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Italian Love Cake

A delightful dessert that combines rich chocolate cake and creamy ricotta cheese, perfect for any gathering or celebration.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 15-ounce containers ricotta cheese
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs (room temperature) For the ricotta mixture
  • 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 For the cake batter
  • 1 5-ounce box instant chocolate pudding
  • 3 cups milk (cold)
  • 1 8-ounce container whipped topping, thawed

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13 baking dish with cooking spray and set it aside.
  2. In a large bowl, combine the ricotta cheese, 1 cup of granulated sugar, vanilla extract, and 4 large eggs. Mix well until smooth.
  3. In another bowl, prepare the chocolate cake mix according to the package directions. Mix in the canola oil and water, then add 3 large eggs to the cake batter.
Baking
  1. Pour half of the chocolate cake batter into the greased baking dish.
  2. Gently spoon the ricotta mixture over the chocolate batter. Be careful not to mix them together.
  3. Finally, pour the remaining chocolate cake batter on top of the ricotta layer.
  4. Bake for about 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
Finishing Touch
  1. While the cake is baking, prepare the chocolate pudding by whisking together the instant pudding mix with 3 cups of cold milk. Let it sit for about 5 minutes until it thickens.
  2. Once the cake has cooled, spread the chocolate pudding over the top.
  3. Finish by spreading the whipped topping over the pudding layer.

Notes

Serve chilled, cutting into squares and serve on dessert plates. A sprinkle of cocoa powder or chocolate shavings on top adds a nice touch. Enjoy with coffee or a scoop of vanilla ice cream. Store leftover cake in the refrigerator covered with plastic wrap or in an airtight container for 3 to 5 days.