Chocolate Mint Candy Cake

This will definitely be a family favourite. If you don't have the time to make your own cake, a mix will work just fine.

Chocolate Mint Candy Cake

Photo by Franny N.

  • Prep Time


  • Total Time


  • Servings



  • cups (625 mL) 35% Real Whipping Cream, divided

  • 8

    oz (250 g) bittersweet chocolate, finely chopped

  • 1

    tsp (5 mL) peppermint extract

  • 1

    7 g envelope gelatin

  • ¼

    cup (50 mL) water

  • ½

    cup (125 mL) sour cream

  • ½

    cup (125 mL) granulated sugar, divided

  • 2

    9' (23 cm) round chocolate cake layers

  • miniature candy canes or chopped hard mint candies


Bring 1/2 cup (125 mL) Whipping Cream to a simmer. Add chocolate, remove from heat and stir until melted. Stir in peppermint extract. Sprinkle gelatin over water in small saucepan; let stand 2 min. Heat very gently until gelatin dissolves. Stir into chocolate mixture. Let stand until cool but not set; stir in sour cream. In large bowl, beat 1 cup (250 mL) Cream with 1/3 cup (75 mL) sugar until soft peaks form. Fold chocolate and Cream together. Cut cake layers in half horizontally. Place 1 layer on bottom of a 9' (23 cm) springform pan. Spread with 1/3 mousse. Repeat with remaining cake and mousse, ending with cake layer. Chill until set, about 2 hours. Run knife around inside of pan to loosen; remove pan. Smooth sides of cake if necessary. Whip remaining Cream with sugar until soft peaks form. Ice top of cake with Whipped Cream letting some spill down sides. Garnish with candy.


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