{"id":19537,"date":"2020-12-03T10:05:03","date_gmt":"2020-12-03T17:05:03","guid":{"rendered":"https:\/\/www.sugarhero.com\/?p=19537"},"modified":"2025-06-04T14:41:05","modified_gmt":"2025-06-04T21:41:05","slug":"candy-cane-mousse-cake","status":"publish","type":"post","link":"https:\/\/www.sugarhero.com\/candy-cane-mousse-cake\/","title":{"rendered":"Candy Cane Mousse Cake"},"content":{"rendered":"\n

This Candy Cane Mousse Cake is a knockout Christmas dessert! It has alternating layers of moist chocolate cake and candy cane mousse, covered with a shiny chocolate glaze and a spectacular candy cane topping. <\/em><\/p>\n\n\n\n

\"Candy<\/figure>\n\n\n\n
\n

My Very Favorite Christmas Cake<\/h2>\n\n\n\n

At the risk of bragging, this is one of the best Christmas cakes<\/a> I’ve ever made. <\/p>\n\n\n\n

To say I am obsessed with this Candy Cane Mousse Cake is an understatement. I’ve made it four times in the last two weeks, and I’m not tired of it yet! (Don’t worry—in addition to gorging on it ourselves, we’ve also shared it with family, coworkers, and neighbors.)<\/p>\n<\/div>\n\n\n\n

\"Candy<\/figure>\n\n\n[lwptoc depth=”2″ skipHeadingLevel=”h3,h4,h5,h6″ skipHeadingText=”✨ JOIN THE PARTY! ✨|FREE HALLOWEEN DESSERTS E-BOOK!”]\n\n\n\n

This cake just hits all of my pleasure spots. Rich, dark chocolate cake? Check! Light and fluffy mousse? Check! Minty flavor that’s refreshing but not too strong? Checkity check check! Subtle, understated decorations? Che—wait, no. You didn’t forget the SugarHero motto, did you? “Go big, and then go bigger.” That’s the SugarHero way!<\/p>\n\n\n\n

So let’s talk about what’s really going on with this beast of a candy cane cake.<\/p>\n\n\n\n

\"Close-up<\/figure>\n\n\n\n

This is another cake based on my popular Chocolate Raspberry Mousse Cake<\/a>. (I also have a Pumpkin Chocolate Mousse Cake<\/a>, if you want to see an autumn-themed version as well! The autumn version also includes a video.) That cake is one of my very favorites, and I’ve decided I’m not going to be happy until I’ve tried new variations of it for every season and every holiday. Repeat with me: Go big, and then go bigger! Should I embroider that on a throw pillow for my house? Asking for a friend.<\/p>\n\n\n\n

If you love peppermint<\/a>, you will also love<\/span> my Candy Cane Cheesecake<\/a>, Chocolate Candy Cane Cake<\/a>, Candy Cane Cake<\/a>, <\/span>Peppermint Lava Cakes<\/a>, and Peppermint Mocha Mousse Cake<\/a>! <\/span>And, don’t miss my collection of 35 Peppermint Dessert Recipes<\/a>! <\/p>\n\n\n\n

\"Slice<\/figure>\n\n\n\n

This cake has two layers of my moist, flavorful chocolate cake, and two layers of light, fluffy, minty candy cane mousse. It’s white chocolate-based, and it gets its flavor from a bit of mint extract, as well as a bunch of Andes peppermint crunch chips<\/a>.<\/p>\n\n\n\n

I recommend Andes chips instead of candy cane bits, because candy cane bits get soft and sticky very quickly. They wouldn’t stand a chance when mixed into the mousse! If you can’t find the peppermint crunch chips, any pieces of chocolate-mint candy will do. As long as you avoid hard mint candies in the mousse, you’ll be fine!<\/p>\n\n\n\n

\"Hands<\/figure>\n\n\n\n

So let’s talk about the decorations. After the mousse cake was set, I added a top layer of shiny chocolate ganache dripping down the sides. And on top? A winter candy wonderland, of course!<\/p>\n\n\n\n

\"Close-up<\/figure>\n\n\n\n

I used every red and white candy cane treat I could find! Homemade peppermint bark, lollipops, ribbon candy, mini candy canes, and crushed candy cane pieces all got scattered on the top in a wild display of sugar and stripes. Of course this is optional, and you can keep things as simple as leaving the chocolate ganache plain, or go as crazy as I did and add a whole candy cane forest.<\/p>\n\n\n

\n\n

When should I add the candy canes to the top of the mousse cake?<\/h2>\n\n\n\n

A quick word of warning: everything I said about candy canes getting sticky still applies to the toppings, so I would recommend not adding all of these decorations until shortly before serving. (I’d give them an hour or two in advance, tops.) You can make the cake and ganache in advance, but as soon as you add that sugar candy, you’ll want to serve the cake soon.<\/p>\n\n<\/div><\/div>\n\n\n

<\/p>\n\n\n\n

\"Close-up<\/figure>\n\n\n\n

💡Tips, Tricks, and FAQs<\/h2>\n\n\n\n
What kind of pan should I use?<\/strong>

You need a 9-inch pan with sides at least 3-inches tall and the ability to remove the bottom. Either a cake pan with a removable bottom<\/a> or a springform pan<\/a> will work. <\/p> <\/div>

How do I unmold a mousse cake so that it looks neat and clean?<\/strong>

I used an acetate collar<\/a> to line the cake pan and get clean lines when unmolding the mousse. They’re inexpensive and very handy for lots of kitchen projects, but if you don’t have them, you can use waxed paper or parchment paper instead. The cake will still unmold, but the outside might not be as neat and clean.<\/p> <\/div>

Why does the whipped cream get grainy or seperate when it’s folded into the mousse mixture?<\/strong>

The most common reason whipped cream collapses is because it has been overworked (whipped for too long). Perfectly whipped cream should have the texture of shaving cream — thick, with a lot of body. It should hold peaks but still have some softness to it. Stop whipping the cream just before stiff peaks start to form. This will give you a little more wiggle room when you start folding the whipped cream into the mousse.<\/p> <\/div>

Why are there solid bits of chocolate in the mousse?<\/strong>

Most likely, the chocolate is a little too cool when you start adding the whipped cream. When the chocolate comes in contact with the cream, it’s beginning to set prematurely. I recommend mixing them together when the chocolate is a bit warmer. The chocolate should be about body temperature, or slightly above, to mix properly with the cream. It’s definitely a balancing act, because you don’t want the chocolate to be too hot and melt the cream.<\/p> <\/div>

Make-ahead and storage information<\/strong>

You can make your cake 2-3 days in advance. Wrap it well and store it in the fridge. Thankfully the mousse layers won’t collapse since they are made with gelatin. It really helps with stability and longevity. However, with time the mousse will begin to dry out which eventually creates a less appetizing texture.

You can also freeze the cake. Make it several days in advance and freeze it. You’ll need to wrap it well, or cover the pan with a lid, so that it doesn’t dry out. Thaw it overnight in the fridge the day before you plan to eat it.

Whether you store it in the fridge or freezer, I also recommend waiting to dress it with the ganache, whipped cream, and truffles until the day you plan to eat it. Happy Baking!<\/p> <\/div> <\/div>\n\n\n\n

\"Slice<\/figure>\n\n\n\n

This truly is one of my very favorite holiday desserts, and I hope you’ll give it a try!<\/p>\n\n\n\n

\"❤️\" More Christmas Desserts <\/a>You’ll Love<\/span><\/h2>\n\n\n\n