Description
A deliciously moist chocolate cake layered with a creamy ricotta mixture and topped with a chocolate pudding frosting.
Ingredients
Scale
- 15 ounces Ricotta Cheese (Use whole milk ricotta for the best flavor)
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 4 large Large Eggs (Room temperature)
- 1 box Chocolate or Devil’s Food Cake Mix (Shortcut to a moist cake base)
- 1/2 cup Canola or Vegetable Oil
- 1 cup Water
- 3 large Large Eggs (Room temperature)
- 1 box Instant Chocolate Pudding Mix
- 2 cups Cold Milk (Whole milk is best)
- 8 ounces Whipped Topping (Thawed)
Instructions
- Begin by preheating your oven to 350°F. Gently grease a 9×13-inch baking dish.
- In a large bowl, beat the ricotta cheese, sugar, and vanilla extract until wonderfully smooth and creamy.
- Slowly mix in the four room-temperature eggs, ensuring they’re just combined.
- In a separate bowl, whisk together the chocolate cake mix, oil, water, and the remaining three eggs until just smooth.
- Pour the luscious chocolate cake batter evenly into your prepared baking dish.
- Carefully spoon the creamy ricotta mixture over the chocolate batter. Resist the urge to mix the layers!
- Slide into the preheated oven and bake for 60-70 minutes.
- Let the cake cool down entirely to room temperature before adding your frosting.
- Whisk the instant pudding mix with cold milk until smooth.
- Gently fold the thawed whipped topping into the thickened pudding until beautifully combined.
- Spread the dreamy chocolate pudding frosting evenly over the cooled cake.
- Cover the cake and refrigerate for at least 4 hours, preferably overnight.
Notes
- For the best flavor, use whole milk ricotta cheese.
- This cake is best served chilled.
- Allow the cake to fully cool before frosting to ensure the frosting stays intact.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg