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The Ultimate Layered Chocolate Italian Love Cake with Ricotta Filling

A tempting slice of dark chocolate cake with a thick white cream filling and chocolate frosting, reminiscent of an italian love cake.
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Create the showstopper dessert that bakes itself into layers. This moist chocolate cake features a creamy ricotta filling that sets perfectly, topped with a smooth chocolate pudding frosting. It is an easy, decadent Italian dessert perfect for special occasions.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/2 cup vegetable oil
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 container (15 oz) whole milk ricotta cheese
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon almond extract
  • 1/4 cup all-purpose flour
  • 1 package (3.4 oz) instant chocolate pudding mix
  • 1 1/2 cups cold milk
  • 1 container (8 oz) frozen whipped topping, thawed

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan.
  2. In a large bowl, combine the chocolate cake mix, 1 cup flour, 1 cup sugar, and baking powder. Mix well.
  3. In a separate medium bowl, whisk together the water, oil, 4 egg whites, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients and mix on low speed until just blended. Do not overmix.
  5. In a clean bowl, beat the 4 egg yolks lightly. Add the ricotta cheese, 1/2 cup sugar, almond extract, and 1/4 cup flour. Mix until smooth. This is your ricotta filling.
  6. Pour the cake batter into the prepared baking pan. Gently spoon dollops of the ricotta filling over the cake batter. The filling will sink during baking.
  7. Bake for 45 to 55 minutes, or until a toothpick inserted near the edge comes out clean. The layers will form as it bakes.
  8. Remove the cake from the oven and let it cool completely on a wire rack.
  9. Prepare the frosting: In a medium bowl, whisk the instant chocolate pudding mix and 1 1/2 cups cold milk for 2 minutes until thickened. Let it sit for 5 minutes.
  10. Gently fold the thawed whipped topping into the thickened pudding mixture until fully incorporated.
  11. Spread the creamy chocolate frosting evenly over the cooled cake.
  12. Chill the cake for at least 2 hours before slicing and serving for the best texture.

Notes

  • For a richer flavor, substitute the water in the cake batter with cold brewed coffee.
  • You can make this decadent Italian dessert ahead of time; it stores well covered in the refrigerator for up to three days.
  • If you prefer a citrus note, add 1 teaspoon of lemon zest to the ricotta filling mixture.

Nutrition

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