I just love desserts that seem all fancy and awesome but are so easy. This chocolate love cake is sooo that dessert. It is so cool not to mention super delicious because the layers actually switch during baking whaaattt? crazy right?
I was totally skeptical until I stood there staring at it bake, and sure enough the ricotta cheese slowly sunk down into the cake making a beautiful perfect cheesy, creamy layer. Oh my gosh y’all, if you’re having a major hankering for something chocolatey and decadent like I was, this is the cake for you. It is definitely rich, but not enough to stop me from eating more than one piece, mind you π It kicked my chocolate craving right in the be-hind y’all, definitely get in on this awesome chocolatey goodness.
Start with a cake mix…
Then add water, eggs and oil… Mix, mix, mix…
Now for the ricotta layer, start with ricotta (of course)…
Now carefully place this ricotta mixture on top of the chocolate cake…
Fresh out of the oven, the cracking is normal…
While your cake is cooling, make the frosting, here is the pudding mix and milk…
Looks like someone still has evidence of having some cool whip, obviously, she wants more…
Fold your cool whip in completely…
Someone was exhausted from begging, so she snuggled under the rug haha…
Spread it all out on your cake…
Maybe add some chocolate curls if you like…
- 1 Package of Chocolate Cake Mix.
- 1 1/4 Cups of Water.
- 1/2 Cup of Vegetable Oil.
- 3 Eggs.
- 2 Lbs (32 Ounces) of Ricotta Cheese.
- 4 Eggs.
- 3/4 Cup of Granulated Sugar.
- 1 Teaspoon of Vanilla Extract.
- 1 (5.2 Ounce) Package of Chocolate Pudding Mix.
- 1 Cup of Cold Milk.
- 1 (8 Ounce) Tub of Cool Whip.
- Preheat your oven to 350 degrees F and spray your 9x13 inch pan with baker's spray.
- In a large bowl place your cake mix, then add the water, vegetable oil and eggs and mix until well incorporated.
- Pour your cake batter into your 9x13 inch pan and set aside.
- In a separate bowl with a handheld or stand mixer with paddle attachment beat your ricotta cheese, eggs, sugar and vanilla until combined.
- Carefully pour your ricotta cheese mix on top of the chocolate cake mix as evenly as possible.
- Bake your cake for 1 hour, let it cool completely before frosting, I let my cake cool for 30 minutes then covered with foil and placed in the fridge for another two hours.
- In a medium bowl stir your milk and chocolate pudding mix together until combined.
- Now fold your cool whip into your pudding mix until combined.
- Now spread the chocolate frosting over the top of the cake, cover and place back in the fridge for a few more hours.
- To make the chocolate curls on top of my cake I used a basic vegetable peeler, Hershey's milk chocolate bars and a Ghiradelli white chocolate bar...be careful so you don't cut your finger like I did π
Jen and Emily @ Layers of Happiness says
Holy delicious! I am dying over this cake… and that’s crazy how it switches layers! So fun and yummy! π
Holly says
Haha thanks so much! You totally need to make this cake it is super awesome! π Thanks for stopping by!
Julie Albachiaro says
This looks delicious ! I am subscribing to your blog so I can get all your amazing recipes !
Holly says
Thank you so much!! π and trust me this is delicious haha.