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Italian Love Cake Recipe

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  • Author: Sara
  • Total Time: 5 hours 25 minutes
  • Yield: 12 servings

Description

Italian Love Cake is a decadent layered dessert featuring a moist chocolate cake base topped with a creamy ricotta mixture and finished with a rich chocolate pudding frosting. This indulgent treat combines the smoothness of ricotta cheese with the richness of chocolate, making it a perfect dessert for special occasions or family gatherings. The cake requires baking and a few hours of refrigeration to set, resulting in a luscious, multi-textured dessert loved by many.

Ingredients

Ricotta Layer

  • 2 (15-ounce) containers ricotta cheese
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature

Chocolate Cake

  • 1 (15.25-ounce) box chocolate or devil’s food cake mix
  • 1/2 cup canola or vegetable oil
  • 1 cup water
  • 3 large eggs

Chocolate Pudding Frosting

  • 1 (5-ounce) box instant chocolate pudding mix
  • 3 cups cold milk
  • 1 (8-ounce) container whipped topping, thawed

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray and set aside.
  2. Make ricotta mixture: In a mixing bowl, combine ricotta cheese, sugar, and vanilla extract. Using an electric mixer, blend until smooth. Gradually add the 4 eggs one at a time, mixing well to fully incorporate.
  3. Prepare the chocolate cake batter: In a separate medium bowl, whisk together the chocolate cake mix, oil, water, and 3 eggs until the batter is smooth and well combined.
  4. Assemble layers: Pour the chocolate cake batter evenly into the prepared baking dish. Carefully pour the ricotta mixture uniformly over the cake batter to cover it completely.
  5. Bake the cake: Bake in the preheated oven for 1 hour to 1 hour and 10 minutes, or until the cake is fully baked and slightly jiggly in the center.
  6. Cool the cake: Remove from oven and allow the cake to cool to room temperature before frosting.
  7. Prepare chocolate pudding frosting: In a bowl, whisk together the instant chocolate pudding mix and cold milk until fully combined. Let it rest for 2-3 minutes to thicken.
  8. Fold in whipped topping: Gently fold the thawed whipped topping into the pudding mixture until smooth and creamy.
  9. Frost and chill: Spread the pudding frosting evenly over the cooled cake. Cover and refrigerate for at least 4 hours to allow the flavors to meld and the frosting to set.

Notes

  • Use room temperature eggs to ensure better mixing and smoother texture in the ricotta layer.
  • Do not overbake the cake; it should still jiggle slightly in the center when done.
  • Make sure to fully thaw the whipped topping before folding it into the pudding for the best consistency.
  • Refrigeration time is important for the layers to set properly and enhance the flavor.
  • This cake is best served chilled but can be brought to room temperature if preferred.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://sarabaking.com/italian-love-cake-recipe/