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The Magical Italian Love Cake: Chocolate & Creamy Ricotta Layers That Bake Themselves

A tempting slice of amazing italian love cake showing three distinct layers: dark chocolate cake, white cream filling, and chocolate mousse topping.
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This recipe delivers the ultimate Italian Love Cake, featuring a moist chocolate base, a creamy ricotta filling that magically separates during baking, and a smooth chocolate pudding topping. It is an impressive, decadent Italian dessert that is surprisingly easy for the home cook.

Ingredients

Scale
  • 1 box (15.25 ounces) chocolate cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cold water
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 large eggs, separated
  • 1 container (15 ounces) whole milk ricotta cheese
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 package (3.4 ounces) instant chocolate pudding mix
  • 1 cup cold milk
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan.
  2. In a large bowl, combine the chocolate cake mix, flour, 1 cup granulated sugar, and baking soda. Whisk these dry ingredients together.
  3. Add the cold water, vegetable oil, and 1 teaspoon vanilla extract to the dry ingredients. Mix on low speed until just combined.
  4. In a separate medium bowl, beat the 4 egg yolks (reserve the whites) until pale. Mix the ricotta cheese, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and almond extract into the egg yolks until smooth.
  5. Gently fold the ricotta mixture into the chocolate batter until just incorporated. Do not overmix.
  6. In a clean, dry bowl, beat the 4 reserved egg whites until stiff peaks form. Carefully fold the stiff egg whites into the chocolate batter in two additions. This step incorporates air for a lighter texture.
  7. Pour the batter into the prepared 9×13 inch pan.
  8. Bake for 45 to 55 minutes. The cake will appear done, but the magic happens as it cools: the ricotta layer will sink to the bottom, creating distinct layers.
  9. While the cake cools completely, prepare the pudding topping. In a small bowl, whisk the instant chocolate pudding mix with 1 cup cold milk until thickened, about 2 minutes. Set aside.
  10. In a separate bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form. Gently fold the thickened chocolate pudding into the whipped cream until uniform in color.
  11. Once the cake is completely cool, spread the chocolate pudding frosting evenly over the top.
  12. Chill the cake for at least 4 hours, or preferably overnight, before slicing. This allows the layers to fully set.

Notes

  • For the best self-layering effect, do not open the oven door during the first 35 minutes of baking.
  • This is an excellent make ahead dessert for parties; the flavor improves after chilling overnight.
  • Serve chilled slices with a dusting of cocoa powder or a few fresh raspberries.

Nutrition

Find it online: https://www.unfoldrecipes.com/italian-love-cake-recipe/