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Italian Love Cake

A delightful layered dessert combining chocolate and creamy ricotta, perfect for gatherings and celebrations.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: Cake, Dessert
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Ricotta Layer
  • 2 15-ounce containers ricotta cheese Room temperature is best for mixing
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs Room temperature
Chocolate Cake Layer
  • 1 15.25 ounce box chocolate or devil’s food cake mix Any brand is fine
  • 1/2 cup canola or vegetable oil
  • 1 cup water
  • 3 large eggs
Pudding Topping
  • 1 5-ounce box instant chocolate pudding
  • 3 cups cold milk
  • 1 8-ounce container whipped topping, thawed

Method
 

Preparation
  1. Preheat the oven to 350 degrees Fahrenheit. Grease your 9x13 baking dish with cooking spray.
  2. 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.
  3. In another bowl, combine the chocolate cake mix, vegetable oil, one cup of water, and three large eggs. Mix until well blended.
Layering and Baking
  1. Pour the chocolate cake batter into the prepared baking dish.
  2. Carefully spoon the ricotta mixture over the chocolate batter, spreading it gently.
  3. Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
Finishing Touches
  1. While the cake cools, whisk together the chocolate pudding mix and cold milk in a bowl until it thickens.
  2. Once the cake is completely cooled, spread the chocolate pudding layer over it.
  3. Top with the thawed whipped topping.
  4. Cover with plastic wrap and refrigerate for at least four hours, or overnight if possible.

Notes

Serve cold. Pairs well with coffee or sweet dessert wine. Can garnish with cocoa powder, chocolate shavings, or fresh berries.