Chocolate Love Cake

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 🙂 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…

Then place in your pan…

Now for the ricotta layer, start with ricotta (of course)…

Then add your eggs…

Then your sugar and vanilla…

Mix it all up…

Now carefully place this ricotta mixture on top of the chocolate cake…

Bake, bake, bake…

Fresh out of the oven, the cracking is normal…

While your cake is cooling, make the frosting, here is the pudding mix and milk…

All mixed up…

Add your cool whip…

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…

Yummies…

Maybe add some chocolate curls if you like…

Enjoy!

Delicious…

Chocolate Love Cake

2015-03-02 12:37:53

A decadent chocolate cake with a ricotta cheese layer topped with a chocolate mousse.

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CHOCOLATE CAKE LAYER

1. 1 Package of Chocolate Cake Mix.
2. 1 1/4 Cups of Water.
3. 1/2 Cup of Vegetable Oil.
4. 3 Eggs.

RICOTTA CHEESE LAYER

1. 2 Lbs (32 Ounces) of Ricotta Cheese.
2. 4 Eggs.
3. 3/4 Cup of Granulated Sugar.
4. 1 Teaspoon of Vanilla Extract.

CHOCOLATE FROSTING LAYER

1. 1 (5.2 Ounce) Package of Chocolate Pudding Mix.
2. 1 Cup of Cold Milk.
3. 1 (8 Ounce) Tub of Cool Whip.

FOR THE CHOCOLATE CAKE LAYER

1. Preheat your oven to 350 degrees F and spray your 9x13 inch pan with baker's spray.
2. In a large bowl place your cake mix, then add the water, vegetable oil and eggs and mix until well incorporated.
3. Pour your cake batter into your 9x13 inch pan and set aside.

FOR THE RICOTTA CHEESE LAYER

1. In a separate bowl with a handheld or stand mixer with paddle attachment beat your ricotta cheese, eggs, sugar and vanilla until combined.
2. Carefully pour your ricotta cheese mix on top of the chocolate cake mix as evenly as possible.
3. 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.

FOR THE CHOCOLATE FROSTING LAYER

1. In a medium bowl stir your milk and chocolate pudding mix together until combined.
2. Now fold your cool whip into your pudding mix until combined.
3. Now spread the chocolate frosting over the top of the cake, cover and place back in the fridge for a few more hours.

Notes

1. 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 🙂

Adapted from Paula Deen

Adapted from Paula Deen

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/