This Fluffy Chocolate Italian Love Cake Recipe Will Make You Fall In Love Again by Jan Mostrom

This recipe for Italian Love Cake is rumored to have been created by Italian immigrants to honor their homeland. And oh, wow, did they do an amazing job! At first this might seem like a complicated cake recipe, but I promise it’s very easy. But you do have to allot time for cooling and chilling. I made mine a day ahead of when I wanted to serve it, and the chocolate cake was fantastic! (And still delicious days later!)

Photo credit (all photos): Jan Mostrom

To make this moist, light and fluffy chocolate cake recipe you will need the following ingredients: a box of chocolate cake mix (whatever type of chocolate cake mix you like), optional instant espresso powder, whole-milk ricotta cheese, granulated sugar, light brown sugar, eggs, vanilla extract, kosher salt, a tub of Cool Whip (non-dairy topping), a box of instant chocolate pudding mix and whole milk. 

This Italian dessert cake is easy enough to make just because, but special enough for family get-togethers or holidays. Serve the Italian Love Cake for dessert after dinner with a cup of coffee (espresso?) or as a sweet snack during a hectic day. You deserve it! It's time to fall in love again.

Cuisine: Italian
Prep Time: 25 minutes plus time to chill 
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 35 minutes
Servings: 16

Ingredients

Cake 

• 15.25 ounces (1 box) chocolate cake mix, plus ingredients to make it (usually water, eggs and oil)
• 1 1/2 teaspoons instant espresso powder (optional)

Ricotta Topping

• 2 pounds (2 16-ounce containers) whole milk ricotta cheese
• 3/4 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt

Whipped Cream Topping

• 8 ounces (1 tub) Cool Whip, thawed (or 3 cups sweetened whipped cream)
• 3.9 ounces (1 box) instant chocolate pudding mix
• 2 cups whole milk, cold

Here's how to make it: 

1. Make the cake according to package directions, with or without the optional espresso powder. Pour into a greased 13x9-inch baking dish. Set aside.
   
2. Make the ricotta topping by placing all the ingredients into a food processor. Blend until smooth.
   
3. Pour over the uncooked cake batter. (If you don’t have a food processor you can use a blender or electric mixer.) Bake in a preheated 350-degree F oven until the cake has risen to the top, about 1 hour to 1 hour 10 and minutes. (The cake might have some ricotta streaks on top and may be a bit cracked, and that’s OK.) Place the cooked cake on top of a wire rack and cool completely, about 2 to 3 hours.
   
4. When the cake is cooled, make your topping by combining the chocolate pudding mix with the milk. Whisk to combine. Let it sit for 2 minutes or until it is thickened.
   
5. Add in the Cool Whip to the pudding and use a rubber spatula to combine.
   
6. Spread the pudding mixture over the the top of the cake. Cover the cake with plastic wrap and place in the fridge for 4 hours or overnight.
   
7. Serve. Store the cake covered in the fridge.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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