Description
Italian Love Cake is a luscious layered dessert combining rich chocolate cake with creamy ricotta and a smooth chocolate pudding topping. This Italian-American classic features a unique baking process where layers naturally switch during baking, resulting in a moist, decadently textured cake topped with a velvety whipped pudding mixture. Perfect for special occasions or as an indulgent treat, it offers a delightful blend of flavors and textures that’s both comforting and elegant.
Ingredients
Scale
Chocolate Cake Layer
- 1 box chocolate cake mix plus ingredients listed on the package
Ricotta Layer
- 2 pounds ricotta cheese
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Pudding Topping
- 1 package instant chocolate pudding mix (3.9 ounces)
- 2 cups cold milk
- 1 (8-ounce) container whipped topping, thawed
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Make Cake Batter: Prepare the chocolate cake mix according to the package directions. Pour the batter evenly into the prepared baking dish.
- Prepare Ricotta Mixture: In a large mixing bowl, combine the ricotta cheese, eggs, granulated sugar, and vanilla extract. Mix thoroughly until the mixture is smooth and homogenous.
- Layer Ricotta Over Cake Batter: Gently pour the ricotta mixture evenly over the cake batter in the pan. Do not stir or mix; the layers will naturally switch places during baking.
- Bake the Cake: Place the pan in the oven and bake for 55 to 60 minutes, or until the cake is fully set and a toothpick inserted into the center comes out clean.
- Cool Completely: Remove the cake from the oven and allow it to cool completely in the pan at room temperature.
- Prepare Pudding Topping: In a separate bowl, whisk the instant chocolate pudding mix with cold milk until the mixture thickens, about 2 minutes. Then gently fold in the thawed whipped topping until smooth and creamy.
- Spread Pudding Over Cake: Evenly spread the pudding and whipped topping mixture over the cooled cake surface.
- Chill Before Serving: Refrigerate the cake for at least 4 hours, or preferably overnight, to set the layers and enhance flavor melding before serving.
Notes
- This cake tastes even better the next day as the flavors meld together.
- You can substitute vanilla or pistachio instant pudding mix for a creative twist on the classic chocolate topping.
- Garnish with chocolate shavings or a dusting of cocoa powder to add an elegant finish and extra flavor.
- Ensure the cake is completely cool before spreading the pudding topping to prevent melting.
- Use full-fat ricotta for the richest texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 36 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 95 mg
