Description
Italian Love Cake is a rich, creamy dessert made with chocolate cake, ricotta cheese, and a luscious chocolate pudding mousse. This easy-to-make layered cake combines the convenience of boxed cake mix and instant pudding with the creamy texture of ricotta and whipped topping, making it perfect for special occasions or a decadent treat.
Ingredients
Scale
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)
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
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 Batter: Preheat the oven according to the chocolate cake mix package instructions. Spray your baking pan with cooking spray. In a large mixing bowl, combine the cake mix, water, eggs, oil, and instant espresso powder if using. Mix until smooth.
- Bake the Cake: Pour the batter into the prepared pan and bake according to package directions, usually about 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
- Make the Ricotta Filling: In a large bowl, beat together the whole-milk ricotta cheese, granulated sugar, light brown sugar, eggs, vanilla extract, and kosher salt until smooth and creamy.
- Prepare the Chocolate Pudding Topping: In a separate bowl, whisk together the instant chocolate pudding mix and cold whole milk until thickened, about 2 minutes. Gently fold in the thawed Cool Whip until well combined, creating a light and fluffy mousse.
- Assemble the Cake: Once the cake has completely cooled, spread the ricotta filling evenly over the cake layer. Then spread the chocolate pudding and Cool Whip mixture over the ricotta layer.
- Chill the Cake: Refrigerate the assembled cake for at least 1 hour to allow the layers to set and flavors to meld before serving.
Notes
- Using instant espresso powder enhances the chocolate flavor but is optional.
- Ensure the cake is completely cooled to prevent melting the ricotta filling or topping.
- You can substitute Cool Whip with homemade whipped cream for a fresher taste.
- This cake is best served chilled and can be stored in the refrigerator for up to 3 days.
- Use whole-milk ricotta for the creamiest texture; part-skim ricotta will result in a less rich filling.
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
