Layered Chocolate Peppermint Cake

Chocolate Cake Layers

1. Preheat the oven to 350 degrees.
2. Spray the cake pans with pam baking spray
3. Using a standing mixer, beat until combined the cake mix, butter, milk, and peppermint extract,
4. Divide the cake batter between the 3 cake pans
5. Bake in the oven for about 25-35 minutes.
6. Pull out the cakes and allow them to cool completely

Candy Cane Mousse

1. Using a medium bowl, add 1 1⁄2 C white chocolate chips, 3⁄4 C heavy whipping cream, and salt
2. Microwave in 45-second increments, stirring each time until the chocolate has melted
3. Pour the mixture into a large bowl and bring to room temperature
4. Using a small bowl, add 2 tsp of the gelatin and 2 tbsp of cold water. Allow it to set aside while the water is absorbed
5. Once the white chocolate mixture has cooled, melt the gelatin in the microwave for 15 seconds and then whisk into the white chocolate mixture
6. Whisk in the peppermint extract
7. Using a medium bowl, beat 1 C heavy whipping cream until stiff peaks form
8. Gently fold half of the whipping cream into the white chocolate mixture
9. Fold in the remaining whipping cream into the white chocolate mixture
10. Gently fold in 2⁄3 of the peppermint baking bits into the white chocolate mixture

Building the Cake

1. Remove one chocolate cake layer and place onto a cake board
2. Using a cake leveler, remove the top of the cake to make the cake an even layer
3. Scoop the candy cane mousse onto the cake layer and smooth evenly
4. Place into the fridge for 30 minutes to allow the moose to firm up
5. Once the 30 minutes is up, repeat the step to make the second cake layer even
6. Gently place the second cake layer onto the top of the mousse
7. Place back into the fridge while you make the second batch of candy cane mouse
8. Repeat steps above to make a second batch of candy cane mouse
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 mouse
10. Place into the fridge for another 30 minutes before placing the third cake layer on top

Chocolate ganache

1. Using a small pot, bring the whipping cream to a simmer
2. Pour over the chocolate chips and allow to sit for a minute before whisking until smooth
3. Pour into the squeeze bottle

Candy Cane Decorating

1. Squeeze drips along the edge of the cake and coats the entire top of the cake with the chocolate

Ganache

1. Using the candy cane candy ingredients, decorate the entire top of the cake however you would like!
2. Place into the fridge to allow the cake to firm up before enjoying!