Decadent Chocolate Ricotta Cake with Pudding Frosting (Print version)

A chilled chocolate ricotta cake with a creamy cheesecake-style layer, moist chocolate cake, and fluffy chocolate pudding frosting.

# Ingredients:

For the ricotta layer

01 - 2 containers (15 oz each / 850 g total) whole-milk ricotta cheese, drained if watery
02 - 1 cup (200 g) granulated sugar
03 - 1 teaspoon vanilla extract
04 - 1/4 teaspoon fine salt
05 - 4 large eggs, room temperature

For the chocolate cake

06 - 1 box (15.25 oz / 432 g) devil's food cake mix
07 - 1 cup (240 ml) water
08 - 1/2 cup (120 ml) neutral oil, such as canola or vegetable oil
09 - 3 large eggs
10 - 1 teaspoon instant espresso powder, optional

For the pudding frosting

11 - 1 large box (5.9 oz / 167 g) instant chocolate pudding mix
12 - 2 cups (480 ml) cold whole milk
13 - 1 container (8 oz / 225 g) whipped topping, thawed and cold
14 - Mini chocolate chips or chocolate curls for serving, optional

# Instructions:

01 - Heat the oven to 350 degrees F. Grease a 9x13-inch baking dish with baking spray or butter, making sure the corners are coated.
02 - Beat the ricotta, sugar, vanilla, salt, and 4 eggs in a large bowl until smooth and creamy. If the ricotta was wet, drain it first for the best set.
03 - In a separate bowl, whisk the cake mix, water, oil, 3 eggs, and espresso powder if using until the batter is mostly smooth. Pour it evenly into the prepared baking dish.
04 - Spoon the ricotta mixture over the chocolate batter and gently spread it to the edges. Do not swirl the layers.
05 - Bake for 60-70 minutes, until the edges are puffed and a tester inserted near the center comes out without wet batter. Cool completely at room temperature.
06 - Whisk the instant pudding mix with cold milk for about 2 minutes, until thick. Let it stand for 2 minutes, then gently fold in the whipped topping until smooth.
07 - Spread the pudding frosting over the cooled cake. Cover and refrigerate for at least 4 hours, or overnight, before slicing into 12 pieces.

# Good to know:

01 - Best served cold after at least 4 hours of chilling.
02 - For cleaner slices, make the cake one day ahead.
03 - Drain watery ricotta before mixing so the center sets properly.

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