Irresistible Layers of Love Cake (Print version)
A chocolate ricotta love cake that bakes into neat layers, then chills under a fluffy chocolate pudding topping.
# Ingredients:
For the cake
01 -
1 box (15.25 oz or 432 g) chocolate cake mix
02 -
Ingredients listed on the cake mix box, usually eggs, oil, and water
03 -
Butter or nonstick spray, for the pan
For the ricotta layer
04 -
2 lb (900 g) whole-milk ricotta cheese
05 -
4 large eggs
06 -
3/4 cup (150 g) granulated sugar
07 -
1 teaspoon pure vanilla extract
For the topping
08 -
1 box (3.9 oz or 110 g) instant chocolate pudding mix
09 -
1 1/2 cups (360 ml) cold milk
10 -
1 container (8 oz or 225 g) whipped topping, thawed in the refrigerator
11 -
1/4 cup (25 g) chocolate curls or mini chocolate chips, optional
# Instructions:
01 -
Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter or nonstick spray.
02 -
Prepare the chocolate cake mix according to the package directions. Spread the batter evenly in the prepared baking dish.
03 -
Beat the ricotta, eggs, sugar, and vanilla in a large bowl until smooth and well combined.
04 -
Spoon the ricotta mixture over the unbaked chocolate cake batter. Spread gently so it covers the surface without fully mixing into the batter.
05 -
Bake for 50-60 minutes, until the center is set and a toothpick inserted near the center comes out with moist crumbs. Cool completely at room temperature.
06 -
Whisk the pudding mix with cold milk for 1-2 minutes, until it thickens. Fold in the thawed whipped topping until no streaks remain.
07 -
Spread the pudding topping over the cooled cake. Add chocolate curls if using, cover, and refrigerate for at least 6 hours before slicing.
# Good to know:
01 -
Chill at least 6 hours before serving for clean layers.
02 -
Best made 1 day ahead.
03 -
Serve cold from the refrigerator.