Flourless Chocolate Cake

1. Preheat the oven to 350F and grease the inside of a 9″ springform pan. Then remove the ring and tear off a sheet of parchment paper that’s slightly larger than the bottom plate. Lay the paper on the plate and return the ring. 
2. In a medium saucepan over medium heat, melt the butter and chocolate, stirring continuously, until smooth. Remove from heat to cool slightly.
3. In a large mixing bowl, whisk together the brown sugar, powdered sugar, and eggs until lightened and frothy. Then whisk in the salt, vanilla, and peppermint extract followed by the melted butter and chocolate mixture.
4. Last, whisk in the cocoa powder. Pour into the pan, spread even, and bake for 20 minutes or until a toothpick comes out clean with a few moist crumbs. Allow to cool at room temperature or in the refrigerator.

Peppermint Bark Mousse

1. Once the cake has cooled, make the mousse. In a large mixing bowl using a hand or stand mixer with the whisk attachment, whip the heavy cream on high speed until fluffy and smooth (don’t over whip). Scoop into a smaller bowl and set aside.
2. Now replace the whisk attachment with the paddle attachment and add the cream cheese and powdered sugar to that same mixing bowl used to whip the cream. Mix on medium-low speed until smooth. 
3. In a heat-safe bowl or measuring glass, melt the white chocolate in the microwave in 30 second intervals until smooth. Mix into the cream cheese along with the vanilla and peppermint extracts. Scrape down the bowl and give it another good mix. 
4. Now scoop all of the whipped cream into the cream cheese mixture and use a rubber spatula to fold to combine. Right before the whipped cream is fully blended in, add the finely chopped peppermint bark and continue to fold to fully bring the mousse together.
5. Now to assemble, line the sides of the springform pan with strips of parchment paper. The leftover grease should allow the paper to stick. If not, lightly grease the sides and then stick on the paper.
6. Scoop the mousse over the cake and spread even. It should fill nearly to the top. Cover with plastic wrap and allow the cake to chill for at least 4 hours or overnight. 

Ganache

1. The next day, release the cake from the pan and peel back the paper. 
2. Add the chopped chocolate to a medium bowl and the heavy cream to a heat-safe measuring glass. Microwave the cream until steaming and bubbling (about 2 minutes) then pour over the chocolate. Shake the bowl just a bit to ensure all the chocolate is covered. Sit for about 1 minute, then whisk to combine.
3. Pour the glossy chocolate over the cake and spread it out towards the sides. 

Whipped Cream

1. You can use this homemade whipped cream recipe or use thawed Cool Whip. 
2. To make my stable whipped cream, add the cream cheese to a bowl using a hand or stand mixer with the whisk attachment. Mix until smooth.
3. With the mixture on medium speed, very slowly trickle in the heavy cream first to thin out the cream cheese. Once it’s smooth and runny, pour the rest of the heavy cream in and toss in the powdered sugar. Increase the speed to high and whip until smooth and stiff. 
4. Pipe 8 swirls around the edges of the cake and slide 8 peppermint bark pieces between each swirl. Finely chop the remaining peppermint bark squares and sprinkle around the edges.
5. If not serving immediately, return to the refrigerator until then (it will keep fresh for about 1-2 days). Otherwise, slice and enjoy!