Description
A recipe for a moist chocolate cake featuring a creamy ricotta layer that magically separates during baking, topped with chocolate pudding frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 1 cup whole milk
- 1 cup ricotta cheese, whole milk
- 2 large eggs, separated
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (3.9 ounce) package instant chocolate pudding mix
- 2 cups cold milk (for pudding)
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, 1 1/2 cups sugar, cocoa powder, baking soda, and salt.
- Add the water, 1/2 cup oil, 1 teaspoon vanilla extract, and vinegar to the dry ingredients. Mix until just combined. Do not overmix.
- Pour the batter into the prepared baking pan.
- In a separate medium bowl, whisk together the whole milk and ricotta cheese until smooth.
- In another small bowl, whisk the 2 egg yolks with the remaining 1/2 cup sugar and 1 teaspoon vanilla extract until pale. Add this mixture to the ricotta mixture and stir well.
- In a clean, dry bowl, beat the 2 egg whites until stiff peaks form. Gently fold the beaten egg whites into the ricotta mixture.
- Carefully spoon dollops of the ricotta mixture evenly over the chocolate batter in the pan. Do not spread or mix them in.
- Bake for 40 to 45 minutes, or until a toothpick inserted near the edge comes out clean. The layers will separate during baking.
- Let the cake cool completely on a wire rack.
- Prepare the pudding frosting: Whisk the instant pudding mix with 2 cups cold milk until thick, about 2 minutes. Let it set for 5 minutes.
- In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold the whipped cream into the set pudding.
- Spread the pudding frosting evenly over the cooled cake. Chill for at least 2 hours before slicing and serving.
Notes
- For the best layering effect, do not stir the ricotta mixture into the chocolate batter; simply drop spoonfuls onto the surface.
- You can make this cake one day ahead; store it covered in the refrigerator.
- Use whole milk ricotta for the creamiest filling layer.
- Prep Time: 25 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45
- Sodium: 250
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 2
- Protein: 8
- Cholesterol: 65