Layered Chocolate Cake (Print Version)
# Ingredients:
→ Ricotta Mixture
01 -
2 tubs (15 oz each) of ricotta cheese
02 -
1 teaspoon pure vanilla
03 -
4 eggs, at room temperature
04 -
1 cup white sugar
→ Cake Base
05 -
1 standard box (15.25 oz) of chocolate or devil's food cake mix
06 -
1 cup water
07 -
3 eggs
08 -
1/2 cup vegetable or canola oil
→ Chocolate Topping
09 -
1 package (5 oz) instant chocolate pudding
10 -
1 tub (8 oz) whipped topping, thawed
11 -
3 cups cold milk
# Instructions:
01 -
Turn on your oven and set it to 350°F. Spray a 9x13 pan with non-stick spray so it doesn’t stick. Set it aside for now.
02 -
Use a large bowl to stir together ricotta, sugar, and vanilla until it’s smooth and creamy. Crack in the eggs one at a time, mixing thoroughly after each one. Keep stirring until it’s all combined.
03 -
In a medium bowl, blend the cake mix, oil, water, and eggs. Stir or whisk until the batter looks smooth with no clumps. Pour this mixture into the greased baking pan.
04 -
Gently pour the ricotta mixture over the cake batter in the pan, spreading it evenly. Pop it in the oven and bake for 60-70 minutes. When done, the cake should be mostly firm, though if the center jiggles slightly, that’s okay! Let it cool down completely.
05 -
Empty the pudding mix into a clean bowl, then add the cold milk. Whisk quickly until it thickens after resting for 2-3 minutes. Fold in the thawed whipped topping until everything's fluffy and smooth.
06 -
Spread the pudding topping all over the cooled cake. Cover it up and let it chill in the fridge for at least 4 hours, or leave it overnight for the best taste.
# Notes:
01 -
This dessert is magic—during baking, the layers flip, so ricotta rises to the top while the cake heads to the bottom!
02 -
Plan ahead! Let the layers settle and flavors deepen by making this dessert the day before serving.