This Italian Love Cake is chocolate cake and cheesecake rolled into one. There is definite magic going on in the oven while it bakes. So delicious!
Italian Love Cake. . . have you ever heard of it? I bookmarked this a couple years ago and completely forgot about it until I ran across it again the other day. It’s been all over Pinterest for who knows how long. Obviously I’m a late jumping on the bandwagon here. . . story of my life.
Anyway, with Valentine’s Day just around the corner, I thought it would be a fun dessert to share with you today.
We loved this! It’s like eating cake and cheesecake together, but it’s super light and not too sweet. It’s best if eaten within a few days of making it because it does start to get a little soggy about day 4.
The chocolate cake batter is the bottom layer when you assemble this and the ricottoa layer goes on top of that, then when it bakes, the magic happens in the oven and the layers switch places. I know, pretty cool and crazy.
I have no idea where the name came from. Maybe it’s because so many people are in love with this cake. It’s simple to make and is absolutely delicious.
- 1 package chocolate cake mix (I used Devil's Food)
- 2 lbs. ricotta cheese (drain any excess liquid off before using)
- 4 eggs
- ¾ cup sugar
- 1 tsp. pure vanilla extract
- 1 (3.4 oz.) package instant chocolate pudding mix
- 1 cup cold milk
- 8 oz. Cool Whip
Preheat your oven to 350*F and spray a 9x13 inch pan with nonstick spray.
In a large bowl, mix together your cake mix according to the package directions . Pour into the prepared pan and set aside.
In another bowl, using a hand mixer, combine the ricotta cheese, sugar, vanilla, and eggs. Mix until smooth. Spread mixture evenly over the top of the chocolate cake batter.
Bake the cake at 350* for 60-70 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool completely before frosting.
Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.