The cake resembles a mousse-like consistency on top (Image: Getty)
Italian love is “delightfully light, yet decadent”, according to developer, baker, and writer Kayla Huang for The Kitchen.
The is “super easy to prepare” thanks to the shortcuts provided by chocolate cake mix and instant chocolate pudding.
“It’s much quicker to prepare than meets the eye,” Kayla promised, but regardless of the shortcuts used, it still delivers a smooth and creamy finish.
However, the baking time is still around an hour, and the cake needs to rest for another couple of hours before serving.
Best made in the early morning, the Italian love cake is a lovely treat after supper.
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Box ingredients can help to cut corners when baking (Image: Getty)
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Italian love cake recipe
Ingredients
- Cooking spray
- One box of chocolate cake mix
- Water, eggs, and oil are needed for the cake mix (see package directions)
- 1.5 tsp instant espresso powder
- Two lbs of ricotta cheese
- 3/4 cup of granulated sugar
- 1/3 cup packed light brown sugar
- Three large eggs
- Two tsp vanilla extract
- Half tsp kosher salt
For the topping
- Whipped cream
- One box of instant chocolate pudding mix
- Two cups of cold whole milk
Don’t miss… [TIPS]
Chocolate cake can still be light (Image: Getty)
Method
Preheat the oven to 180C. Line the bottom and sides of a (9×13-inch) baking pan with parchment paper.
Following the packet instructions, mix in the water, eggs, oil, and instant espresso powder. Pour into the baking pan and smooth the top.
In a food processor, blitz the ricotta cheese, granulated sugar, light brown sugar, three eggs, vanilla extract, and kosher salt until well combined. Pour evenly over the cake batter.
Bake for about an hour to one hour 10 minutes; the cake will have risen, and a toothpick inserted into the cake comes out clean. Place the pan on a wire rack and let cool completely for about two-and-a-half hours.
While the original recommends Cool Whip for the topping, the UK equivalent is whipped cream.
To make the decadent topping, whisk the instant chocolate pudding mixture with milk until dissolved, then let it sit for about a minute to thicken. Fold whipped cream into the chocolate pudding mixture until well combined.
Spoon the chocolate pudding and whipped cream mixture over the fully cooled cake and refrigerate until the topping is set (at least four hours).