Description

This Italian Love Cake presents a harmonious blend of textures and flavors. It features a tender, moist chocolate cake base, generously topped with a rich, creamy ricotta cheese filling. The dessert is crowned with a light and airy chocolate whipped cream, offering a delightful contrast to the dense layers below. Each slice delivers a balanced sweetness and a comforting, decadent experience, ideal for any special occasion or a delightful everyday treat.

Ingredients

Scale

**For the Chocolate Cake Layer:**
1 ½ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
2 large eggs
¾ cup milk
½ cup vegetable oil
1 ½ teaspoons vanilla extract
¾ cup hot water or hot brewed coffee
**For the Ricotta Layer:**
24 ounces (about 3 cups) whole milk ricotta cheese, well-drained
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons all-purpose flour or cornstarch
**For the Chocolate Whipped Cream Topping:**
2 cups heavy cream, very cold
½ cup powdered sugar
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract

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Instructions

**Prepare the Chocolate Cake Layer:** Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the hot water or hot brewed coffee until the batter is smooth. Pour the batter into the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Do not overbake.
**Prepare the Ricotta Layer:** While the cake is still warm (but not hot), prepare the ricotta layer. In a large bowl, combine the well-drained ricotta cheese, granulated sugar, eggs, vanilla extract, and all-purpose flour or cornstarch. Mix until smooth and well combined.
**Assemble and Bake Again:** Carefully pour the ricotta mixture evenly over the warm chocolate cake layer in the pan. Return the pan to the oven and bake for another 25-30 minutes, or until the ricotta layer is set and lightly golden around the edges. A toothpick inserted into the ricotta layer should come out clean.
**Cool:** Remove the cake from the oven and let it cool completely on a wire rack. Once at room temperature, cover the pan and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set properly.
**Prepare the Chocolate Whipped Cream Topping:** In a large, chilled bowl, combine the very cold heavy cream, powdered sugar, unsweetened cocoa powder, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form.
**Finish and Serve:** Spread the chocolate whipped cream evenly over the chilled cake. You can create decorative swirls with the back of a spoon or an offset spatula. Slice into squares and serve cold.

Notes

Ensure your ricotta cheese is well-drained to prevent a watery filling. You can place it in a fine-mesh sieve lined with cheesecloth over a bowl in the refrigerator for a few hours or overnight.

Do not overmix the cake batter; mix until just combined to ensure a tender crumb.

Chilling the cake thoroughly is crucial for the layers to set and for easy slicing.

For an extra rich chocolate flavor in the cake, use hot brewed coffee instead of hot water.

Adjust the sweetness of the whipped cream to your preference by adding more or less powdered sugar.

Prep Time: 40 minutes
Cook Time: 50 minutes

Nutrition

Calories: 500
Fat: 30g
Carbohydrates: 55g
Protein: 12g