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Classic Creamy Italian Love Cake with Chocolate Pudding Topping

Close-up of a rich, layered slice of italian love cake featuring a dark base, white cream, and chocolate ganache topping.
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Make this easy layered dessert that combines rich chocolate cake, a creamy ricotta filling, and a smooth chocolate pudding topping. It is a show-stopping cake perfect for special occasions.

Ingredients

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  • 1 box (15.25 oz) chocolate cake mix, plus ingredients listed on box (eggs, oil, water)
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup ricotta cheese, whole milk preferred
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1 package (3.4 oz) instant chocolate pudding mix
  • 2 cups cold milk (for pudding)
  • 1 container (8 oz) frozen whipped topping, thawed (or homemade whipped cream)

Instructions

  1. Prepare the chocolate cake batter according to the box directions, substituting the required water with 1 cup of milk for a richer cake. Pour the batter into a greased and floured 9×13 inch baking pan. Bake according to package directions for a 9×13 pan, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
  2. While the cake cools, prepare the ricotta filling. In a medium bowl, whisk together the flour, baking soda, salt, and granulated sugar. Add the ricotta cheese, 2 eggs, 1 teaspoon vanilla extract, and 1/4 cup milk. Mix until just combined; do not overmix.
  3. Once the cake is cool, spread the ricotta mixture evenly over the top of the chocolate cake layer. Return the cake to the oven and bake at 350°F (175°C) for 20 to 25 minutes, or until the ricotta layer is set and lightly golden. Remove from the oven and let it cool completely on a wire rack.
  4. Prepare the chocolate pudding according to the package directions, using 2 cups of cold milk. Whisk until smooth and let it thicken slightly.
  5. Spread the slightly thickened chocolate pudding evenly over the cooled ricotta layer.
  6. Gently spread the thawed whipped topping over the pudding layer.
  7. Chill the Italian Love Cake for at least 4 hours, or preferably overnight, before slicing and serving. This allows the layers to set properly.

Notes

  • For a stronger chocolate flavor, use chocolate pudding mix instead of vanilla in the pudding layer.
  • You can use a homemade moist chocolate cake recipe if you prefer baking from scratch.
  • This cake tastes best when served cold, so plan to make it ahead of time.

Nutrition

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