Peppermint-Mousse Cake

Peppermint-Mousse Cake
Miki Duisterhof
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preparation
20
minutes
cooking
180
minutes
Serves 8

Ingredients

1
16-ounce frozen pound cake
1
cup
heavy or whipping cream
2
tablespoons
sugar
1/2
8-ounce container mascarpone cheese or sour cream (1/2 cup)
1/2
cup
toasted slivered almonds, chopped
1
12-ounce bag
semisweet mint chocolate chips, chopped, or one 12-ounce bag semisweet chips plus 1 teaspoon peppermint extract
1
tablespoon
corn syrup
2
tablespoons
butter
1
candy cane or 5 peppermint hard candies, chopped

Directions

  1. Defrost the pound cake according to the label directions. Slice it horizontally into 3 layers.
  2. In a large bowl, combine the whipping cream and sugar and beat until stiff peaks form. Fold in the mascarpone, almonds, and 1/3 of the mint chocolate chips.
  3. Place half the remaining mint chocolate chips in a small bowl and microwave 1 minute or just until shiny. Stir until smooth. Gently fold the melted chocolate (plus half the peppermint extract if using plain chocolate chips) into the whipped cream.
  4. Spread the bottom layer of the cake with half the chocolate cream filling and top with the middle cake layer. Spread with the remaining chocolate filling. Set the top layer in place. Cover with plastic wrap and refrigerate for 2 hours to set. (Can be made up to 1 day ahead to this point.)
  5. Melt the remaining chocolate chips in a small bowl and microwave about 1 minute or just until shiny. Stir in the corn syrup, butter, and the remaining peppermint extract (if using plain chocolate chips) until smooth. Pour this glaze over the cake. Top with the crushed candy. Refrigerate until ready to serve.
Kay Chun and Jane Kirby
November 2003

Nutritional Information

  • Per Serving
  • Calories 674
  • Calcium 95 mg
  • Carbohydrate 65 g
  • Cholesterol 148 mg
  • Fat 46 g
  • Fiber 4 g
  • Iron 2 mg
  • Protein 9 mg
  • Sat Fat 25 g
  • Sodium 234 mg
What does this mean? See Nutrition 101.

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