Italian Love Cake Decadence (Print-Friendly Format)
Chocolate, ricotta, and pudding meet for a decadent layered dessert that chills to perfect flavor and texture.
# Ingredients You’ll Need:
→ Ricotta Layer
01 -
850 grams ricotta cheese (2 × 425 g containers, full-fat recommended)
02 -
200 grams granulated sugar
03 -
1 teaspoon vanilla extract
04 -
4 large eggs, room temperature
→ Chocolate Cake
05 -
430 grams boxed chocolate cake mix (1 standard box)
06 -
120 millilitres vegetable oil
07 -
240 millilitres water
08 -
3 large eggs
→ Pudding Frosting
09 -
142 grams instant chocolate pudding mix (1 × 142 g box)
10 -
720 millilitres cold milk
11 -
225 grams whipped topping, thawed
# How to Make It:
01 -
Preheat the oven to 175°C. Grease a 23×33 centimetre baking dish to prevent sticking.
02 -
In a large bowl, combine ricotta cheese, granulated sugar, and vanilla extract. Add eggs one at a time, mixing thoroughly after each addition until the mixture is smooth.
03 -
In a separate bowl, prepare the chocolate cake batter according to the package instructions, using vegetable oil, water, and eggs. Ensure the batter is well blended.
04 -
Pour the prepared chocolate cake batter into the greased baking dish. Carefully pour the ricotta mixture evenly over the cake batter, ensuring an even layer.
05 -
Place the dish in the oven and bake for 60 to 70 minutes, or until the centre is set and a tester comes out clean. Remove from oven and allow to cool completely.
06 -
In a mixing bowl, whisk instant chocolate pudding mix with cold milk until thickened. Gently fold in the thawed whipped topping until fully combined.
07 -
Spread the pudding frosting over the cooled cake, smoothing evenly. Refrigerate for at least 4 hours to allow flavours to meld and the dessert to set before serving.
# Extra Tips:
01 -
Use full-fat ricotta for optimal creaminess.
02 -
Thorough chilling is essential for the best flavour and texture.
03 -
Customise by experimenting with other cake and pudding flavours.