Italian Love Cake
A rich and indulgent multi-layered dessert combining creamy ricotta cheese with decadent chocolate cake and topped with chocolate pudding frosting.
Ingredients
For the cake
- 2 15-ounce containers ricotta cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs (room temperature)
- 1 15.25-ounce box chocolate or devil’s food cake mix
- 1/2 cup canola or vegetable oil
- 1 cup water
For the frosting
- 3 large eggs (additional for pudding)
- 1 5-ounce box instant chocolate pudding
- 3 cups cold milk
- 1 8-ounce container whipped topping, thawed
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a 9×13 baking dish with cooking spray and set it aside.
- In a mixing bowl, combine the ricotta cheese, granulated sugar, vanilla extract, and 4 large eggs. Beat the mixture until smooth and creamy.
- In a separate bowl, prepare the chocolate cake mix according to the package instructions. This will typically require you to add the oil and water.
- Pour the chocolate cake batter into the prepared baking dish.
- Carefully spoon the ricotta mixture over the top of the chocolate cake batter. Do not mix; the ricotta will sink into the batter during baking.
Baking
- Bake the cake in the preheated oven for 50-60 minutes or until a toothpick comes out clean.
Frosting
- While the cake is baking, prepare the chocolate pudding by whisking together the instant pudding mix and cold milk in a bowl. Let it set for about 5 minutes.
- Once the cake has cooled, spread the chocolate pudding evenly over the top.
- Finally, top the cake with whipped topping, smoothing it out to cover the pudding layer.
Notes
This cake is best served chilled or at room temperature. To present, slice into squares and garnish with chocolate shavings or fresh berries for an elegant touch. A scoop of vanilla ice cream on the side creates a classic dessert pairing.