Italian Love Cake
This romantic dessert combines layers of chocolate and ricotta, making it perfect for Valentine's Day celebrations.
Ingredients
Cake Ingredients
- 2 15-ounce containers ricotta cheese Make sure to use room temperature ricotta for easier mixing.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs At room temperature.
- 1 15.25 ounce box chocolate or devil’s food cake mix For a richer flavor, use dark chocolate cake mix.
- 1/2 cup canola or vegetable oil
- 1 cup water
- 3 large eggs
- 1 5-ounce box instant chocolate pudding
- 3 cups milk Must be cold.
- 1 8-ounce container whipped topping Thawed.
Instructions
Preparation
- Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
- In a large bowl, mix the ricotta cheese, sugar, vanilla extract, and 4 eggs together until smooth.
- In another bowl, combine the chocolate cake mix, canola oil, water, and 3 eggs. Stir well until the batter is smooth.
- Carefully pour the ricotta mixture over the chocolate cake batter.
Baking
- Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted comes out clean.
Finishing Touches
- Let the cake cool. Prepare the chocolate pudding by whisking it together with the cold milk in another bowl.
- Once the cake is cool, spread the chocolate pudding over the top, followed by the thawed whipped topping.
Serving
- Slice the cake into squares and serve it chilled. Garnish each piece with chocolate shavings or fresh berries. Pair with coffee or tea.
Notes
Store leftovers in the fridge in an airtight container for up to 3-5 days. For longer storage, freeze individual pieces for up to 2 months.