Description
Italian Love Cake is a decadent layered dessert combining moist chocolate cake, a creamy ricotta and egg mixture, and a luscious chocolate pudding whipped topping. This rich and indulgent cake is perfect for gatherings and makes for an impressive yet easy-to-make treat.
Ingredients
Scale
Cake
- 1 box chocolate cake mix
- eggs, oil, and water as required by cake mix instructions
Ricotta Mixture
- 32 ounces ricotta cheese
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Topping
- 1 1/2 cups cold milk
- 5.9 ounce box instant chocolate pudding mix
- 16 ounces whipped topping (Cool Whip), divided
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with a nonstick cooking spray that contains flour for best results, such as Baker’s Joy.
- Prepare Cake Batter: Prepare the chocolate cake mix according to the instructions on the box, using the specified amounts of eggs, oil, and water. Once mixed, pour the batter evenly into the prepared baking dish.
- Make Ricotta Mixture: Using an electric hand mixer, blend 32 ounces of ricotta cheese, 4 large eggs, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract in a large bowl until smooth and well combined.
- Layer Ricotta on Cake Batter: Spoon the ricotta cheese mixture evenly over the chocolate cake batter in the baking dish, spreading gently to cover.
- Bake Cake: Bake the layered cake in the preheated oven for about 1 hour, or until a toothpick inserted near the center comes out clean. Remove from oven and place it on a wire rack to cool completely.
- Prepare Pudding Topping: In a large bowl, pour 1 1/2 cups cold milk and gradually whisk in the 5.9 ounce instant chocolate pudding mix until fully incorporated.
- Add Whipped Topping: Add half of the whipped topping to the pudding mixture and mix well. Then add the remaining whipped topping and blend until the mixture is uniform with no streaks.
- Apply Topping: Spread the pudding and whipped topping mixture evenly over the cooled cake surface, smoothing gently with a spatula.
- Chill Cake: Cover the cake with plastic wrap and refrigerate for at least 6 hours or preferably overnight to allow the flavors to meld and the topping to set.
- Serve: Slice the chilled cake into servings and enjoy this rich, creamy dessert.
Notes
- Use a nonstick cooking spray with flour to prevent the cake from sticking and ensure easy removal.
- Ensure the cake is completely cooled before applying the pudding topping to prevent it from melting.
- Chilling the cake overnight improves texture and flavor melding.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Use full-fat ricotta for the best creamy texture.
