Introduction

This Italian Cake is a delightful combination of rich ricotta cheese layered over moist chocolate cake, topped with a creamy chocolate pudding frosting. It’s a luscious dessert that’s perfect for special occasions or any time you want to impress with minimal effort.

A close-up of a square layered dessert held by a woman's hand using a fork, showing three distinct layers: the bottom layer is a dark, rich chocolate cake with a slightly crumbly texture; the middle layer is creamy and pale yellow, smooth and dense like a cheesecake; the top layer is a light, fluffy chocolate mousse with a glossy, airy surface and small peaks. The background shows a white marbled texture with part of the remaining dessert visible below. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (15-ounce) containers of ricotta cheese
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs (room temperature)
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
1 (5-ounce) box instant chocolate pudding
3 cups cold milk
1 (8-ounce) container whipped topping, thawed

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray. Set aside.
Step 2: In a mixing bowl, combine the ricotta cheese, sugar, and vanilla extract. Use an electric mixer to blend until smooth. Slowly add the 4 eggs, mixing well after each addition.
Step 3: In a separate medium bowl, whisk together the cake mix, oil, water, and 3 eggs until the batter is smooth and fully combined.
Step 4: Pour the chocolate cake batter evenly into the prepared baking dish.
Step 5: Carefully pour the ricotta mixture over the cake batter, spreading it evenly but gently.
Step 6: Bake for 1 hour to 1 hour and 10 minutes, or until the cake is set and a toothpick inserted near the center comes out mostly clean; the center may be slightly jiggly.
Step 7: Remove the cake from the oven and allow it to cool to room temperature.
Step 8: To make the frosting, whisk together the instant chocolate pudding mix and cold milk in a bowl until fully combined. Let it rest for 2–3 minutes to thicken.
Step 9: Fold the thawed whipped topping into the pudding mixture gently until smooth and creamy.
Step 10: Spread the frosting evenly over the cooled cake. Cover and refrigerate for at least 4 hours, or until ready to serve.

Tips & Variations

For a nuttier flavor, sprinkle chopped toasted walnuts or pecans on top of the frosting before serving.
Use a dark chocolate cake mix for a richer chocolate taste.
Make sure the eggs are at room temperature to help the mixtures combine smoothly.
For a lighter option, substitute the whipped topping with whipped cream.

Storage

Store the cake covered in the refrigerator for up to 3 days. The frosting may soften slightly if left out for too long, so it’s best enjoyed chilled. When ready to serve, you can let it sit at room temperature for 10–15 minutes to soften slightly if preferred.

How to Serve

A close-up of a three-layer square cake slice is shown, held by a fork. The bottom layer is dark brown with a slightly crumbly texture. The middle layer is thick, creamy, and pale yellow with a smooth surface. The top layer is a fluffy, light brown mousse with small air bubbles and a soft, swirled texture. The cake is set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake a day ahead?

Yes, this cake benefits from resting in the fridge, allowing flavors to meld and the frosting to set. Prepare it the day before serving for the best results.

Can I use homemade chocolate cake instead of box mix?

Absolutely! If you prefer, you can use your favorite homemade chocolate cake batter in place of the box mix. Just be sure the batter quantity is similar to maintain proper layering.