Italian Love Cake Recipe | Rich Creamy Chocolate Dessert with Frosting
This Italian Love Cake layers a chocolate cake with a creamy ricotta cheesecake that magically flips in the oven, then finishes with a glossy sour cream chocolate frosting. It’s an easy, make-ahead crowd-pleaser with bakery-level results.
Ingredients
Ingredients
- 1 box chocolate cake mix (15.25 ounces), plus ingredients listed on the box (usually eggs, oil, water)
- 1 teaspoon espresso powder (optional)
- 2 pounds whole-milk ricotta, well drained if very wet
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 tablespoon cornstarch
- 1 1/2 cups semisweet chocolate chips
- 3/4 cup sour cream, room temperature
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Instructions
- Heat the oven to 350°F (175°C), lightly grease a 9x13-inch metal pan, and line the bottom with parchment.
- Prepare the chocolate cake batter according to the box instructions and whisk in the espresso powder, then pour the batter evenly into the prepared pan and tap to level.
- In a large bowl, beat the ricotta until smooth, then mix in the eggs, sugar, vanilla, salt, and cornstarch until fully combined without overbeating.
- Slowly pour the ricotta mixture over the cake batter without stirring and gently spread it to the corners.
- Bake for 50–60 minutes until the center is set and a tester inserted in the cake portion comes out mostly clean, then cool on a wire rack for 1 hour and chill uncovered for at least 3 hours or overnight.
- In a microwave-safe bowl, melt the chocolate chips and butter in short bursts, stirring until smooth, then whisk in the sour cream, vanilla, and a pinch of salt until shiny and spreadable.
- Spread the frosting over the chilled cake, slice with a warm clean knife, and serve slightly chilled or at cool room temperature.
Notes
If using a glass pan, bake at 325°F (165°C) and add 5–10 minutes, watching for doneness. Drain ricotta well to avoid a loose custard. Chill thoroughly for clean slices. The cake keeps refrigerated 4–5 days and freezes up to 2 months. Variations include adding orange zest, extra espresso powder, amaretto, mini chocolate chips, or swirling raspberry jam into the frosting.