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Home » Recipes » Holiday Sweets and Treats

Chocolate Candy Cane Cake

Published: Dec 7, 2022 by Eileen xo

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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!

Jump to:
  • ❤️ Why you'll love this recipe
  • Ingredients
  • Cake Topping
  • Equipment
  • Instructions
  • How to make chocolate ganache
  • Decorate top of the cake
  • Storage
  • Expert Tips
  • Frequently Asked Questions
  • Variations
  • Serving Suggestions
  • Similar recipes
  • Chocolate Candy Cane Cake
  •  

❤️ 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

As an Amazon Associate, I earn from qualifying purchases.

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

Can I freeze this cake?

Unfortunately, you cannot freeze this cake. The mousse will not hold up to freezing.

What type of pan do you recommend?

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.

My cake isn't coming out even, what can I do?

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.

Having a dessert party for the holidays? Our Peppermint Cocktail would be perfect as an adult beverage.

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

Chocolate Peppermint Cake is another sweet treat to try using a boxed cake mix.

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!

I love any comments or questions, please feel free to leave them below.

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Thank you for your continued support. I am forever grateful.

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! ⭐️⭐️⭐️⭐️⭐️

A chocolate peppermint candy cane cake with a slice cut out on a separate plate.

Chocolate Candy Cane Cake

Chocolate Candy Cane Cake is a tripe chocolate layer cake with a festive peppermint mousse topped with a delicious chocolate ganache. A festive holiday cake topped with fun candy canes, and mini candy canes. Perfect for holiday parties and Christmas celebrations to fill you with the Holiday spirit!
Print Pin Rate
Prevent your screen from going dark
Course: Christmas dessert, Dessert
Cuisine: American
Keyword: chocolate candy cane cake, chocolate candy cane cake recipe, easy chocolate candy cane cake
Prep Time: 25 minutes
Cook Time: 25 minutes
Cooling time: 40 minutes
Total Time: 1 hour 30 minutes
Servings: 12 servings
Calories: 13629kcal
Author: Eileen Kelly

Equipment Needed:

  • As an Amazon Associate I earn from qualifying purchases
  • Measuring Spoons and Cups
  • Stainless Steel Mixing Bowls
  • 9 inch round cake pan
  • Stand Mixer
  • Hand Mixer
  • 10 inch round cake board
  • Spatula
  • Cake Leveler
  • Squeeze Bottles
  • Cooling Racks

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
  • non-stick baking spray

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
  • 1½ 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°F/177°C. Spray the cake pans with baking spray. Set aside.
  • 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 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-sized bowl, add 1 1⁄2 cups white chocolate chips, 3⁄4 cup heavy whipping cream, and salt. Microwave at 45-second increments, stirring after each increment until the chocolate has melted.
  • Pour the mixture into a large bowl. Allow the mixture to come to room temperature.
  • In a small bowl, add 2 teaspoons of gelatin and 2 teaspoons of 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.
  • Then, whisk in the peppermint extract.
  • In a medium sized mixing bowl, use a  hand mixer with beaters attached and 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!

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Note 1: Chocolate cake can use 3 cake boards.
Note 2: Feeling energetic, make Homemade White Chocolate Peppermint Bark for the top if the cake. 
Note 3: Cake boards are fairly inexpensive and makes it very easy to decorate the first layer. 
Storage:
This 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.

 

 
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
 
Don’t forget to shop at the Everyday Eileen store on Amazon

Nutrition

Serving: 1slice | Calories: 13629kcal | Carbohydrates: 1306g | Protein: 174g | Fat: 888g | Saturated Fat: 487g | Polyunsaturated Fat: 75g | Monounsaturated Fat: 262g | Trans Fat: 8g | Cholesterol: 3002mg | Sodium: 9874mg | Potassium: 6206mg | Fiber: 24g | Sugar: 907g | Vitamin A: 21593IU | Vitamin C: 9mg | Calcium: 3842mg | Iron: 47mg
Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

More Holiday Sweets and Treats

  • Homemade Twix Bars
  • Red Velvet Ice Cream
  • Cherry Fluff Recipe
  • White Chocolate Strawberry Fudge

Thank you for sharing!

47 shares
  • Share26
  • Tweet
  • Yummly

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