A combination of chocolate marble cake and cheesecake with a creamy chocolate topping, this Italian Chocolate Cake is an absolute must try.
“All you need is love. But a little chocolate now and then doesn’t hurt.” ― Charles M. Schulz
Finally, I’m sharing a new chocolate cake recipe here on CC.
And it’s been more than a year since I published my chocolate lovers dream Dark Chocolate Cake Recipe. In the meantime, there was Triple Chocolate Cheesecake, No bake Chocolate Eclair Icebox Cake, No Bake Chocolate Peanut Butter Dessert and so on. With this in mind, I was thinking what should I make, considering that the holiday season started, and knowing how much you LOVE CHOCOLATE an Italian Chocolate cake was my first choice.
Italian Chocolate Cake
Italian Chocolate Cake, Italian Love Cake or Chocolate Love Cake, whatever you want to call it,
one thing is for sure, if you make this cake for your family members, friends or some special person in your life, they will surely LOVE you for that.
What we are looking at here is two cakes in one. Like a cross between chocolate marble cake and cheesecake, this perfect make-ahead dessert includes layers of chocolate cake, sweet ricotta, and a creamy chocolate mousse frosting. It’s like eating cake and cheesecake together, but it’s super light and not too sweet. And that’s a whole lot of CAKE to LOVE!
How to make Italian Chocolate Cake
First, let’s start with the chocolate cake layer!
And when it’s about chocolate cake, I usually use my favorite homemade chocolate cake mix recipe, but it makes a lot more batter than a box mix and your pan would probably overflow if you tried it. So….You’ll need a box of chocolate cake mix, as well as the rest of the ingredients called for on the package.
Q : Can I make some recipe twist and choose different cake mix ?
A : Sure, even though I did not try it, you can try it with white, yellow, lemon or even strawberry cake mix.
Next, it’s time for the sweet ricotta layer!
You’ll need a giant tub (2 lbs.) of ricotta, sugar, 4 eggs, and vanilla extract.
Carefully pour the ricotta mixture over the cake batter, trying to get it evenly distributed,
then spread it as best you can over the cake batter with a spatula.
Now it’s time for the Layers to switch!
Perhaps it sounds impossible, but this is actually the easiest part. After one hour in a 350 degree F oven, the magic happens in the oven and the layers switch places, and the chocolate will be on top! I know, pretty cool and crazy.
Do not frost until completely cool!
Once the cake is completely cool, I found it to be the best if refrigerate overnight, prepare the topping. You’ll need a box of instant chocolate pudding mix, cold milk for preparation and frozen whipped topping that has been thawed in the refrigerator.
Fold the pudding together with the whipped topping and you’ll have a fluffy, creamy chocolate mousse like frosting to finish off the cake! Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.
Decorate with cherries and sprinkles, Christmas sprinkles or simply dust with cocoa powder.
How to Store Italian Chocolate Cake to Stay Fresh
If you have leftovers, you will need to keep the cake refrigerated. But nevertheless, it’s best if eaten within a few days of making it because it does start to get a little soggy about day 4.
- 1 box chocolate cake mix (and ingredients necessary to prepare the cake)
- 2 lbs. ricotta cheese
- 4 eggs
- ¾ cup sugar
- 1 tsp pure vanilla extract
- 1 box (3¾ oz) instant chocolate pudding mix
- 1 cup milk
- 8 oz. Cool Whip, thawed
- Preheat oven to 350 degrees and spray a 9 x 13" pan with nonstick spray.
- Prepare cake batter as directed on box and pour into 9 x 13 pan.
- In separate bowl, combine ricotta, sugar, eggs, and vanilla and mix well.
- Carefully pour the cheese mixture over the top of the unbaked cake batter, spreading as evenly as possible.
- Bake the cake at 350 degrees for 1 hour, or until a toothpick comes out clean. Cool completely. Do not frost until completely cool. Best to refrigerate overnight.
- Make chocolate pudding according to package directions and fold in cool whip. Spread over the cake, cover and refrigerate at least 6 hours before serving.
- Decorate with cherries and sprinkles, Christmas sprinkles or simply dust with cocoa powder.
Craving more Chocolate ?
Moist, rich, chocolaty perfection, something that every chocolate fan should taste, this is one of those must-have recipes.
Baileys and chocolate – can life get any better I wonder?!
this looked so pretty in the picture i was worried it was going to have tons of ingredients, but this looks relaly doabl;e. i’d love to make this for my dad who is a choco loving italian
I seen your recipes and they look delicious!
Has anyone else tried this. I’m a little nervous as I want to serve it for Easter company
I made this yesterday for a family get together. Everyone raved about it. First of all, so easy to make. It was sweet and decadent, but still seemed very light. This will definitely be made again.
Do you invert this on a platter and then first? The pictures show the layers reversed.
The layers swap while cooking. I don’t know how or why and I wouldn’t have believed it but my mom made it today.
Sorry I read the full instructions and see the layers do switch while baking.
This cake is so good. It’s very easy to make. It’s light and has so much flavor. It’s absolutely delicious…
In the oven now! Can’t wait to bring it to work tomorrow! Looks so yummy
I took the cake out when the toothpick came out clean after an hour, however its jiggly on the bottom. Is that normal? Will the bottom set? Or did I take it out too early?
Made this several times..It is always a hit and not too time consuming!