Description
Italian Love Cake is a luscious, chocolate dessert made with a moist chocolate cake base, rich ricotta cheese filling, and topped with creamy Cool Whip and chocolate pudding, perfect for celebrations and special occasions.
Ingredients
Scale
Cake
- 1 (15.25-ounce) box chocolate cake mix
- Water, eggs, and oil as required by cake mix package directions
- 1 1/2 teaspoons instant espresso powder (optional)
Ricotta Mixture
- 2 pounds whole-milk ricotta cheese
- 3/4 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
Topping
- 1 (8-ounce) container Cool Whip, thawed
- 1 (3.9-ounce) box instant chocolate pudding mix
- 2 cups cold whole milk
- Cooking spray
Instructions
- Prepare Cake Batter: Preheat your oven to 350 degrees Fahrenheit and grease your cake pan with cooking spray. In a large mixing bowl, prepare the chocolate cake mix according to package directions, adding the instant espresso powder for enhanced chocolate flavor if desired.
- Bake the Cake: Pour the batter into the prepared pan and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- Make Ricotta Filling: In a separate bowl, combine the whole-milk ricotta cheese, granulated sugar, brown sugar, eggs, vanilla extract, and kosher salt. Mix until smooth and creamy.
- Assemble Cake: Once the cake has cooled, spread the ricotta mixture evenly over the top.
- Prepare Pudding Topping: In another bowl, whisk together the instant chocolate pudding mix and cold whole milk until thickened. Fold in the thawed Cool Whip gently to combine.
- Finish and Chill: Spread the pudding and Cool Whip mixture over the ricotta layer. Refrigerate the cake for at least 4 hours or overnight to allow flavors to meld and topping to set.
- Serve: Slice and serve your Italian Love Cake chilled for a rich, creamy chocolate dessert experience.
Notes
- Using instant espresso powder enhances the chocolate flavor but is optional.
- Ensure the cake is completely cooled before adding the ricotta mixture to prevent curdling.
- Refrigerate overnight for best flavor and texture.
- You can substitute Cool Whip with homemade whipped cream for a fresher topping.
- This cake serves well for large gatherings or special occasions.
Nutrition
- Serving Size: 1 slice (based on 18 servings)
- Calories: 343 kcal
- Sugar: 28.2 g
- Sodium: 389 mg
- Fat: 16.9 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 0.0 g
- Trans Fat: 0 g
- Carbohydrates: 42.3 g
- Fiber: 0.8 g
- Protein: 7.7 g
- Cholesterol: 0 mg
