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This luxurious Italian chocolate cake turns a standard boxed mix into an impressive treat that seems like it took all day to make. The smooth ricotta filling naturally divides during the baking process, giving you a wonderful combo that's partly rich chocolate cake, partly creamy cheesecake, and totally addictive.
I originally baked this cake for my husband's birthday after his nonna mentioned she missed the desserts from her hometown bakery in Italy. Now it's on the must-have list for all our family get-togethers, and I can't get enough of seeing everyone's surprise when they bite into those magical layers.
Ingredients
- Chocolate cake mix: With the extras needed on the box. This forms the delicious chocolate foundation.
- Ricotta cheese: 2 pounds. Pick full-fat ricotta for the creamiest middle section.
- Eggs: 4. These hold the ricotta layer together and add a rich quality.
- Sugar: ¾ cup. Cuts through the cheese tang without going overboard on sweetness.
- Pure vanilla extract: 1 teaspoon. Skip the fake stuff for truly great taste.
- Instant chocolate pudding mix: 1 box 3¾ oz. This combines with milk and Cool Whip for a dreamy topping.
- Milk: 1 cup. Go for whole milk to make the pudding extra velvety.
- Cool Whip: 8 oz thawed. Makes the pudding frosting light and fluffy.
- Optional toppings: Cherries, colorful sprinkles, or cocoa powder. These add a fun finishing touch.
Step-by-Step Instructions
- Get your pan ready:
- Heat your oven to 350 degrees Fahrenheit and wait till it's fully hot. Cover a 9x13 inch baking dish completely with cooking spray, paying extra attention to the edges and corners so nothing sticks.
- Put together the cake mix:
- Make the chocolate cake according to the box directions, usually mixing in oil, eggs and water until combined. Spread this mix into your greased pan. Don't stress if it looks too thin, it'll work out fine.
- Whip up the cheese mixture:
- In a big bowl, mix ricotta cheese, sugar, eggs and vanilla. Beat everything with an electric mixer until it's smooth and creamy, about 2 minutes. You don't want any lumps of cheese left.
- Add the second layer:
- Pour the ricotta blend carefully over the raw cake batter. Use a spatula to spread it all the way to the edges. The layers will look separate now but will change as they bake.
- Bake it up:
- Put the pan in the hot oven and bake for 1 hour. Check if it's done by sticking a toothpick in the middle; it should come out clean. The top might crack a bit, and that's totally fine.
- Let it rest:
- Cool the cake all the way down to room temperature, then wrap it up and stick it in the fridge overnight if you can. This waiting period helps the flavors mix together and the layers firm up just right.
- Make the topping:
- Mix up the chocolate pudding as the package says, usually by stirring with cold milk for 2 minutes. After it sets, carefully mix in the thawed Cool Whip until you've got a light chocolate mousse.
- Top it off and chill:
- Cover the cooled cake completely with your pudding mixture. Put the cake back in the fridge for at least 6 hours, but leaving it overnight works even better. This helps everything set properly.
- Add the final touches:
- Right before you serve, add some pretty decorations like maraschino cherries, fun sprinkles, or a light dusting of cocoa powder to make it look special.
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The ricotta filling really makes this cake stand out. My Italian friends tell me it reminds them of cassata cakes from their childhood, but way easier to make. I've tried different ricotta brands and while they all work okay, splurging on good quality whole milk ricotta definitely makes the creamiest version.
The Ultimate Do-Ahead Treat
This Italian chocolate cake gets better the longer it sits, so it's great for busy hosts. The ricotta part gets more flavorful and the cake gets moister after hanging out in the fridge overnight. I usually bake mine on Thursday night for a Saturday dinner party, giving all those flavors time to get friendly. When kept cold, the pudding topping stays nice and fresh for days.
Flavor Variations
Though we love the chocolate version at my house, you can switch things up easily. A white cake mix with vanilla pudding gives you a lighter taste. For spring parties, try lemon cake mix with the vanilla ricotta filling and lemon pudding on top. In fall, spice cake mix with ricotta and vanilla pudding topped with caramel is always a hit. The basic method stays the same, so you can let your imagination run wild.
Serving Suggestions
This fancy cake works best with simple sides that don't fight with its layered flavors. A tiny scoop of vanilla gelato or some barely sweetened whipped cream goes great with it. If you want to fancy things up, add fresh berries and a touch of powdered sugar. Coffee or espresso cuts through the sweetness perfectly. For really special occasions, try serving it with Vin Santo, an Italian dessert wine that works wonderfully with the chocolate and cheese flavors.
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This cake brings together easy preparation and showstopping results. It'll soon be the dessert everyone asks you to bring!
Frequently Asked Questions
- → Can I swap boxed cake mix for homemade?
Definitely! Swap in your own chocolate cake batter, just make sure it's prepped and ready for the ricotta addition.
- → Is it okay to make this cake early?
For sure! Making it a day ahead actually brings out the flavors more. Chill it overnight for the best results.
- → Can fresh whipped cream replace Cool Whip?
Sure, fresh whipped cream works great. Just make sure it's stabilized so it keeps its shape when mixed with pudding.
- → What are creative ways to garnish?
Use anything like cherries, sprinkles, cocoa powder, grated chocolate, or curls for a fancy finish.
- → Does this dessert need to stay cool?
Yes, since it has ricotta and pudding, keeping it in the fridge is key for the best flavor and texture.