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Chocolate Italian Love Cake with Creamy Ricotta Layer

A decadent slice of Italian Love Cake featuring dark chocolate layers and a white coconut filling, topped with chocolate frosting.
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A rich, moist chocolate cake featuring a creamy ricotta cheese layer that separates magically during baking, topped with a simple chocolate pudding frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 15 ounces whole milk ricotta cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon lemon zest
  • 1/2 teaspoon almond extract
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 1/2 cups cold milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, 1 3/4 cups sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Pour half of the chocolate batter into the prepared pan.
  6. In a medium bowl, mix the ricotta cheese, 1/4 cup sugar, egg yolk, lemon zest, and almond extract until smooth. Drop spoonfuls of the ricotta mixture evenly over the batter in the pan.
  7. Gently pour the remaining chocolate batter over the ricotta layer. Do not stir.
  8. Bake for 40 to 45 minutes, or until a wooden pick inserted near the center comes out clean. The ricotta layer will rise to the middle, creating a distinct layer.
  9. Let the cake cool completely in the pan on a wire rack.
  10. Prepare the frosting: Whisk the instant chocolate pudding mix into the 1 1/2 cups cold milk until thickened, about 2 minutes.
  11. Spread the pudding frosting evenly over the cooled cake. Chill for at least 1 hour before slicing and serving.

Notes

  • You can make this cake one day ahead; store it covered in the refrigerator.
  • For a richer flavor, use hot brewed coffee instead of hot water in the cake batter.
  • Use whole milk ricotta for the creamiest filling texture.

Nutrition

Find it online: https://delishdiarist.com/italian-love-cake-recipe/