INTRODUCTION
Italian Love Cake is a delightful dessert that brings together two of the most loved flavors in the world: chocolate and creamy ricotta. This cake has a rich heritage and is celebrated across many homes, especially during festive occasions. The cake has a unique layered structure, where chocolate cake rests beneath a luscious ricotta layer. The result is a rich and satisfying dessert that everyone will enjoy.
WHY YOU WILL LOVE THIS RECIPE
There are many reasons to love Italian Love Cake. First, it combines chocolate and ricotta cheese, creating a creamy, rich texture with the deep flavor of chocolate. Second, this cake is easy to make, even for beginners, with simple steps that don’t require special skills. Additionally, it has a stunning presentation, making it perfect for gatherings and celebrations. Finally, it captures the essence of Italian cooking – simple, hearty, and filled with love.
HOW TO MAKE Italian Love Cake
Making Italian Love Cake is straightforward and requires just a few key ingredients. All you need are ricotta cheese, chocolate cake mix, and some common baking ingredients. This recipe focuses on layering flavors and textures to create a beautiful outcome that is as good to eat as it is to look at.
EQUIPMENT NEEDED
You’ll need some basic kitchen tools for this recipe:
- 9×13 inch baking dish
- Mixing bowls
- Electric mixer (optional, but helpful)
- Measuring cups and spoons
- Rubber spatula
Ingredients You’ll Need
- 2 15-ounce containers of ricotta cheese
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 4 large eggs (room temperature)
- 1 15.25 ounce box of chocolate or devil’s food cake mix
- 1/2 cup canola or vegetable oil
- 1 cup of water
- 3 large eggs
- 1 5-ounce box of instant chocolate pudding
- 3 cups of cold milk
- 1 8-ounce container of whipped topping, thawed
STEP-BY-STEP INSTRUCTIONS
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Preheat the oven to 350 degrees Fahrenheit. Grease your 9×13 baking dish with cooking spray and set it aside.
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Ricotta Layer: In a large bowl, mix the ricotta cheese, granulated sugar, and vanilla extract. Add four large eggs one at a time, mixing well after each addition. This mixture will form the top layer of the cake.
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Chocolate Cake Layer: In another bowl, combine the chocolate cake mix, vegetable oil, one cup of water, and three large eggs. Mix until well blended, and pour this batter into the prepared baking dish.
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Next, carefully spoon the ricotta mixture over the chocolate cake batter. Do not mix, but gently spread it out so it covers the cake batter evenly.
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Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
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While the cake cools, prepare the chocolate pudding frosting. In a bowl, whisk together the chocolate pudding mix and cold milk. Stir for about two minutes until it thickens.
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Once the cake is completely cooled, top it with the chocolate pudding layer. Finally, spread the thawed whipped topping over the pudding layer.
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Cover the cake with plastic wrap and refrigerate for at least four hours, or overnight if possible, to allow the flavors to meld.
HOW TO SERVE Italian Love Cake
When it’s time to serve Italian Love Cake, take it out of the fridge and slice it into generous pieces. The layers should be visible, showcasing the delicious ricotta and chocolate combinations. You can serve it plain or add a sprinkle of cocoa powder or shaved chocolate on top for extra decoration. Some may enjoy it with fresh berries or a drizzle of chocolate sauce.
STORAGE & FREEZING: Italian Love Cake
Italian Love Cake is easy to store. You can keep it in an airtight container in the refrigerator for up to five days. If you want to keep it longer, consider freezing it. To freeze, wrap each piece tightly in plastic wrap and then in aluminum foil. It can last in the freezer for about two months. When you’re ready to enjoy, just let it thaw in the refrigerator overnight.
SERVING SUGGESTIONS
Italian Love Cake pairs well with a hot cup of coffee or a glass of sweet dessert wine. It’s also great to serve alongside a scoop of vanilla ice cream for those who want extra sweetness. Adding a side of fresh fruit or cream can also enhance the dessert.
VARIATIONS
While the traditional Italian Love Cake is delicious as is, there are several fun variations you can try:
- Fruit Addition: You can add layers of fresh fruit, like strawberries or raspberries, between the ricotta and pudding layers for added freshness.
- Different Cake Mix: Experiment with different cake mixes, like red velvet or vanilla, for a different flavor profile.
- Nutty Delight: Adding chopped nuts, such as walnuts or almonds, to the ricotta layer can give a nice crunch.
FAQs
1. Can I use low-fat ricotta cheese?
Yes, you can use low-fat ricotta. However, it may change the texture slightly, making it less creamy.
2. How long do I need to refrigerate the cake?
Refrigerating the cake for at least four hours is best, but overnight is preferred to enhance the flavors.
3. Can I make this cake dairy-free?
To make a dairy-free version, look for dairy-free ricotta and whipped topping alternatives, and use a dairy-free cake mix.
4. What other toppings can I use?
You can use fresh fruit, chocolate shavings, or crushed cookies as extra toppings for added flavor and crunch.
MAKE-AHEAD TIPS FOR Italian Love Cake
Italian Love Cake is a great make-ahead dessert. The cake itself can be baked a day in advance. Once it’s cooled, you can prepare the pudding and spread it on top. It only gets better after sitting overnight, making it perfect for parties and celebrations. Just ensure to keep it well covered in the refrigerator until ready to serve.
This cake embodies the love and joy of sharing a delicious dessert with friends and family. Enjoy making and serving your very own Italian Love Cake!
Italian Love Cake
Ingredients
Method
- Preheat the oven to 350 degrees Fahrenheit. Grease your 9x13 baking dish with cooking spray.
- In a large bowl, mix the ricotta cheese, granulated sugar, and vanilla extract. Add four large eggs one at a time, mixing well after each addition.
- In another bowl, combine the chocolate cake mix, vegetable oil, one cup of water, and three large eggs. Mix until well blended.
- Pour the chocolate cake batter into the prepared baking dish.
- Carefully spoon the ricotta mixture over the chocolate batter, spreading it gently.
- Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
- While the cake cools, whisk together the chocolate pudding mix and cold milk in a bowl until it thickens.
- Once the cake is completely cooled, spread the chocolate pudding layer over it.
- Top with the thawed whipped topping.
- Cover with plastic wrap and refrigerate for at least four hours, or overnight if possible.