Italian Love Cake
A delightful dessert that combines layers of chocolate cake, creamy ricotta, and luscious chocolate pudding frosting, perfect for special occasions or any day you want a treat.
Ingredients
Ricotta Layer
- 2 15-ounce containers ricotta cheese Use whole milk ricotta for a creamier texture.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs (room temperature) Room temperature eggs blend better.
Chocolate Cake Layer
- 1 15.25-ounce box chocolate or devil’s food cake mix
- 1/2 cup canola or vegetable oil
- 1 cup water
- 3 large eggs Add to cake mix preparation.
Chocolate Pudding Layer
- 1 5-ounce box instant chocolate pudding
- 3 cups milk (cold) Ensure the milk is cold for proper thickening.
- 1 8-ounce container whipped topping, thawed For a creamy topping.
Instructions
Preparation
- Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set it aside.
- In a medium bowl, mix the ricotta cheese, granulated sugar, vanilla extract, and 4 large eggs until smooth and well combined. Set aside.
- In another bowl, prepare the chocolate cake mix according to package instructions, combining it with canola oil and water. Add in 3 large eggs and mix well.
Baking
- Pour the chocolate cake batter into the greased baking dish. Carefully spoon the ricotta mixture over the chocolate cake batter. Do not mix the layers.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
Finishing Touches
- In a separate bowl, prepare the chocolate pudding by whisking it with the cold milk until it thickens.
- Once the cake is cool, spread the chocolate pudding over the ricotta layer.
- Top with the thawed whipped topping for a creamy finish.
Notes
Serve chilled or at room temperature. Best sliced into squares with optional cocoa powder or chocolate shavings on top. Pairs well with coffee or tea. Store leftovers in an airtight container in the refrigerator for up to four days.