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Chocolate Italian Love Cake is what happens when a classic ricotta cheesecake meets a rich chocolate cake, and they throw a frosting party on top! Inspired by Valerie Bertinelli’s version, this cake ditches the box mix for a fully scratch-made upgrade.
The result? A showstopping dessert with layers of chocolatey goodness, creamy ricotta filling, and a cloud of cocoa cream cheese whipped frosting.
This cake is part chocolate cake, part ricotta cheesecake, and 100% magic. When you pour the ricotta mixture over the cake batter, they do a little switcheroo in the oven, swapping places and swirling together like they’re at an exclusive dessert party.
The result is a layered masterpiece that’s as fun to make as it is to eat!
Here is Why This Italian Love Cake Recipe Works
No box mix: This cake is made entirely from scratch, so you get all the rich, homemade flavors a cake deserves. No artificial ingredients or mystery flavors here.
Mind-blowing layers: The ricotta filling magically sinks to the middle while baking, creating layers of chocolate cake and creamy filling…no assembly required.
Whipped frosting dreams: The cocoa cream cheese whipped frosting is light, fluffy, and chocolatey, because why settle for plain old buttercream?
Crowd-proof dessert: Whether it’s a dinner party, potluck, or just a Tuesday, this cake is fancy enough to impress and easy enough to whip up anytime.
The Ingredients
Pantry: Unsweetened cocoa powder, sugar, all-purpose flour, baking powder, baking soda, powdered sugar.
Dairy: Milk, ricotta cheese, cream cheese, heavy whipping cream.
Pantry Seasonings: Vanilla extract, salt.
Beverages: Hot coffee or water.
Refrigerated Items: Eggs, vegetable oil.
If you love desserts with magical layers like this Chocolate Cake with Ricotta Filling, check out my Chocoflan Cake! Its creamy flan and rich chocolate layers swap places as it bakes
Variations
Chocolate Hazelnut Love Cake: Swap out the frosting’s cocoa powder for hazelnut spread (whisk it into the cream cheese) and sprinkle chopped toasted hazelnuts.
Cherry Almond Love Cake: Fold ½ cup of chopped maraschino cherries into the ricotta layer and add 1 teaspoon of almond extract to the cake batter.
Peanut Butter Chocolate Love Cake: Replace ¼ cup of the vegetable oil with creamy peanut butter. Whisk ⅓ cup peanut butter into the cream cheese frosting.
If you like this recipe, you might like our chocolate cassata cake.
Recipe Tip
- Bring your eggs, milk, and ricotta to room temperature before mixing for smoother batters and even baking.
- Sifting the flour, cocoa powder, and leaveners will ensure all the lumps get removed.
- Use a measuring cup or ladle to pour the ricotta mixture evenly over the cake batter.
- Insert a toothpick into the center of the cake. It should come out clean or with just a few moist crumbs. If it’s still wet, give it a few more minutes.
- Let the cake cool fully to avoid melting your whipped frosting into a puddle.
- Use cold cream for the frosting to get stiff peaks and a light, airy texture.
Storage
Refrigerate: Cover the cake tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 3 days.
Freeze: To freeze, slice the cake into individual portions and wrap each slice tightly in plastic wrap. Place the wrapped slices in a freezer-safe container, and freeze for up to 3 months.
Chocolate Cake with Ricotta Filling
This Chocolate Cake with Ricotta Filling combines elegance and ease in one delicious dessert. With its magical layers and luscious frosting, it’s perfect for any occasion.
Grab your whisk, channel your inner Italian pastry chef, and let this cake bring a little amore to your kitchen!
Did you try this recipe? Please take a moment to leave a star rating and comment below.
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Ingredients
Cake
- ¾ cup unsweetened cocoa powder, 60 grams
- ¾ cup hot coffee or water, 180 grams
- 2 cups sugar, 400 grams
- ½ cup vegetable oil, 110 grams
- 2 eggs
- ¾ cup milk, 170 grams
- 2 teaspoons vanilla extract
- 1-¾ cups all-purpose flour, 210 grams
- 1-½ teaspoons baking powder
- 1- ½ teaspoons baking soda
- 1 teaspoon salt
Ricotta Filling:
- 24 ounces ricotta cheese, 3 cups; 881 grams
- 3 large eggs
- ¾ cup sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Cream Cheese Whipped Frosting:
- 8 ounces cream cheese, softened
- 2-½ cups heavy whipping cream, cold
- 1-⅓ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Make the Cake:
- Preheat the oven to 350°F. Prepare a 13 x 9-inch pan by lining it with parchment paper. Ensure the pan is at least 2 inches tall to accommodate the cake.
- In a large mixing bowl, whisk together the cocoa powder and hot coffee (or water) until smooth.
- Add the sugar, vegetable oil, eggs, milk, and vanilla extract. Mix well until fully combined.
- Place a sifter over the bowl and sift in the flour, baking powder, baking soda, and salt. Mix until the batter is smooth and lump-free.
- Pour the batter into the prepared 13 x 9-inch pan.
Make the Ricotta Filling:
- In a separate bowl, beat together the ricotta cheese, eggs, sugar, vanilla extract, and salt until smooth.
- Pour the ricotta mixture over the chocolate cake batter. I used a measuring cup to distribute it evenly across the surface.
- Bake the cake in the preheated oven for 60 to 70 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
Make the Cream Cheese Whipped Frosting:
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and free of lumps. Set aside.
- Whip the Cream Mixture: In a separate bowl, combine the heavy whipping cream, powdered sugar, cocoa powder, salt, and vanilla extract. Whip on medium speed until stiff peaks form.
- Fold one-third of the whipped cream into the cream cheese mixture to lighten it. Add another third of the whipped cream and gently fold in until incorporated. Fold in the remaining whipped cream, mixing until fully combined and fluffy.
- Once the cake is completely cool, spread the frosting evenly over the top.
Notes
- The frosting recipe makes enough to cover the entire cake, including the sides, if you take it out of the pan. Or, keep it simple by leaving the cake in the pan and spreading a thick layer just on top.
- Make sure your eggs, milk, and ricotta are at room temperature.
- Use a 13 x 9-inch pan with at least 2-inch-high sides to avoid any batter overflow.
- Bake until the top is set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool fully before adding the frosting to avoid melting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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