Description
Sweet layers of ricotta and chocolate mingle in this Italian love cake, creating a romantic dessert that whispers passion with each delicate bite. Creamy textures and rich flavors promise a delightful journey through Italian culinary romance you won’t soon forget.
Ingredients
Scale
Main Ingredients:
- 1 box (15.25 ounces / 432 grams) chocolate or devils food cake mix
- 1 box (5 ounces / 142 grams) instant chocolate pudding
Dairy Ingredients:
- 2 containers (15 ounces / 425 grams each) ricotta cheese
- 1 container (8 ounces / 227 grams) whipped topping, thawed
- 3 cups cold milk
- 1 cup granulated sugar
Liquid and Binding Ingredients:
- 1/2 cup canola or vegetable oil
- 4 large eggs, at room temperature
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup water
Instructions
- Preheat the oven to 350°F and coat a 9×13-inch baking dish with cooking spray, ensuring complete coverage to prevent sticking.
- Craft the ricotta mixture by blending ricotta cheese, sugar, and vanilla extract with an electric mixer until silky smooth. Incorporate eggs individually, mixing thoroughly after each addition to create a creamy consistency.
- In a separate bowl, construct the chocolate cake batter by whisking together cake mix, oil, water, and eggs until the mixture achieves a uniform texture with no visible lumps.
- Gently distribute the chocolate cake batter across the prepared baking dish, creating an even base layer. Delicately cascade the ricotta mixture over the chocolate batter, allowing it to naturally settle and partially sink into the base.
- Transfer the dish to the preheated oven and bake for 60-70 minutes. Verify doneness by inserting a toothpick into the center; it should emerge clean. The cake might appear slightly wobbly in the middle, which is characteristic of this dessert.
- Extract the cake from the oven and allow it to cool completely at room temperature, giving the layers time to stabilize and set.
- Prepare the frosting by whisking instant chocolate pudding mix with cold milk until it thickens, approximately 2-3 minutes. Let the mixture rest briefly, then gently fold in the whipped topping until fully integrated and smooth.
- Once the cake has reached room temperature, generously spread the chocolate pudding frosting across the surface. Seal the cake with plastic wrap or foil and refrigerate for a minimum of 4 hours to enhance flavor melding and frosting set.
Notes
- Ensure ricotta is at room temperature for smoother mixing and better integration with other ingredients.
- Use full-fat ricotta for richer, creamier texture and more authentic Italian cake flavor.
- Check cake doneness carefully since ricotta layer creates unique moisture dynamic during baking.
- For gluten-free version, substitute regular cake mix with gluten-free chocolate cake mix without changing other ingredients.
- Refrigerating cake overnight intensifies flavor blending and allows pudding frosting to set perfectly.
- Use high-quality cocoa powder or dark chocolate pudding mix for deeper, more robust chocolate profile.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 417
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 95 mg