Chocolate Italian Love Cake

Chocolate Italian Love Cake is a layered dessert that flips itself as it bakes, combining moist chocolate cake with creamy ricotta and pudding topping. Simple to make yet visually stunning, it's a crowd-pleasing treat perfect for any celebration.

Prep Time 30

Cook Time 1

Servings 16

Ingredients

Chocolate Cake Layer

¾ cup 60 g unsweetened cocoa powder
¾ cup 180 g very hot water or brewed coffee
2 cups 400 g granulated sugar
½ cup 110 g vegetable oil
2 large eggs
¾ cup 170 g milk
2 teaspoons vanilla extract
1¾ cups 210 g all-purpose flour
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt

Ricotta Filling

24 oz 881 g / 3 cups ricotta cheese
3 large eggs
¾ cup 150 g granulated sugar
½ teaspoon vanilla extract
¼ teaspoon salt

Cream Cheese Whipped Frosting

8 oz 225 g cream cheese, softened
2½ cups 600 ml cold heavy cream
1⅓ cups 160 g powdered sugar
½ cup 40 g unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon vanilla extract

Instructions

How to Make the Cake

Prepare the Oven and Pan:

Preheat your oven to 350°F (175°C). Line a 13 x 9-inch baking pan with parchment paper. Make sure the pan is at least 2 inches deep to accommodate the height of the cake.

Mix the Wet Ingredients:

In a large mixing bowl, whisk the unsweetened cocoa powder with the hot coffee (or hot water) until smooth and well-blended.
Add the granulated sugar, vegetable oil, eggs, milk, and vanilla extract. Whisk everything together until fully combined.

Add the Dry Ingredients:

Place a sifter over the bowl and sift in the flour, baking powder, baking soda, and salt. Mix until the batter is smooth and free of lumps.

Pour into Pan:

Transfer the chocolate cake batter into the prepared baking pan, spreading it evenly.

Make the Ricotta Layer

Prepare the Ricotta Filling:

In a separate bowl, beat together the ricotta cheese, eggs, granulated sugar, vanilla extract, and salt until the mixture is smooth and well-blended.

Add the Ricotta to the Cake:

Gently pour the ricotta mixture over the chocolate batter. Use a measuring cup or spoon to distribute it evenly across the top—do not mix the layers.

Bake:

Place the pan in the preheated oven and bake for 60 to 70 minutes, or until the top is set and a toothpick inserted into the center of the cake comes out clean.

Cool Completely:

Allow the cake to cool completely in the pan on a wire rack before frosting.

Make the Cream Cheese Whipped Frosting

Beat the Cream Cheese:

In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese until it’s completely smooth and lump-free. Set aside.

Whip the Cream Mixture:

In a separate mixing bowl, combine the cold heavy cream, powdered sugar, cocoa powder, salt, and vanilla extract. Whip on medium speed until stiff peaks form.

Combine the Frosting:

Fold one-third of the whipped cream mixture into the cream cheese to lighten it. Gently fold in the second third until incorporated, followed by the remaining whipped cream. Mix until the frosting is fully combined, light, and fluffy.

Frost the Cake:

Once the cake has cooled completely, spread the cream cheese whipped frosting evenly over the top.

Notes

The frosting recipe yields enough to generously cover the entire cake, including the sides, if you choose to remove it from the pan. For an easier approach, you can leave the cake in the pan and simply spread a thick layer of frosting over the top.
Be sure that your eggs, milk, and ricotta are brought to room temperature before mixing—this ensures smoother blending and a more even bake.
Always use a 13 x 9-inch baking pan with sides that are at least 2 inches high to prevent the batter from overflowing during baking.
Bake the cake until the top is fully set and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Allow the cake to cool completely before applying the frosting to avoid it melting or sliding off.