It is hard to believe that the holiday season is here! My taste buds are in the mood for something with peppermint and of course, chocolate. This dessert is made into eight individual 4″ cakes, which would be super to serve your guests. They look pretty and festive! Let the fun begin……
Red & White Swirled Cakes
- 2 boxes of Duncan Hines White Cake (you can make homemade, but you may be to busy)
- 6 Egg Whites
- 2 Cups Water
- 1/2 Cup Vegetable Oil
- Red Red Gel Food Coloring
Mix all ingredients, except food coloring, by hand with a wire whisk until combined. ( I find that using a whisk aerates the batter, in turn, making the cake much lighter.) Pour one third of the batter into another bowl and dye it with the Red gel food coloring. Pour the red cake batter into the white batter and lightly swirl with a spatula. Pour into a well greased and floured 1/4 sheet pan. Tap pan on table to remove excess air bubbles and to level the batter. Bake in a 350 degree oven for 25 minutes. Let cool for 15 minutes, then flip cake over onto a work table or another sheet pan that has been inverted.
Mix up a batch of your favorite vanilla butter cream.
Candy Cane Mousse
- 2 Cups cold Heavy Whipping Cream
- 1/2 Cup Powdered Sugar
- 1 box Red & White Peppermint Candy Canes (crushed in a bag with a rolling pin, then give them a whirl in the Cuisanart)
- 1/2 tsp Pure Peppermint Extract
Put all ingredients into a mixer, using the whisk attachment beat until stiff peaks form. Make sure to watch over your mixer because if it gets too thick you will be making butter!
Put into the refrigerator.
Chocolate Mint Ganache
- 12 oz bag Semi Sweet Chocolate Chips
- 6 oz Evaporated Milk
- 1/2 tsp Pure Peppermint Extract
Mix the chocolate chips and evaporated milk together in a bowl. Microwave for 1 minute, take out and stir. Put back in for another minute and stir thoroughly. The ganache should be smooth. Add in the peppermint extract and combine. Let cool for about 15 minutes.
Now lets cut our cakes. I am using a 4 inch round cutter to cut out my eight individual cakes. You will have enough of the mousse and ganache for 8 cakes, but there will be leftover cake, which can be frozen for a later use. Cut each round in half horizontally.
Take the Candy Cane Mousse out of the frig and spread about a 1/4 of a cup onto one side of each cake. Put your small cake-lettes back together. Using a cake turntable or an upside down dinner plate, crumb frost the tops first, then the sides of the cakes. A crumb frost is a thin layer of buttercream first, this will set any loose cake crumbs, then frost the cakes again with another layer of buttercream. This may sound time consuming but this extra crumb frost step will actually make the second and final layer of buttercream adhere much easier and “crumb-free.” Lift each cake off of the turntable or plate with a spatula and set each one onto a jumbo cupcake liner, you will want to flatten the liner out so the cake will fit onto it, place them on a tray. When you have frosted them all, place the tray into the frig or freezer, wherever you have the room, just for a few minutes to set up the buttercream.
While those are setting up, we will now crush up one more box of Candy Canes. Just use the rolling pin, we want the candy canes to be coarsely chopped for the final decoration on top.
Last step! Take one cake at a time out of the frig and pour 2 – 3 Tablespoons of the Chocolate Mint Ganache over the top spreading it with a spatula. Let the chocolate drip down the sides.(If the Ganache seems too thick just microwave a few seconds to thin it out) Sprinkle the crushed candy canes around the top edges of the cake.
What a wonderful ending to your Holiday Feast! Your guests will be surprised by the red & white swirl cake inside of this dessert. Their taste buds will be touched by the subtle mint of the Candy Cane Mousse. Then they will experience the creaminess of the Butter Cream and last, the dark decadent chocolate ganache with a second dose of mint.
Happy Holidays to All…… and to all many a sweet treat!