Quick & Easy Italian Love Cake
This layered dessert features a moist chocolate cake base topped with a silky ricotta custard and a smooth layer of instant chocolate pudding, finished with whipped cream and chocolate shavings.
Ingredients
For the Cake Base
- 1 box chocolate cake mix Ingredients called for on the cake mix box (follow the package for eggs/oil/water if needed)
For the Ricotta Layer
- 1 cup ricotta cheese Use part-skim for fewer calories and a lighter texture.
- 1/2 cup sugar You can reduce sugar by 1–2 tablespoons if you prefer less sweet.
- 2 large eggs Use room temperature for best results.
For the Pudding Topping
- 1 cup milk For pudding preparation; can substitute with 2% or plant-based milk.
- 1 package instant chocolate pudding mix Use sugar-free or reduced-sugar if desired.
To Serve
- 1 cup whipped cream Use stabilized whipped cream for a firmer topping.
- Chocolate shavings or cocoa powder for garnish Optional garnish for presentation.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 cake pan.
- Prepare the chocolate cake mix according to the package instructions and pour the batter into the prepared pan.
Make the Ricotta Layer
- In a medium bowl, whisk together 1 cup ricotta cheese, 1/2 cup sugar, and 2 large eggs until smooth.
- Pour the ricotta mixture over the top of the cake batter.
Bake
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely at room temperature.
Add Pudding Topping
- Prepare the instant chocolate pudding mix using 1 cup milk according to package instructions.
- Spread the pudding over the cooled cake evenly.
Finish and Chill
- Top the pudding with whipped cream and garnish with chocolate shavings or cocoa powder.
- Chill for at least 2 hours before serving.
Notes
For best flavor, chill overnight. Use room-temperature ingredients for the ricotta and ensure to adequately cool the cake before adding pudding.