This Italian Love Cake is a delightful fusion of chocolate and ricotta, perfect for celebrating love on Valentine’s Day.

Scale

Cooking spray

1 (15.25-ounce) box chocolate cake mix

Water

eggs

and oil needed for cake mix (see package directions)

1 1/2 teaspoons instant espresso powder (optional)

2 pounds whole-milk ricotta cheese

3/4 cup granulated sugar

1/3 cup packed light brown sugar

3 large eggs

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

1 (8-ounce) container Cool Whip

thawed

1 (3.9-ounce) box instant chocolate pudding mix

2 cups cold whole milk

Preheat your oven according to the chocolate cake mix package instructions and prepare a 9×13-inch baking pan with cooking spray.
Prepare the chocolate cake mix according to package directions, adding the instant espresso powder if using. Pour the batter into the prepared pan and bake as directed.
In a large bowl, mix the ricotta cheese, granulated sugar, brown sugar, eggs, vanilla extract, and kosher salt until smooth.
Once the chocolate cake is baked and cooled slightly, pour the ricotta mixture over the top of the cake.
Return the cake to the oven and bake until set, about 25 to 30 minutes.
Let the cake cool completely. In a separate bowl, combine the Cool Whip, instant chocolate pudding mix, and cold milk, mixing until smooth.
Spread the chocolate pudding mixture over the cooled cake. Chill in the refrigerator for at least an hour before serving.

For added flair, consider garnishing with chocolate shavings or fresh berries before serving.

Keywords: Italian Love Cake, Valentine's Day, dessert, chocolate cake, ricotta cheese