Italian Ricotta Chocolate Cake Recipe
This Italian Cake is a decadent dessert combining a rich chocolate devil’s food cake base layered with a smooth, sweet ricotta cheese mixture and topped with creamy chocolate pudding frosting. Perfect for special occasions or a tasty treat, this cake features moist, tender layers and a luscious texture that melts in your mouth.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 to 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Ricotta Cheese 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
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish thoroughly with cooking spray and set aside.
- Make Ricotta Mixture: Using an electric mixer, combine the ricotta cheese, granulated sugar, and vanilla extract in a large bowl. Mix on medium speed until smooth and creamy. Gradually add the 4 eggs, mixing well after each addition until fully incorporated.
- Mix Chocolate Cake Batter: In a separate medium bowl, whisk together the boxed chocolate cake mix, oil, water, and 3 eggs until the batter is smooth and no lumps remain.
- Assemble Cake Layers: Pour the chocolate cake batter evenly into the prepared baking dish. Then, carefully pour the ricotta cheese mixture over the top, spreading it to cover the cake batter evenly.
- Bake the Cake: Place the dish in the preheated oven and bake for 60 to 70 minutes. The center may still be slightly jiggly, but the cake should be set. Remove from oven and allow to cool completely to room temperature.
- Prepare Chocolate Pudding Frosting: In a bowl, whisk together the instant chocolate pudding mix and cold milk until fully combined. Let the pudding sit for 2 to 3 minutes to thicken. Then, gently fold in the thawed whipped topping until smooth and creamy.
- Frost and Chill: Spread the prepared chocolate pudding frosting evenly over the cooled cake. Cover the cake with plastic wrap or foil and refrigerate for at least 4 hours to allow the flavors to meld and the frosting to set.
Notes
- Use room temperature eggs for better mixing results in the ricotta layer.
- Do not overbake the cake; a slightly jiggly center ensures moistness.
- The cake can be made a day ahead and stored covered in the refrigerator.
- For a dairy-free alternative, substitute ricotta and whipped topping with suitable plant-based products.
- Allow the cake to fully cool before frosting to prevent the pudding topping from melting.
Keywords: Italian cake, ricotta cake, chocolate devil's food cake, chocolate pudding frosting, layered cake, Italian dessert
Find it online: https://nayabaker.com/italian-ricotta-chocolate-cake-recipe/
