Italian-Inspired Dessert (Print Version)
# Ingredients:
→ Ricotta Layer
01 -
2 containers (15-ounce each) ricotta cheese
02 -
1 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
4 large eggs, room temperature
→ Chocolate Cake
05 -
1 box (15.25 ounce) chocolate or devil's food cake mix
06 -
1/2 cup canola or vegetable oil
07 -
1 cup water
08 -
3 large eggs
→ Chocolate Pudding Frosting
09 -
1 box (5-ounce) instant chocolate pudding
10 -
3 cups cold milk
11 -
1 container (8-ounce) whipped topping, thawed
# Instructions:
01 -
Start by preheating your oven to 350°F. Grab a 9×13 baking dish and give it a good coating of cooking spray to prevent sticking. Set it aside while you prepare the layers.
02 -
In a large mixing bowl, combine the ricotta cheese, sugar, and vanilla. Beat with an electric mixer for a few minutes until the mixture becomes smooth and creamy. Slowly add in the eggs one at a time, mixing well after each addition until fully incorporated.
03 -
In a separate medium bowl, whisk together the chocolate cake mix, oil, water, and eggs until you have a smooth batter with no lumps. Pour this chocolate cake batter evenly into your prepared baking dish.
04 -
Carefully pour the ricotta mixture over the chocolate cake batter, spreading it evenly across the entire surface. Bake for 1 hour to 1 hour and 10 minutes, or until the cake is fully baked through. Don't worry if the center still has a slight jiggle to it when you take it out—that's normal! Let the cake cool completely to room temperature.
05 -
In a clean bowl, combine the instant chocolate pudding mix and cold milk. Whisk vigorously until well blended, then let it rest for 2-3 minutes to thicken slightly. Gently fold in the thawed whipped topping until completely combined.
06 -
Once your cake has cooled completely, spread the chocolate pudding frosting evenly over the top. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow all the flavors to meld together and the cake to set properly.
# Notes:
01 -
This chocolate Italian love cake magically swaps layers while baking - the ricotta rises to the top while the cake sinks to the bottom!
02 -
For best flavor, make this cake a day ahead to allow all the layers to fully set and flavors to develop.