Italian Love Cake is a unique and incredibly delicious dessert, combining a rich chocolate cake base with a creamy, cheesecake-like ricotta filling, all topped with a light and airy chocolate pudding topping. It’s a truly indulgent and satisfying cake that’s perfect for any occasion.
Ingredients:
For the Cake Batter:
Ingredient
Quantity
Chocolate cake mix
1 (13.25 oz) box
Water
1 cup
Vegetable oil
½ cup
Eggs
3
For the Filling:
Ingredient
Quantity
Ricotta cheese
32 oz
Eggs
4
Granulated sugar
⅔ cup
Vanilla extract
1 ½ teaspoons
For the Topping:
Ingredient
Quantity
Instant chocolate pudding mix
1 (5.9 oz) box
Milk, chilled
1 ½ cups
Frozen whipped topping, thawed
1 (16 oz) container
Instructions:
Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare Cake Batter: In a large bowl, combine the chocolate cake mix, water, vegetable oil, and 3 eggs. Mix with an electric mixer until the batter is smooth and well combined. Set aside.
Prepare Filling: In another large bowl, mix together the ricotta cheese, 4 eggs, granulated sugar, and vanilla extract until well combined and smooth.
Assemble Cake: Pour the prepared chocolate cake batter into the greased baking dish. Carefully spoon the ricotta filling on top of the cake batter. Don’t worry if it doesn’t cover perfectly; the filling will sink into the cake as it bakes.
Bake Cake: Bake for 55-60 minutes, or until an inserted toothpick into the cake portion (not the filling) comes out clean. Allow the cake to cool completely on a wire rack before adding the topping.
Prepare Topping: In a large bowl, add the chilled milk and instant chocolate pudding mix. Whisk vigorously for 2-3 minutes until the mixture thickens. Gently fold in the thawed frozen whipped topping just until the mixture is smooth and well combined.
Top & Chill: Spread the prepared chocolate pudding topping evenly over the cooled cake. Refrigerate the cake for at least 2 hours (or until thoroughly chilled) before slicing and serving.
