Delicious Italian Chocolate Cake

This decadent Italian chocolate cake transforms a simple boxed mix into a showstopping dessert that tastes like you spent hours in the kitchen. The creamy ricotta layer creates a magical separation during baking, resulting in a cake that's part chocolate cake, part cheesecake, and completely irresistible.

I first made this cake for my husband's birthday after his Italian grandmother mentioned missing the cakes from her hometown bakery. It's now requested at every family gathering, and I love watching everyone's faces when they take their first bite of the surprise layered texture.

Ingredients

• Chocolate cake mix: Plus required ingredients. The backbone of our dessert that provides the rich chocolate base.
• Ricotta cheese: 2 pounds. Fresh ricotta provides the creamy middle layer. Full fat works best for the richest texture.
• Eggs: 4. They provide structure to the ricotta layer while adding richness.
• Sugar: ¾ cup. Balances the tanginess of the cheese without making it too sweet.
• Pure vanilla extract: 1 teaspoon. Always use pure rather than imitation for the best flavor.
• Instant chocolate pudding mix: 1 box 3¾ oz. Creates a silky frosting when combined with milk and Cool Whip.
• Milk: 1 cup. Use whole milk for the richest pudding layer.
• Cool Whip: 8 oz thawed. Lightens the pudding frosting for a mousse like topping.
• Optional garnishes: Cherries, sprinkles, or cocoa powder. These finish the cake with a festive touch.

Step-by-Step Instructions

Prepare the baking pan:

Preheat your oven to 350 degrees Fahrenheit ensuring it's fully heated before baking. Thoroughly coat a 9x13 inch baking pan with nonstick cooking spray making sure to get the corners and sides completely covered to prevent sticking.

Mix the cake batter:

Follow the directions on your chocolate cake mix box combining with the required ingredients typically oil, eggs and water until just smooth. Pour this batter evenly into your prepared pan. Don't worry if it seems thin the magic happens during baking.

Create the ricotta layer:

In a large bowl combine the ricotta cheese, sugar, eggs and vanilla extract. Beat with an electric mixer until smooth and well incorporated about 2 minutes. The mixture should be creamy with no large cheese curds remaining.

Layer the components:

Carefully pour the ricotta mixture over the unbaked cake batter. Use a spatula to gently spread it evenly across the entire surface reaching all edges. The layers will appear separate but will transform during baking.

Bake to perfection:

Place the pan in your preheated oven and bake for 1 hour. Test for doneness by inserting a toothpick into the center; if it comes out clean the cake is ready. The top should be lightly golden and may have some cracks which is normal.

Cool completely:

Allow the cake to cool completely at room temperature then cover and refrigerate overnight if possible. This resting period allows the flavors to develop and the layers to set properly giving you the best texture and taste.

Prepare the frosting:

Make the chocolate pudding according to the package directions typically whisking with cold milk for 2 minutes. Once set gently fold in the thawed Cool Whip until completely incorporated creating a light chocolatey mousse.

Frost and chill:

Spread the pudding mixture evenly over the cooled cake covering it completely. Return the cake to the refrigerator and chill for at least 6 hours or preferably overnight. This sets the frosting and melds all the flavors together.

Garnish before serving:

Just before serving decorate the cake with your choice of maraschino cherries, colorful sprinkles or a light dusting of cocoa powder to add a beautiful finishing touch.

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The ricotta layer is truly what makes this cake special. My Italian neighbors say it reminds them of the cassata cakes they enjoyed growing up, but with much less effort. I've experimented with different brands of ricotta, and while any will work, a high-quality whole milk ricotta makes a noticeable difference in creaminess.

The Perfect Make-Ahead Dessert

This Italian chocolate cake actually improves with time, making it the perfect make-ahead dessert for busy hostesses. The ricotta layer becomes more flavorful and the cake more moist after sitting in the refrigerator overnight. I often make this cake Thursday evening for a Saturday dinner party, giving the flavors plenty of time to meld together. The pudding topping stays fresh and creamy for several days when properly refrigerated.

Flavor Variations

While the classic chocolate version is beloved in my household, this recipe lends itself beautifully to variations. Try using a white cake mix with vanilla pudding for a more delicate flavor profile. Lemon cake mix paired with vanilla ricotta layer and lemon pudding creates a bright, citrusy version perfect for spring gatherings. During fall, spice cake mix with the ricotta layer and vanilla pudding topped with caramel drizzle becomes an instant hit. The fundamental technique remains the same, allowing endless creative possibilities.

Serving Suggestions

This rich cake deserves simple accompaniments that won't compete with its complex flavors. A small scoop of vanilla gelato or a dollop of lightly sweetened whipped cream makes an elegant addition. For a more elaborate presentation, serve with fresh berries and a light dusting of powdered sugar. Coffee or espresso provides the perfect bitter counterpoint to the sweet, creamy cake. For special occasions, try pairing with Vin Santo, a traditional Italian dessert wine that complements the chocolate and cheese flavors beautifully.

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This cake is the perfect blend of simple preparation and stunning presentation. It will surely become one of your most requested desserts!

Frequently Asked Questions

→ Can I use homemade chocolate cake instead of a box mix?

Yes, you can substitute the boxed cake mix with your own homemade chocolate cake. Just ensure the batter is ready to bake before adding the ricotta layer.

→ Can this cake be prepared ahead of time?

Absolutely! This cake actually tastes better when made in advance. Refrigerate overnight to enhance the flavors and set the layers perfectly.

→ Can I use fresh whipped cream instead of Cool Whip?

Yes, you can use fresh whipped cream as an alternative to Cool Whip. Just ensure it’s stabilized to maintain its structure when mixed with pudding.

→ What are some garnish ideas for this cake?

You can decorate with cherries, festive sprinkles, or a light dusting of cocoa powder. For a more gourmet touch, use grated chocolate or chocolate curls.

→ Do I need to refrigerate this cake?

Yes, this cake should be refrigerated as the ricotta and pudding layers need to stay cool to maintain their texture and flavor.