Chocolate Ricotta Cake

Magically layered Italian Love Cake combines creamy ricotta cheese and rich chocolate cake topped with a dreamy chocolate pudding frosting. This impressive dessert creates distinct layers as it bakes, with the ricotta mixture mysteriously sinking below the chocolate cake to form a cheesecake-like bottom layer. The contrasting textures and flavors meld together beautifully, creating a cake that tastes even more spectacular than it looks. Perfect for holidays, celebrations, or whenever you want to show someone how much you care through the universal language of chocolate.

I first made this cake for my husband's birthday after his Italian grandmother mentioned it was a childhood favorite he hadn't tasted in years. The look on his face when he took the first bite was priceless, a mixture of nostalgia and pure joy. Since then, this cake has become our family's celebration tradition, requested for birthdays, anniversaries, and holiday gatherings. Everyone who tries it asks for the recipe, amazed at how such a stunning dessert can be relatively simple to create.

Essential Ingredients

• Ricotta cheese: Creates the signature creamy layer with its distinctive texture.
• Granulated sugar: Provides sweetness that balances the rich chocolate components.
• Vanilla extract: Enhances the flavor of the ricotta layer with warm aromatic notes.
• Large eggs: Bind the layers and provide structure to both components.
• Devil's food cake mix: Offers convenience and consistent chocolate flavor.
• Vegetable oil: Adds moisture and richness to the chocolate cake layer.
• Water: Activates the cake mix and creates proper batter consistency.
• Instant chocolate pudding mix: Serves as the base for the creamy frosting.
• Cold milk: Activates the pudding for the perfect frosting consistency.
• Whipped topping: Lightens the frosting texture for a mousse-like finish.

Baking Instructions

Ricotta Mixture Preparation:

In a large mixing bowl, combine ricotta cheese, granulated sugar, and vanilla extract. Beat until smooth, then mix in eggs one at a time.

Cake Batter Creation:

In a separate bowl, mix cake mix, vegetable oil, water, and eggs. Beat until smooth and well combined.

Layering Technique:

Pour the chocolate cake batter into a greased 9×13-inch baking dish. Gently pour the ricotta mixture over the cake batter, ensuring full coverage.

Proper Baking:

Bake at 350°F for 60–70 minutes until set. Avoid opening the oven door in the first 45 minutes.

Cooling Phase:

Allow the cake to cool completely before frosting, refrigerating for one hour for best results.

Frosting Creation:

Whisk together instant chocolate pudding mix and cold milk. Let sit for 2–3 minutes, then fold in whipped topping.

Final Assembly:

Spread the frosting evenly over the cooled cake. Chill for at least 4 hours or overnight before serving.

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My family particularly enjoys this cake the day after it's made, claiming the flavors develop more fully with time. My husband prefers a larger ratio of the ricotta layer, suggesting a slightly smaller baking dish for thicker layers. My children love decorating the frosting with patterns using the back of a spoon, making each cake a unique centerpiece.

Perfect Pairings

Serve this love cake with espresso panna cotta, amaretti cookies, and fresh berries macerated in amaretto for an elegant Italian dessert table.

Creative Variations

Try coffee-infused love cake by adding espresso powder to both the cake batter and frosting. Raspberry love cake includes fresh raspberries in the ricotta mixture and white chocolate pudding frosting. A festive peppermint version features peppermint extract and crushed candies in the frosting.

Storage Guidelines

Store covered in the refrigerator for up to five days. For longer storage, freeze individual slices wrapped in plastic and foil for up to three months.

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After years of making traditional chocolate cakes for special occasions, discovering this Italian Love Cake brought new excitement to our family celebrations. The combination of creamy ricotta and rich chocolate creates a dessert that feels luxurious and special while being surprisingly simple to prepare. What I appreciate most is how it transforms basic ingredients into a bakery-worthy masterpiece. The joy on guests' faces when they take their first bite makes any special occasion even more memorable, proving that sometimes, love is best expressed through a slice of homemade cake shared with family and friends.

Frequently Asked Questions

→ Can I make this Chocolate Ricotta Cake ahead of time?

Yes, this cake is actually best made a day ahead. The flavors meld together and the texture improves after refrigeration overnight.

→ How long will this Chocolate Ricotta Cake stay fresh?

When stored properly in the refrigerator, this cake stays fresh for up to 5 days. Always keep it covered to prevent it from absorbing other flavors.

→ Can I freeze this Chocolate Ricotta Cake?

Yes, you can freeze the cake without the frosting for up to 3 months. Thaw overnight in the refrigerator and add the frosting before serving.

→ What if I don't have whipped topping for the frosting?

You can substitute with freshly whipped cream. Beat 2 cups of heavy cream until stiff peaks form and fold into the pudding mixture.

→ Why is my ricotta layer sinking into the cake?

Make sure your ricotta mixture isn't too thin. Drain excess liquid from the ricotta if necessary, and pour it gently over the cake batter.