Description
This beloved Italian Love Cake blends rich chocolate cake with a creamy ricotta filling, creating a nostalgic dessert that’s perfect for family gatherings.
Ingredients
Scale
- 2 15-ounce containers ricotta cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 1 15.25-ounce box chocolate or devil’s food cake mix
- 1/2 cup canola or vegetable oil
- 1 cup warm water
- 3 large eggs for the chocolate cake layer
- 1 5-ounce box instant chocolate pudding
- 3 cups cold milk
- 1 8-ounce container whipped topping, thawed
Instructions
- Preheat your oven to 350°F (175°C) and prepare your baking dish by lightly greasing it and sprinkles with flour.
- In a large bowl, combine the ricotta cheese, sugar, and vanilla extract. Beat in 4 large eggs until smooth and creamy.
- In another bowl, whisk together the chocolate cake mix, oil, warm water, and 3 large eggs until well combined and glossy.
- Pour half of the chocolate batter into the prepared baking dish, then add the ricotta mixture on top, spreading evenly.
- Pour the remaining chocolate batter over the ricotta layer.
- Bake in the preheated oven for 45-60 minutes, checking for doneness with a toothpick.
- Allow to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, combine the instant chocolate pudding with cold milk and whisk until thickened. Gently fold in the whipped topping.
- Once the cake has cooled, frost the top generously with the chocolate pudding mixture.
- Slice and serve fresh, enjoying the layers of chocolate and creamy ricotta.
Notes
This cake can be stored in the refrigerator for up to three days. Reheat slices in the microwave for a warm treat.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 100mg