Chocolate Mint Candy Cake

Name: Chocolate Mint Candy Cake
Yield: 10 servings
Ingredients: 2 1/2 cups (625 mL) 35 % cream; 8 oz (250 g) bittersweet chocolate finely chopped; 1 tsp (5 mL) peppermint extract; 1 pouch (1/4 oz/7 g) unflavored gelatin; 1/4 cup (60 mL) water; 1/2 cup (125 mL) sour cream; 1/2 cup (125 mL) sugar; 2 round (9-inch/ 23 cm) chocolate cake layers; Miniature candy canes or hard mint candies chopped

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.

Prep: 35 min - 40 min
Cooking: 5 min
Refrigeration: 2 h

Yields 10 servings

Ingredients

2 1/2 cups (625 mL) 35 % cream
8 oz (250 g) bittersweet chocolate finely chopped
1 tsp (5 mL) peppermint extract
1 pouch (1/4 oz/7 g) unflavored gelatin
1/4 cup (60 mL) water
1/2 cup (125 mL) sour cream
1/2 cup (125 mL) sugar
2 round (9-inch/ 23 cm) chocolate cake layers
Miniature candy canes or hard mint candies chopped

READY FOR REWARDS?

Preparation

Bring 1/2 cup (125 mL) 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 (80 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-inch (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.