Chocolate Mint Candy Cake

Ingredients:

• 2 1/2 cups 35% Real Whipping Cream, divided
• 8 oz bittersweet chocolate, finely chopped
• 1 tsp peppermint extract
• 1 envelope gelatin
• 1/2 cup sour cream
• 1/2 cup 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 /14 cup (50 mL) water in a 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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