peppermint buttercream chocolate cake

my two favorite combinations for christmas baking? chocolate & peppermint. peppermint bark, peppermint chocolate cookies, peppermint hot chocolate. you name it, i'll probably like it. today i am sharing a recipe i made this past weekend... ricotta chocolate cake with peppermint buttercream frosting. i know, ricotta in a cake? trust me (or really, trust my aunt's recipe), the ricotta makes the cake so moist and no one will believe the cake started with a mix! and the buttercream frosting with crushed peppermint in it? perfect way to top the cake off.

ricotta devil's food cake

1 devil’s food cake mix

1 cup ricotta cheese

½ cup oil

1 cup water

2 eggs

1. preheat oven to 350 degrees. Grease and lightly flour cake pan and set aside. 
2. in a large bowl, mix all ingredients together using an electric mixer. Pour cake into floured cake pan. 
3. bake at 350 for amount of time specified on cake mix box.
4. allow to cool before icing.

*I made it in 2 9-inch rounds, but because it is so moist, I would probably next time just make it as a sheet cake and easier to slice.

peppermint buttercream frosting

2 sticks unsalted butter, softened

3.5 cups (32 oz) powdered sugar

2 tsp peppermint extract

1 package crushed candy canes/peppermints – some reserved some for garnish

2-3 tbsp milk, added as needed

1. beat butter until creamed. 
2. gradually add remaining ingredients together with mixer, adding additional milk until desired consistency is reached.
3. store in an airtight container in fridge for up to two weeks. use on cake, cupcakes, cookies, brownies or just eat with a spoon!

it looked so good stella wanted a piece for herself! 

xoxo,

clp