Description
An exquisite dessert that combines the richness of chocolate with creamy ricotta cheese, perfect for any occasion.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 cup water
- 3 large eggs
- ½ cup vegetable oil
- 2 pounds (32 oz) whole milk ricotta cheese (room temperature)
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 package (5.1 oz) instant chocolate pudding mix
- 1 cup cold milk
- 1 container (8 oz) frozen whipped topping, thawed
- Chocolate shavings or mini chocolate chips for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper.
- Combine the cake mix, water, eggs, and vegetable oil in a large mixing bowl. Beat for about 2 minutes until smooth.
- Beat together the ricotta cheese, eggs, sugar, and vanilla extract until completely smooth.
- Pour the chocolate batter into the prepared pan. Spoon the ricotta mixture over the top gently.
- Bake for 60 to 70 minutes, checking at 55 minutes to prevent overbaking.
- Cool the cake in the pan on a wire rack for at least 2 hours, then refrigerate for 2 hours or overnight.
- Whisk the pudding mix and cold milk for 2 minutes until thick, then fold in the thawed whipped topping.
- Spread the pudding mixture over the cooled cake. Garnish if desired.
- Refrigerate for at least 4 hours before slicing and serving.
Notes
Serve with whipped cream or fresh berries for an elevated experience. Leftovers can be stored covered in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 65mg