
Ashleigh’s Peppermint Hot Chocolate Cake Recipe | Made with Dark Chocolate, Candy Canes and Ricotta
This super moist Peppermint Hot Chocolate Ricotta Cake made with melted dark chocolate and crushed candy canes, is a rich decadent treat packed with flavor. It's so moist, it almost has a brownie-like texture. Topped with our Peppermint Cream Cheese Frosting or fluffy Peppermint Whipped Cream Frosting and sprinkled with crushed candy canes, it's a gorgeous, delicious dessert perfect for holiday gatherings or simply treating yourself. Best of all, it’s made with pantry and fridge-friendly ingredients.
Equipment
- 1 large mixing bowl
- 2 medium mixing bowl
- Electric hand mixer or Stand mixer (optional)
- 9×9-inch baking pan
- Parchment paper
- Double boiler or heatproof bowl and saucepan (optional)
Ingredients
Dark Chocolate Peppermint Cake Batter:
- 15 ounces whole milk ricotta room temperature
- 2 room temperature eggs
- 1 1/2 cups all-purpose flour
- 1/3 cup 100% dark cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup olive oil
- 1 1/2 cups sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 2 oz 100% cacao dark chocolate (melted)
- 1/2 cup crushed candy canes
Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz 100% cacao dark chocolate bar (roughly chopped)
- ½ tsp peppermint extract
Peppermint Cream Cheese Frosting (click here for recipe)
Decoration:
- 1/4 cup crushed candy canes optional
Instructions
- Prep Ingredients: Fill two containers with hot tap water. Submerge the sealed container of Ricotta in one and the eggs in the other. Let sit for 10-15 minutes to bring them to room temperature.
- Prep & Preheat: Lightly grease a 9×9-inch baking pan and line with parchment paper. Preheat your oven to 350°F.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/3 cup 100% dark cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt until evenly combined. Set Aside.
- Prepare the Ganache: Heat 1/2 cup heavy cream in a double boiler over medium heat until it starts to steam and bubble slightly but is not boiling. Remove from heat, add the 4 oz 100% cacao dark chocolate bar (roughly chopped) and let it sit for 1-2 minutes until softened. Add ½ tsp peppermint extract, stir until combined and then whisk until smooth and creamy. Set aside.
- Melt: Roughly chop 2 oz 100% cacao dark chocolate, and use a double boiler to melt until smooth. You can also melt in the microwave but be careful to not burn the chocolate. Start heating for 1 minute, stir and heat again for 30 seconds, repeat in 30 second increments until fully melted and smooth. Set aside to cool slightly.
- Mix Wet Ingredients: In a large mixing bowl add, 15 ounces whole milk ricotta 3/4 cup olive oil, 1 1/2 cups sugar, 1/2 teaspoon pure vanilla extract, and 1 teaspoon peppermint extract. Mix until fully incorporated. With the mixer on low slowly add the melted chocolate until fully incorporated. If your chocolate has begun to harden at all, place in the microwave for 10-20 seconds to re-melt before adding to the batter. Add the 2 room temperature eggs one at a time, mixing well after each addition.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Add â…“ cup of the prepared ganache and gently stir to combine. Do not overmix. Note: the batter will be think.
- Add Candy Canes: Gently fold in 1/2 cup crushed candy canes.
- Bake: Transfer the batter to the prepared pan, spoon dollops of the remaining dark chocolate ganache across the pan and and gently swirl with a knife to gently incorporate. Place in the oven on the middle rack and bake at 350°F for about 40-42 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid testing areas with a lot of ganache as you’ll just pick up the melted chocolate. Oven temperatures can vary, so it's good to check on the cake a bit before the 40-minute mark. Allow the cake to cool completely before frosting and slicing.
- Frost and Decorate: Once the cake has cooled completely, use our Peppermint Cream Cheese Frosting or Peppermint Whipped Cream Frosting and spread evenly over the top (it’s light texture and flavor is meant to top this cake and will enhance the peppermint flavor). Garnish with crushed candy canes to decorate.
Notes
Don’t be afraid of the 100% Dark chocolate cocoa and Cacao powder! The ricotta base of this cake mellows out the intense chocolate flavor beautifully.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Our Peppermint Cream Cheese Frosting was created to complement this cake. It enhances the peppermint flavor along with notes of vanilla. Our Peppermint Whipped Cream Frosting tastes delicious with this cake as well!
Adjust the Peppermint Flavor: Feel free to adjust the amount of peppermint extract to suit your taste—start with a little less and add more if needed.




















Do you add chocolate to the frosting?
Hi! Our suggested frostings above are a Peppermint Cream Cheese Frosting or a Peppermint Whipped Cream Frosting. Neither has chocolate in it. But you’re welcome to pair this cake with any other frosting that sounds good to you!
-Dee