candy Cane Mousse
- In a medium-size bowl, add 1 1⁄2 white chocolate chips, 3⁄4 cup heavy whipping cream, and salt. Microwave at 45-second increments, stirring each time until the chocolate has melted.
- Pour the mixture into a large bowl. Allow the mixture to come to room temperature.
- Use a small bowl, add 2 teaspoons of gelatin and 2 teaspoons cold water. Let the mixture sit while the water is absorbed.
- Once the white chocolate mixture has cooled, melt the gelatin in the microwave for 15 seconds. Then whisk into the white chocolate mixture.
- Whisk in the peppermint extract.
- Use a medium bowl, use a hand mixer, beat 1 cup heavy whipping cream until stiff peaks form.
- Gently fold half of the whipping cream into the white chocolate mixture.
- Fold in the remaining whipping cream into the white chocolate mixture.
- Gently fold in 2⁄3 of the crushed peppermint baking bits into the white chocolate mixture. set mixture aside.
Build the cake
- Remove one chocolate cake layer and place it on a cake board. If you do not have a cake board, place right on a cake stand.
- Use a cake leveler, remove the top of the cake to make the cake an even layer.
- Scoop the candy cane mousse onto the cake layer and smooth it evenly.
- Place into the fridge for 30 minutes to allow the moose to firm up.
- Once the 30 minutes is up, repeat the step to make the second cake layer even.
- Gently place the second cake layer onto the top of the mousse
- Place back into the fridge while you make the second batch of candy cane mousse.
- Repeat the steps above to make a second batch of candy cane mousse
- Once that second batch has been made, remove the cake from the fridge and gently scoop and smooth evenly the second batch of candy cane mousse.
- Place into the fridge for another 30 minutes before placing the third cake layer on top.
- Decorate the top of the cake with assorted candy canes, enjoy!
How to make Chocolate Ganache
- In a small pot, over medium-low heat, bring the heavy whipping cream to a simmer.
- Pour over the chocolate chips and allow to sit for a minute before whisking until smooth.
- Cool slightly, pour into the squeeze bottle.
Decorating the top of the cake
- Squeeze drips along the edge of the cake and coat the entire top of the cake with the chocolate ganache.
- Use the cane candy ingredients to decorate the entire top of the cake with the peppermint bark, candy canes, and mini candy canes. Get creative.
- Place into the fridge to allow the cake to firm up before slicing and serving!
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