Description
Italian Love Cake is a delightful layered dessert featuring a moist chocolate cake base soaked in coffee syrup, topped with a creamy ricotta filling, and finished with a soft vanilla cake layer. The cake is crowned with whipped cream and chocolate shavings, creating a perfect balance of flavors and textures that evoke the rich tradition of Italian desserts.
Ingredients
Scale
For the Cake:
- 1 box chocolate cake mix (plus ingredients required on the box, usually water, eggs, and oil)
- 1 box vanilla cake mix (plus ingredients required on the box, usually water, eggs, and oil)
For the Ricotta Filling:
- 2 cups ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 cup heavy cream
For the Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings or cocoa powder (for garnish)
For Coffee Syrup (Optional):
- 1 cup brewed coffee
- 1/4 cup coffee liqueur (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chocolate cake layer.
- Prepare Chocolate Cake Batter: Follow the package instructions for the chocolate cake mix, combining the cake mix with the specified amounts of water, eggs, and oil. Pour the batter into a greased 9×13-inch baking pan to ensure the cake doesn’t stick.
- Prepare Vanilla Cake Batter: Prepare the vanilla cake batter separately according to the package directions and set it aside for later use.
- Bake Chocolate Cake: Bake the chocolate cake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully baked.
- Cool Chocolate Cake: Allow the cake to cool in the pan for 10 minutes; then remove from the pan and transfer it to a wire rack to cool completely. Cooling completely is important for layering.
- Make Ricotta Filling: In a mixing bowl, combine ricotta cheese, powdered sugar, vanilla extract, almond extract (if using), and heavy cream. Mix well until the filling is smooth and creamy.
- Soak Chocolate Cake: Once cooled, use a fork to poke holes all over the top of the chocolate cake layer. If using, pour the brewed coffee and coffee liqueur mixture evenly over the cake to soak in the flavors.
- Spread Ricotta Filling: Evenly spread the ricotta filling over the soaked chocolate cake layer, creating a smooth and creamy bed for the vanilla batter.
- Layer Vanilla Batter: Carefully pour the prepared vanilla cake batter over the ricotta filling layer without disturbing it to form the top cake layer.
- Bake Combined Layers: Return the pan to the oven and bake the layered cake for another 30-35 minutes, or until the vanilla cake layer is set and a toothpick inserted into the center comes out clean.
- Cool Fully: Allow the cake to cool completely in the pan before proceeding to the topping step to ensure the layers set perfectly.
- Prepare Whipped Topping: In a clean bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a fluffy and sweet whipped cream topping.
- Top the Cake: Once the cake is completely cooled, spread the whipped cream topping evenly over the vanilla cake layer.
- Garnish: Decorate the top of the cake with chocolate shavings or a light dusting of cocoa powder for an elegant finish.
- Serve: Slice the cake into servings and serve chilled or at room temperature for the best flavor and texture experience. Enjoy your Italian Love Cake!
Notes
- If desired, omit the coffee syrup for a non-alcoholic version or to reduce caffeine content.
- Ensure the chocolate cake layer is completely cooled before adding the ricotta filling to prevent melting.
- Use full-fat ricotta and heavy cream for the creamiest texture.
- Storing the cake in the refrigerator enhances flavor melding and keeps the whipped cream fresh.
- Let the cake rest for several hours or overnight for the best taste and moist texture.
- The almond extract in the ricotta filling is optional but adds a nice depth of flavor.
