Italian Chocolate Cake

Italian Chocolate Cake, Italian Love Cake or Chocolate Love Cake, whatever you want to call it,

one thing is for sure, if you make this cake for your family members, friends or some special person in your life, they will surely LOVE you for that.

What we are looking at here is two cakes in one. Like a cross between chocolate marble cake and cheesecake, this perfect make-ahead dessert includes layers of chocolate cake, sweet ricotta, and a creamy chocolate mousse frosting.  It’s like eating cake and cheesecake together, but it’s super light and not too sweet. And that’s a whole lot of CAKE to LOVE!

How to make Italian Chocolate Cake

First, let’s start with the chocolate cake layer!

And when it’s about chocolate cake, I usually use my favorite homemade chocolate cake mix recipe, but it makes a lot more batter than a box mix and your pan would probably overflow if you tried it.  So….You’ll need a box of chocolate cake mix, as well as the rest of the ingredients called for on the package.

Q : Can I make some recipe twist and choose different cake mix ?

A : Sure, even though I did not try it, you can try it with white, yellow, lemon or even strawberry cake mix.

Next, it’s time for the sweet ricotta layer!

You’ll need a giant tub (2 lbs.) of ricotta, sugar, 4 eggs, and vanilla extract.

Carefully pour the ricotta mixture over the cake batter, trying to get it evenly distributed,

then spread it as best you can over the cake batter with a spatula.

Italian Chocolate Cake

A combination of chocolate marble cake and cheesecake with a creamy chocolate topping, this Italian Chocolate Cake is an absolute must try.

Author: CakesCottage

Recipe type: Dessert

Serves: 12

Ingredients

1 box chocolate cake mix (and ingredients necessary to prepare the cake)

2 lbs. ricotta cheese

4 eggs

¾ cup sugar

1 tsp pure vanilla extract

1 box (3¾ oz) instant chocolate pudding mix

1 cup milk

8 oz. Cool Whip, thawed

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Instructions

Preheat oven to 350 degrees and spray a 9 x 13" pan with nonstick spray.

Prepare cake batter as directed on box and pour into 9 x 13 pan.

In separate bowl, combine ricotta, sugar, eggs, and vanilla and mix well.

Carefully pour the cheese mixture over the top of the unbaked cake batter, spreading as evenly as possible.

Bake the cake at 350 degrees for 1 hour, or until a toothpick comes out clean. Cool completely. Do not frost until completely cool. Best to refrigerate overnight.

Make chocolate pudding according to package directions and fold in cool whip. Spread over the cake, cover and refrigerate at least 6 hours before serving.

Decorate with cherries and sprinkles, Christmas sprinkles or simply dust with cocoa powder.

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