This Peppermint Mocha Mousse Cake is a party on a plate! This gorgeous dessert features layers of brownies and peppermint mocha mousse, wrapped in chocolate swirls and topped with a shiny chocolate glaze. It feeds a crowd and is great for any holiday party!
Chocolate trufflespeppermint candies, candy canes, or other decorations of your choice
To Make the Brownies:
Preheat the oven to 350 F. Line two 9-inch cake pans with parchment rounds, and spray them with nonstick cooking spray.
Melt the butter in a large bowl in the microwave. Once the butter is melted, stir in the granulated sugar until well-mixed.
Sift the cocoa over the bowl, and add the salt, baking powder, and vanilla, and stir well. It will look very grainy at this point.
Add the eggs one at a time, whisking well after each addition, then whisk in the coffee. After the coffee is added, the mixture should look glossy and no longer grainy.
Finally, stir in the flour, stirring until no streak of flour remain. Divide the batter between the pans and smooth it into an even layer.
Bake the brownies at 350 F for 22-25 minutes, until the brownies are puffed, pulling away slightly from the sides of the pan, and a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool completely before using.
To Make the Mousse:
Prepare your pan. You need a 9-inch pan with sides at least 3 inches tall, and the ability to remove the bottom. Either a cake pan with a removable bottom or a springform pan will work. Line the inner wall with a 4-inch high acetate cake collar or a strip of aluminum foil or waxed paper. Make sure the acetate or waxed paper is long enough so that it overlaps itself, and if you are using foil/waxed paper, make sure you cut the strip tall enough to extend at least an inch over the pan’s sides, since the cake is about 4 inches tall.
Place a cake cardboard in the bottom of the pan, then carefully place a baked brownie layer on top of the cardboard. Brush the brownie layer generously with about 2 TBSP Peppermint Mocha Jackson Morgan Southern Cream.
Prepare the first mousse layer: combine 9 oz (1 ½ cups) white chocolate chips, 1/4 cup of cream, 1/2 cup of Peppermint Mocha Jackson Morgan Southern Cream, 2 tsp espresso powder, 1 tsp peppermint extract, and ¼ tsp salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool until it is warm but no longer hot, stirring occasionally.
While you wait for the mixture to cool, prepare the gelatin. Whisk together 2 tsp gelatin and 2 TBSP cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the white chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and warm white chocolate mixture together.
Whip 1 cup of heavy cream to medium peaks. Fold half of the whipped cream into the white chocolate, and once it’s incorporated, gently fold in the remaining whipped cream. Scrape the mousse on top of the brownie, and spread it into an even layer. Refrigerate the cake for 25 minutes, until the mousse has started to set and is firm enough that a second layer can be added.
Gently place the second chocolate brownie layer on top of the mousse, and brush it with another 2 TBSP of Peppermint Mocha Jackson Morgan Southern Cream. Repeat the mousse-making process again with the remaining mousse ingredients. Spread the mousse on top of the cake, and refrigerate for at least 5-6 hours, preferably overnight, until the mousse is very firm and set.
To finish the cake, push the bottom out from the pan, or unhinge the sides, and unwrap the cake strip. Transfer the cake to your serving platter.
If you want to make the optional chocolate decoration around the mousse, melt 2 oz of chocolate candy coating (or chocolate chips) and transfer the melted chocolate to a piping bag with a small round tip.
Spread a clean cake strip out along your counter, and pipe swirls of chocolate onto the strips. You can make random scribbles, or a pattern of your choice. While the chocolate is still wet and flexible, pick up the strip and gently press it along the sides of the cake, all the way around, so the chocolate adheres to the mousse. Let it dry completely, then gently pull away the plastic strip.
To make the ganache, place the chopped chocolate in a small bowl. Combine the cream and butter in a small saucepan, and heat it to a simmer. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts and you have a smooth, shiny mixture. Let it cool and thicken slightly, until it has the texture of pudding.
Pour the ganache on top of the cake and smooth it into an even layer on top, then take a spatula and make a swirl on top of the cake. Finish the mousse cake with truffles, peppermint candies, crushed candy canes, or the decoration of your choice around the edges. Refrigerate briefly to set the ganache, and serve!
This cake can be enjoyed chilled or at room temperature. It stores very well—just wrap leftovers in plastic wrap and keep them in the refrigerator for up to 5-7 days.