Classic Traditional Italian Love Cake
This Italian Love Cake features a rich chocolate cake base topped with a creamy, dreamy ricotta cheesecake layer, baked to golden perfection.
Equipment
- 9x13 inch baking pan
- large bowls
- electric mixer
- wooden skewer or toothpick
Ingredients
Cake Base
- 1 package chocolate cake mix 15.25 ounce
- 4 large eggs for the cake base
- 1/2 cup water
- 1/2 cup vegetable oil
Ricotta Topping
- 2 pounds whole milk ricotta cheese about 32 ounces
- 4 large eggs for the ricotta topping
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract additional splash for cake base optional
- 1/4 teaspoon salt
Garnish (Optional)
- Powdered sugar for dusting
- Chocolate shavings or fresh berries for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing and flouring it.
- In a bowl, combine cake mix, 4 eggs, water, and oil; beat until smooth, then pour into the prepared pan.
- In a separate bowl, beat ricotta, 4 eggs, sugar, vanilla, and salt until completely smooth and creamy.
- Carefully pour the smooth ricotta mixture over the chocolate cake batter in the pan.
Baking and Serving
- Bake for 65-75 minutes until the top is set and a skewer inserted into the ricotta comes out clean; the center may still be slightly soft.
- Allow the cake to cool completely, then refrigerate for a few hours for the ricotta layer to set fully.
- Serve sliced, optionally dusted with powdered sugar, chocolate shavings, or fresh berries.
Notes
For an extra touch, warm a slice slightly before serving to bring out the gooey chocolate and creamy ricotta flavors.