Description
A moist and creamy dessert combining layers of rich chocolate cake and creamy ricotta, perfect for any occasion.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 cup water
- 3 large eggs
- ½ cup vegetable oil
- 2 pounds (32 oz) whole milk ricotta cheese (room temperature)
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 package (5.1 oz) instant chocolate pudding mix
- 1 cup cold milk
- 1 container (8 oz) frozen whipped topping, thawed
- Chocolate shavings or mini chocolate chips for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper.
- Mix the cake mix, water, eggs, and vegetable oil in a large bowl for about 2 minutes until smooth.
- Beat together the ricotta cheese, eggs, sugar, and vanilla until smooth, about 2–3 minutes.
- Pour the chocolate batter evenly into the prepared pan. Spoon the ricotta mixture over the top.
- Bake for 60–70 minutes, checking the center at around 55 minutes.
- Cool the cake in the pan on a wire rack for at least 2 hours.
- Whisk the pudding mix and cold milk together for about 2 minutes until thick.
- Fold in the thawed whipped topping until well mixed.
- Spread the frosting evenly over the cooled cake.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Serve with fresh berries or a scoop of vanilla ice cream on the side. Store covered in the fridge for 4-5 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 135mg