Preheat your oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper for easy release.

In a mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

Add eggs one at a time, followed by the vanilla extract, mixing well after each addition.

Combine dry ingredients, then alternate adding them with buttermilk, mixing until just combined.

Divide the batter evenly between the prepared pans and bake for 22-25 minutes until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.

While the cakes cool, prepare the candy cane mousse. Line the sides of a tall 9-inch removable-bottom pan with acetate.

Melt the white chocolate chips, heavy cream, and a pinch of salt over low heat, stirring until smooth. Remove from heat and allow to cool slightly.

Prepare the unflavored powdered gelatin according to package instructions and mix it into the melted chocolate mixture.

In a separate bowl, whip the remaining heavy cream to soft peaks. Gently fold the whipped cream into the cooled chocolate mixture, adding in peppermint extract and Andes peppermint crunch baking bits.

Place one layer of the cooled chocolate cake at the bottom of the removable-bottom pan. Spread half of the candy cane mousse evenly over the cake layer.

Refrigerate the layered cake for about 15 minutes to allow the mousse to set slightly.

After chilling, place the second layer of chocolate cake on top and repeat the process with the remaining candy cane mousse.

Cover the cake with plastic wrap and refrigerate overnight.

On the day of serving, carefully remove the layered cake from the pan. To make the chocolate ganache, heat the heavy cream until just boiling.

Pour the hot cream over the finely chopped semi-sweet chocolate and let it sit for a minute. Stir until the chocolate melts completely and the mixture is smooth.

Pour the ganache over the top of the cake, allowing it to drip down the sides for an elegant finish. Let the ganache set for about 10 minutes.

Decorate the top of your Candy Cane Mousse Cake with crushed candy canes and assorted peppermint candies. Serve chilled.