Introduction
Italian Love Cake is a decadent dessert that layers a rich, dense, and moist chocolate cake with a creamy, tangy cheesecake filling and a sprinkle of cinnamon, offering a perfect balance of textures and flavors. This irresistible treat is as beautiful as it is delicious, making it a favorite for special occasions or simply to enjoy as a sweet indulgence.
The History of Italian Love Cake
Originating from the tradition of Italian-American baking, Italian Love Cake combines the best of both worlds: a comforting chocolate cake and a smooth cheesecake filling, all spiced with a dash of cinnamon. This cake, often passed down through generations, was created to evoke love and comfort, making it an ideal dessert for family gatherings and celebrations. The combination of chocolate and cheesecake is timeless, reflecting the passion and artistry of Italian desserts.
Ingredients Breakdown
For the chocolate cake:
- 1 box of chocolate cake mix
- 3 large eggs
- 1 cup of water
- 1/2 cup of vegetable oil
For the cheesecake filling: - 16 oz cream cheese, softened
- 1 cup of granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup of all-purpose flour
- A pinch of salt
For the topping: - 1/4 cup of powdered sugar
- 1 teaspoon cinnamon
Step-by-Step Recipe
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the chocolate cake by following the instructions on the box. In a mixing bowl, combine the cake mix, water, eggs, and oil, mixing until smooth. Pour the batter into the prepared pan and set aside.
- Make the cheesecake filling by beating the cream cheese with the sugar in a bowl until smooth and creamy. Add the eggs one at a time, followed by the vanilla extract, flour, and salt. Mix until the filling is smooth and well combined.
- Pour the cheesecake filling over the chocolate cake batter, spreading it evenly.
- Bake for 50-60 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 30 minutes.
- Once cooled, sprinkle the top with powdered sugar and a dusting of cinnamon for an extra touch of flavor.
- Slice and serve this indulgent dessert chilled or at room temperature.
Tips for the Perfect Italian Love Cake
- For an extra decadent touch, serve with whipped cream or fresh berries.
- Allow the cake to cool completely before cutting to ensure clean slices.
- Use full-fat cream cheese for a richer and creamier cheesecake layer.
- If you’re short on time, you can prepare the cheesecake filling in advance and store it in the fridge.
Variations and Customizations
- Add chocolate chips to the cake batter for a more chocolatey base.
- Top with a drizzle of melted chocolate or a berry compote for added flavor.
- For a twist, try using flavored cake mixes, such as red velvet or marble, for a unique take on the traditional Italian Love Cake.
- If you prefer a less sweet dessert, reduce the sugar in the cheesecake filling to balance the flavors.
Health Considerations and Nutritional Value
This indulgent dessert, while delicious, should be enjoyed in moderation due to its high calorie content. The combination of cream cheese, eggs, and cake mix makes it rich in fats and sugars, so it’s best reserved for special occasions. However, using low-fat cream cheese and a sugar substitute can help reduce the calorie content while maintaining the essence of this treat.
FAQ
Q: Can I make this cake ahead of time?
A: Yes, you can prepare the cake a day in advance. Just store it in the refrigerator after it has cooled to allow the flavors to meld.
Q: Can I freeze Italian Love Cake?
A: Yes, you can freeze the cake for up to 2-3 months. Wrap it tightly in plastic wrap and aluminum foil, and thaw in the refrigerator before serving.
Q: Can I make the cake without using cake mix?
A: You can substitute homemade chocolate cake batter, but the texture and baking time may vary slightly.
Italian Love Cake
Ingredients
For the cake:
- Cooking spray
- 1 15.25-ounce box of chocolate cake mix
- Water eggs, and oil as specified on the cake mix package
- 1 1/2 teaspoons instant espresso powder optional
- 2 pounds whole-milk ricotta cheese
- 3/4 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
For the topping:
- 1 8-ounce container Cool Whip, thawed
- 1 3.9-ounce box of instant chocolate pudding mix
- 2 cups cold whole milk
Instructions
Make the cake:
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan with cooking spray and line the bottom and two long sides with a sheet of parchment paper.
- Prepare the 1 (15.25-ounce) box of chocolate cake mix according to the package instructions, adding water, eggs, and oil, along with 1 1/2 teaspoons of instant espresso powder if desired. Pour the batter into the prepared pan and smooth out the top.
- In a food processor, combine 2 pounds of whole-milk ricotta cheese, 3/4 cup granulated sugar, 1/3 cup packed light brown sugar, 3 large eggs, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt. Process until the mixture is smooth and well-combined, about 30 seconds. Pour the ricotta mixture evenly over the cake batter, fully covering it.
- Bake for 1 hour to 1 hour and 10 minutes, until the cake has risen to the surface, flipping the batters, and a tester inserted into the center comes out clean. It’s fine if the cake has cracks or thin streaks of ricotta on top. Place the pan on a wire rack to cool completely, about 2 1/2 hours.
Make the topping:
- In a large bowl, whisk together 1 (3.9-ounce) box of instant chocolate pudding mix and 2 cups of cold whole milk. Whisk until the mixture is dissolved and slightly thickened, about 2 minutes. Let it sit for 1 minute to thicken further.
- Gently fold in 1 (8-ounce) container of thawed Cool Whip using a flexible spatula until fully combined.
- Spread the topping over the cooled cake, smoothing or swooping as desired. Loosely cover with plastic wrap and refrigerate for at least 4 hours, or up to overnight, until the topping is set and chilled.