Description
Italian Love Cake is a rich and indulgent dessert featuring a moist chocolate cake base layered with a creamy ricotta and chocolate pudding filling, topped with fluffy Cool Whip. Perfect for celebrations or any special occasion, this easy cake combines the luscious flavors of chocolate, espresso, and vanilla in a decadent treat.
Ingredients
Scale
Cake
- Cooking spray
- 1 (15.25-ounce) box chocolate cake mix
- Water, eggs, and oil as needed for cake mix (see package directions)
- 1 1/2 teaspoons instant espresso powder (optional)
Filling
- 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
Topping
- 1 (8-ounce) container Cool Whip, thawed
- 1 (3.9-ounce) box instant chocolate pudding mix
- 2 cups cold whole milk
Instructions
- Prepare the Cake: Preheat the oven as directed on the cake mix package. Spray a suitable baking pan with cooking spray. Prepare the chocolate cake batter according to the box instructions, adding 1 1/2 teaspoons of instant espresso powder to enhance the chocolate flavor. Pour the batter into the prepared pan and bake for the time specified on the package until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
- Make the Filling: In a large bowl, combine the ricotta cheese, granulated sugar, brown sugar, eggs, vanilla extract, and kosher salt. Mix until smooth and well incorporated to create a creamy filling.
- Prepare the Pudding Topping: In a separate bowl, whisk together the instant chocolate pudding mix and cold whole milk until thickened, following the package instructions. Gently fold the thawed Cool Whip into the pudding mixture until smooth and combined.
- Assemble the Cake: Once the cake is completely cooled, spread the ricotta filling evenly over the cake layer. Then, spoon and spread the Cool Whip and pudding mixture over the ricotta layer, creating a smooth, creamy topping.
- Chill the Cake: Cover the assembled cake and refrigerate for several hours, preferably overnight, to allow the flavors to meld and the topping to set properly before serving.
- Serve: Slice the cake into 20 pieces and serve chilled. Enjoy this rich and creamy Italian dessert with family and friends.
Notes
- Using instant espresso powder enhances the chocolate flavor but can be omitted if preferred.
- The cake is best chilled overnight to allow the flavors to meld and achieve the perfect texture.
- Ricotta cheese gives the filling its characteristic creamy texture—do not substitute with low-fat versions for best results.
- Cool Whip provides a light, airy topping; you can substitute with whipped cream if desired.
- This cake keeps well in the refrigerator for up to 3 days.
- Ensure the cake is completely cooled before assembling to prevent the filling from melting.
Nutrition
- Serving Size: 1 slice
- Calories: 343 kcal
- Sugar: 28.2 g
- Sodium: 389 mg
- Fat: 17 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 42.3 g
- Fiber: 0.8 g
- Protein: 7.7 g
- Cholesterol: 0 mg
