Indulge in Italian Love Cake: A Decadent Delight to Savor
Italian Love Cake is a delightful dessert featuring layers of chocolate and ricotta, perfect for any occasion.
Equipment
- 9x13 inch baking dish
- Mixing bowl
- whisk
- Spatula
Ingredients
For the Ricotta Layer
- 15 oz Ricotta Cheese Substitute with mascarpone for a richer taste.
- 3/4 cup Granulated Sugar
- 1 tsp Vanilla Extract Use almond extract for a different twist.
- 3 large Eggs Ensure they are at room temperature for better mixing.
For the Chocolate Base
- 1 box Devil’s Food Cake Mix Can be swapped for white cake mix for a different flavor.
- 1/2 cup Oil (Canola or Vegetable) Olive oil can also be used for a different flavor.
For the Topping
- 1 pkg Chocolate Pudding Mix Can use vanilla or butterscotch pudding for variations.
- 2 cups Milk (Whole) Any milk (or non-dairy substitute) can be used.
- 1 container Whipped Topping (Cool Whip) Can be substituted with stabilized whipped cream.
Instructions
Preparation
- Preheat your oven to 350°F. Grease a 9x13 inch baking dish.
- In a mixing bowl, combine the ricotta cheese, sugar, and vanilla extract. Beat until smooth, then gradually add the eggs.
- Prepare the devil’s food cake mix according to the package instructions, adding oil and eggs.
- Pour the chocolate batter into the greased pan. Spoon the ricotta mixture on top, preserving the layers.
- Bake for 1 to 1 hour and 10 minutes until the center is slightly jiggly.
- Let the cake cool completely in the pan on a wire rack.
- Mix chocolate pudding with cold milk, let thicken, then fold in whipped topping.
- Spread the pudding mixture evenly over the cooled cake. Refrigerate for at least 4 hours before serving.
Notes
Optionally, garnish with chocolate shavings or fresh berries before serving.