Easy Chocolate Italian Love Cake
User Reviews
4.9
Easy Chocolate Italian Love Cake
Description
The Easy Chocolate Italian Love Cake starts with a standard chocolate cake batter mixed from a cake mix according to package instructions, then spread in a 9x13 pan but not baked immediately. The filling is prepared by blending ricotta cheese with eggs, sugar, and vanilla until smooth, then poured over the uncooked batter. Baking causes the layers to switch, resulting in a creamy ricotta layer below the chocolate cake layer. Once baked and cooled, the cake is frosted with chocolate pudding folded with whipped topping, which provides a creamy and airy contrast to the dense cake and ricotta.
The combination of the chocolatey base with the creamy ricotta filling and fluffy frosting gives multiple textures and a nuanced flavor profile. The sprinkles add a colorful garnish but are optional.
This cake benefits from being made a day or two ahead so the flavors meld and it chills well in the refrigerator, making it suitable for special occasions or as a make-ahead dessert. It can be stored covered in the fridge and sliced when ready to serve.
The recipe notes emphasize thawing the whipped topping in the refrigerator and carefully folding to keep the frosting light. Different cake mixes may require varying ingredients, so check your package instructions closely.
Ingredients
- 1 (15.25 oz) chocolate cake mix my cake mix package required 1 ¼ cups water, ½ cup oil, and 3 eggs, package, plus additional ingredients called for on the package
For the Ricotta Filling
- 2 pounds ricotta cheese 32 ounces
- 4 large egg
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract pure
For the Frosting
- 1 (3.9 ounce) instant chocolate pudding mix package
- 1 cup milk cold
- 16 ounces whipped topping thawed in the refrigerator, frozen, such as Cool Whip
- Sprinkles optional garnish
Instructions
Prepare the Cake Batter
- Preheat oven to 350°F and spray a 9x13 inch pan with nonstick spray. In a large bowl, mix together cake batter according to package instructions. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Set aside (do NOT bake yet).
Prepare the Filling
- In another bowl, use an electric mixer to beat together ricotta cheese, eggs, sugar, and vanilla extract until smooth.
- Carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover cake as best you can (the layers will switch during baking). Bake the cake for 1 hour. Remove from oven and allow to cool completely before frosting.
Prepare the Frosting
- To make frosting, whisk together pudding mix and milk until combined and slightly thickened (about 1-2 minutes). Carefully fold the whipped topping into the pudding until combined.
- Spread frosting on top of cooled cake. Add sprinkles if desired. Cover and refrigerate at least 6 hours before slicing and serving.
Notes
- Thaw whipped topping in the refrigerator, not at room temperature, to maintain texture.
- Prepare the cake at least 1-2 days ahead to allow cooling and chilling before frosting for best flavor.
- Verify cake mix ingredient requirements as they vary by brand and type.
- Cool the cake completely before spreading frosting to avoid melting.
- Fold whipped topping into pudding gently to maintain airiness in the frosting.
- Store the cake covered in the refrigerator to retain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12large slices
Amount Per Serving
Calories 5492 kcal
% Daily Value*
| Serving | 1large slice (1/12 of the recipe) | |
| Calories | 549.2kcal | 27% |
| Carbohydrates | 62.1g | 21% |
| Protein | 16.9g | 34% |
| Fat | 26.7g | 41% |
| Saturated Fat | 11.6g | 58% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 2.7g | 14% |
| Cholesterol | 142.2mg | 47% |
| Sodium | 637.6mg | 27% |
| Potassium | 186.1mg | 4% |
| Fiber | 1.3g | 5% |
| Sugar | 40.7g | 81% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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