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Italian Love Cake

Italian Love Cake

Italian Love Cake combines a rich chocolate cake with a creamy, tangy cheesecake filling, creating a decadent dessert perfect for any occasion. With its simple ingredients and delightful flavors, it’s sure to become a family favorite.
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Prep Time 24 minutes
Total Time 1 hour 10 minutes
Servings 16

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 9x13-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.

Notes

Substitutions: You can replace 8 ounces of Cool Whip with 3 cups of sweetened whipped cream.
Ingredient/Equipment Variations: The ricotta mixture can be made using an electric hand mixer in a large bowl or in a stand mixer fitted with the paddle attachment. Keep in mind, the mixture will not be as smooth and pourable as when made in a food processor.
Storage: Leftover cake can be stored in the refrigerator, tightly wrapped in its pan or in an airtight container, for up to 4 days.