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Italian Love Cake

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A delightful fusion of rich chocolate cake and creamy ricotta cheese, creating a unique dessert that is sure to impress. The contrast between the moist chocolate base and the smooth, sweet ricotta filling makes this cake a perfect centerpiece for family gatherings.

  • Author: daniel-kim
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 175
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Contains Dairy

Ingredients

Scale
  • 2 (15-ounce) containers of ricotta cheese
  • 1 cup of granulated sugar
  • 1 teaspoon of vanilla extract
  • 4 large eggs (room temperature)
  • 1 (15.25-ounce) box of chocolate or devil’s food cake mix
  • 1/2 cup canola or vegetable oil
  • 1 cup of water
  • 3 large eggs
  • 1 (5-ounce) box of instant chocolate pudding
  • 3 cups of milk (cold)
  • 1 (8-ounce) container of whipped topping, thawed

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish with cooking spray and set aside.
  2. In a large mixing bowl, combine the ricotta cheese, granulated sugar, vanilla extract, and 4 large eggs. Beat until the mixture is smooth and creamy.
  3. In another bowl, prepare the chocolate cake mix according to the package instructions by mixing it with the oil and 1 cup of water. Pour the batter into the greased baking dish.
  4. Carefully spoon the ricotta mixture over the chocolate cake batter, avoiding mixing.
  5. In a separate bowl, whisk together the instant chocolate pudding and cold milk until well combined. Allow it to sit for about 5 minutes until it thickens slightly.
  6. Once the cake is baked and cooled for 30-35 minutes, spread the chocolate pudding mixture over the top.
  7. Finally, spread the thawed whipped topping over the pudding layer evenly.
  8. Refrigerate for at least 2 hours before serving for the best results.

Notes

Always use room temperature eggs to ensure even mixing. Store leftovers covered in the refrigerator for up to 3 days.

Nutrition