Description
Italian Love Cake is a rich, creamy dessert combining chocolate cake, ricotta cheese, and a luscious chocolate pudding-Whip topping, perfect for celebrations and any special occasion.
Ingredients
Scale
For the Cake
- Cooking spray
- 1 (15.25-ounce) box chocolate cake mix
- Water, eggs, and oil needed for cake mix (see package directions)
- 1 1/2 teaspoons instant espresso powder (optional)
For the Filling
- 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
For the Topping
- 1 (8-ounce) container Cool Whip, thawed
- 1 (3.9-ounce) box instant chocolate pudding mix
- 2 cups cold whole milk
Instructions
- Prepare the Cake: Preheat the oven according to the chocolate cake mix package directions. Grease and flour the baking pans as instructed and prepare the cake batter by combining the cake mix, water, eggs, oil, and instant espresso powder if using. Mix until smooth.
- Bake the Cake: Pour the batter into the prepared pans and bake for the time directed on the package until a toothpick inserted comes out clean. Let the cakes cool completely on wire racks after baking.
- Make the Filling: In a large bowl, blend together the ricotta cheese, granulated sugar, brown sugar, eggs, vanilla extract, and kosher salt until smooth and creamy.
- Assemble the Cake: Once the cake layers are cool, place one layer on a serving plate. Spread the ricotta filling evenly over the layer, then top with the second cake layer.
- Prepare the Topping: In a separate bowl, whisk the instant chocolate pudding mix with cold whole milk until it thickens. Fold in the thawed Cool Whip gently to combine for a light, fluffy topping.
- Finish the Cake: Spread the pudding and Cool Whip mixture over the top and sides of the assembled cake to cover it completely. Chill the cake in the refrigerator for at least 2 hours before serving to allow flavors to meld and topping to set.
Notes
- Using instant espresso powder enhances the chocolate flavor but is optional.
- Whole-milk ricotta provides the best creamy texture; part-skim ricotta will alter richness.
- Make sure the cake layers are fully cooled before assembling to prevent melting the filling.
- This cake can be made a day ahead and stored covered in the refrigerator to improve flavor.
- Use good quality Cool Whip and instant pudding for best taste and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 343 cal
- 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
