The Ultimate 3-Layer Magical Italian Love Cake (Chocolate & Ricotta)
Make this decadent, layered Italian Love Cake featuring a moist chocolate base, a creamy ricotta layer that separates during baking, and a smooth chocolate pudding topping. This is a guaranteed crowd-pleaser for any special occasion.
- Prep Time: 20 min
- Cook Time: 50 min
- Total Time: 170 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 box (15.25 oz) chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 container (15 oz) whole milk ricotta cheese
- 1/2 cup granulated sugar
- 1 large egg, beaten
- 1 package (3.4 oz) instant chocolate pudding mix
- 1 cup cold water (for pudding)
- 1 container (8 oz) frozen whipped topping, thawed (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan.
- In a large bowl, prepare the chocolate cake batter according to the package directions, substituting the required water with 1 cup of water, oil, and 3 eggs. Mix until just combined.
- Pour the cake batter evenly into the prepared baking pan.
- In a separate medium bowl, whisk together the ricotta cheese, granulated sugar, 1 large egg, and vanilla extract until smooth. This is your ricotta layer.
- In a small bowl, whisk together the whole milk and instant chocolate pudding mix until slightly thickened. This is your pudding layer base.
- Carefully spoon dollops of the ricotta mixture over the cake batter. Do not spread.
- Slowly pour the milk and pudding mixture over the top of the ricotta dollops. Do not spread. The layers will separate as they bake.
- Bake for 45 to 55 minutes, or until the cake is set and a toothpick inserted near the center comes out clean. The ricotta layer will sink to the bottom, creating a middle layer.
- Let the cake cool completely in the pan on a wire rack. This step is important for setting the layers.
- Once cool, prepare the topping: Gently fold the cold whipped topping into the cooled pudding mixture until fully combined to create a light frosting.
- Spread the chocolate pudding frosting evenly over the cooled cake.
- Chill the cake for at least 2 hours before slicing and serving. This makes for cleaner slices.
Notes
- You can make this make ahead cake recipe the day before serving; chilling helps the layers set firmly.
- For a citrus hint, add 1 teaspoon of lemon zest to the ricotta mixture.
- If you want a richer chocolate flavor, use a dark chocolate cake mix.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35
- Sodium: 310
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 50
- Fiber: 2
- Protein: 8
- Cholesterol: 85