Description

Italian Love Cake is a decadent layered dessert featuring a rich chocolate cake base topped with a smooth, sweet ricotta cheese mixture and finished with a creamy chocolate pudding and whipped topping. This luscious cake offers a delightful balance of flavors and textures, perfect for special occasions or indulgent treats.

Ingredients

Scale

For the Cake:

Cooking spray
1 (15.25-ounce) box chocolate cake mix
Water, eggs, and oil needed for cake mix (follow package directions)
1 1/2 teaspoons instant espresso powder (optional)
2 pounds whole-milk ricotta cheese
3/4 cup granulated sugar
1/3 cup packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
1/2 teaspoon kosher salt

For the Topping:

1 (8-ounce) container Cool Whip, thawed
1 (3.9-ounce) box instant chocolate pudding mix
2 cups cold whole milk

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Coat a 9×13-inch baking pan with cooking spray and line the bottom and two long sides with parchment paper to ensure easy removal of the cake.
Mix Cake Batter: Prepare the chocolate cake mix according to the package directions, adding water, eggs, and oil. Stir in 1 1/2 teaspoons of instant espresso powder if desired to enhance the chocolate flavor. Pour the batter into the prepared pan and smooth the surface evenly.
Prepare Ricotta Mixture: In a food processor, combine 2 pounds whole-milk ricotta cheese, 3/4 cup granulated sugar, 1/3 cup packed light brown sugar, 3 large eggs, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt. Process until the mixture is smooth and well combined, about 30 seconds.
Layer and Bake: Pour the ricotta mixture evenly over the cake batter, covering it completely. Bake for 1 hour to 1 hour and 10 minutes, until the cake layers swap positions (the chocolate cake rises to the top) and a toothpick inserted in the center comes out clean. Don’t worry if the top has cracks or some ricotta streaks. Let the cake cool completely on a wire rack, about 2 1/2 hours.
Make the Topping: In a large bowl, whisk together the instant chocolate pudding mix and 2 cups cold whole milk until the mixture thickens slightly, about 2 minutes. Let it sit for 1 minute. Fold in the thawed Cool Whip gently with a flexible spatula until fully combined.
Assemble and Chill: Spoon the pudding topping evenly over the cooled cake, smoothing or swooping it as desired. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight to allow the topping to set properly before serving.

Notes

Instant espresso powder is optional but enhances the chocolate flavor significantly.
Use whole-milk ricotta for the best creamy texture and authentic flavor.
Make sure the cake is completely cooled before adding the topping to prevent it from melting.
This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Keywords: Italian Love Cake, Chocolate Cake, Ricotta Cake, Layered Cake, Chocolate Pudding Topping, Dessert, Italian Dessert