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Italian Love Cake

Italian Love Cake is a delightful dessert that beautifully combines rich chocolate cake and creamy ricotta cheese, making it a showstopper for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Cheese Mixture
  • 2 15-ounce containers ricotta cheese Use room temperature for better mixing.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs (room temperature)
Chocolate Cake
  • 1 15.25-ounce box chocolate or devil’s food cake mix
  • 1/2 cup canola or vegetable oil
  • 1 cup water
Pudding Topping
  • 3 large eggs (additional for pudding)
  • 1 5-ounce box instant chocolate pudding
  • 3 cups cold milk
  • 1 8-ounce container whipped topping, thawed

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 baking dish with cooking spray and set it aside.
  2. In a mixing bowl, combine the ricotta cheese, granulated sugar, vanilla extract, and 4 large eggs. Beat the mixture until smooth and creamy.
  3. In a separate bowl, prepare the chocolate cake mix according to the package instructions, adding the oil and water.
  4. Pour the chocolate cake batter into the prepared baking dish.
  5. Carefully spoon the ricotta mixture over the top of the chocolate cake batter, ensuring not to mix; the ricotta will sink during baking.
Baking
  1. Bake for 50-60 minutes or until a toothpick comes out clean.
  2. While baking, prepare the pudding by whisking the instant pudding mix and cold milk; let it set for about 5 minutes.
Final Assembly
  1. Once the cake has cooled, spread the pudding evenly over the top and then top with whipped topping, smoothing it out.

Notes

Serve chilled or at room temperature. Garnish with a sprinkle of cocoa powder or chocolate shavings. Can be stored in an airtight container in the fridge for up to 3-4 days, or frozen up to 2 months.