Description
Indulge in the festive flavors of our Peppermint-Mocha Mousse Cake. This delightful dessert features a light and airy chocolate cake layered with a rich peppermint-infused mousse, topped with crushed candy canes for that perfect holiday crunch. Perfect for gatherings or cozy nights in, this cake is not only visually stunning but also a guaranteed crowd-pleaser that will leave your guests asking for more!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 2 large eggs (room temperature)
- 1/2 cup heavy cream
- 1/2 cup brewed espresso or strong coffee
- 1 tsp peppermint extract
- 1/2 cup semi-sweet chocolate chips
- Crushed peppermint candy canes for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust them with flour.
- In a mixing bowl, whisk together flour, cocoa powder, sugar, and baking powder until combined.
- In another bowl, beat the eggs until frothy, then mix in the brewed espresso. Combine this mixture with the dry ingredients until just blended.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool in their pans for 10 minutes before transferring to wire racks to cool completely.
- While cooling, whip the heavy cream until stiff peaks form. Gently fold in melted chocolate chips and peppermint extract.
- Assemble the cake by layering the mousse between the cooled cake layers and top with crushed candy canes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 27g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: - For a gluten-free option, substitute all-purpose flour with almond flour or a gluten-free blend. - Feel free to swap peppermint extract for vanilla if you prefer a milder flavor. - Make ahead! The mousse can be prepared in advance and chilled while baking the cakes.