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This Italian Love Cake is a fun treat that practically does the work for you. Toss it in the oven and it creates gorgeous layers all on its own. You've got a super chocolatey bottom and a smooth, creamy ricotta middle that just wows every time. Folks always beg for the secret after tasting it.
I baked this for my husband’s birthday years ago because his Nonna said it was her favorite. He took a bite, grinned ear to ear, and now it’s our family staple for every celebration.
Delicious Ingredients
- Ricotta cheese: The creamy part in the middle, gives it a mellow flavor
- Instant chocolate pudding mix: Turns into a rich, simple topper
- Vanilla extract: Rounds out the ricotta's flavors
- Granulated sugar: Adds a hint of sweetness to the ricotta
- Whipped topping: Makes the top layer light and fluffy
- Cold milk: Brings the pudding together so it gets the right texture
- Chocolate cake mix: Use whatever brand, plus the box stuff, for a quick chocolate sponge
- Eggs: Give the ricotta layer its structure and some extra richness
Simple Instructions
- Top Off With The Final Layer:
- Spread your fluffy topping over the fully chilled cake, make some swirls if you want. Wrap it in plastic (don’t let it touch the surface) and let it chill at least 4 hours, overnight is even better.
- Whip Up The Pudding Mixture:
- Whisk together pudding mix and milk for 2 minutes until thick, set aside for 5 to let it firm up. Fold in whipped topping gently so it stays airy.
- Bake Until Set:
- Put your pan on the oven’s center rack, bake around 50-60 minutes. Start checking by 45; when the middle is firm and a toothpick comes out clean, it’s done. Let it cool completely, about 2 hours on a rack.
- Add Ricotta Dream:
- Blend ricotta by itself for a couple minutes so it’s silky. Toss in eggs one at a time, beating after each. Mix in sugar and vanilla just until smooth. Drop big spoonfuls over the cake batter, then smooth the top super gently.
- Make That Chocolate Batter:
- Follow the box instructions (add eggs, oil, water). Beat for 2 minutes until you see bubbles. Pour it into your pan, smooth the top.
- Set Up Your Pan:
- Fire up the oven to 350°F. Grease and lightly flour your dish, making sure you cover all the spots so nothing sticks.
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Don’t skip on the ricotta—good stuff really does matter. My Italian neighbor swears by draining it in cheesecloth for half an hour first. It comes out way creamier in the end.
Curious Layer Switch-Up
The coolest part? When you put it in the oven, the heavier ricotta mix sinks while the cake batter floats, landing you perfect separate layers. It works because the stuff on the bottom is denser. The end result looks fancy without you doing a thing.
Awesome Swaps For Flavors
You can totally change it up. Lemon pudding plus white cake gets you a fresh, zingy style. Go with vanilla cake and pistachio pudding for that classic Italian vibe. The ricotta layer always stays—it's the star. Around Valentine’s Day, I dig a red velvet spin.
Serving Ideas
It’s a showstopper on its own, but you can level it up. Sprinkle on cocoa powder, chocolate curls, or crushed amaretti. Want to go restaurant-style? Drop a slice on a plate, add whipped cream, toss a few berries on the side, and serve it cold with strong coffee or dessert wine.
Tips For Storing Ahead
This treat actually gets better as it sits, the flavors just blend together. Stash it in the fridge with a cover and it’ll stay fresh for five days. Don’t bother freezing—the ricotta and topping don’t handle it well. Make it a couple days ahead, but save the pudding top for the day before you serve.
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Frequently Asked Questions
- → Why does the cake layer switch during baking?
As the ricotta mixture cooks, it settles below while the airy chocolate cake rises to the top, forming distinct layers.
- → Which chocolate cake mix works best?
Any 15.25-ounce chocolate cake mix will give great results. Just follow the box instructions for preparation.
- → Can I get it ready ahead of time?
Yes, it's ideal to make it a day ahead or at least 4 hours before serving to allow it to fully set.
- → Is it okay to swap ricotta for something else?
Ricotta provides the ideal taste and texture, but mascarpone is a richer option if you're looking for alternatives.
- → How do I properly store this dessert?
Keep it in the fridge, covered, where it stays good for up to 3 days.
- → Can I experiment with other pudding flavors?
Of course! Vanilla pudding or other varieties can be used to change things up from the usual chocolate.