Gooey Chocolate Italian Layer Cake

8-12
Servings
10-15m
Prep Time
8-24h
Cook Time
8h 10m
Ready In


"I saw this posted online a few weeks ago; and, it reminded me of my friends Italian Chocolate Cake which is delicious; and, I haven't made it years. So, I had her send me her version of the recipe. chewnibblenoshdotcom is the original post I saw; but, this recipe has been around quite a while with many versions out there. This is my friends which I wanted to share. The coolest thing ... you put the ricotta on top of the chocolate cake layer ... but, it sinks to the bottom as it bakes. It's very cool. Cook time DOES include time for the cake to rest in the refrigerator after frosting."

Original recipe yields 8-12 servings
OK
  • CHOCOLATE LAYER
  • RICOTTA LAYER
  • WHIPPED TOPPING LAYER
  • Garnish

Nutritional

  • Serving Size: 1 (349 g)
  • Calories 965.8
  • Total Fat - 50.4 g
  • Saturated Fat - 29.2 g
  • Cholesterol - 183.1 mg
  • Sodium - 1269.2 mg
  • Total Carbohydrate - 92.2 g
  • Dietary Fiber - 2.3 g
  • Sugars - 70.3 g
  • Protein - 41.3 g
  • Calcium - 1180.7 mg
  • Iron - 3.3 mg
  • Vitamin C - 6.6 mg
  • Thiamin - 0.1 mg

Step 1

Baking Pan ... I like to line the pan (13x9) with parchment paper lightly buttered; but, you can also use a nonstick baking spray as well. Make sure to preheat the oven to 350 degrees; and, the cake will be baked on the middle shelf.

Step 2

Cake ... Prepare your cake batter according to the box directions; then, fold in the chocolate chips. Pour the batter into the pan. Knock it down on the counter a few times ... this gets rid of any air bubbles; and evens the mix out.

Step 3

Ricotta ... In a mixing bowl; add the eggs, sugar and vanilla, and beat until smooth. You can use a stand or hand mixer; or, even whisk by hand. Since I used a hand mixer for the cake mix; I used the same for this. I simply rinsed off the beaters. Once the eggs are a light yellow color, add the ricotta. Then, mix until combined and smooth.

Step 4

Pour the ricotta over the chocolate cake, spreading it out carefully, not to mix the two together. Yes, they do switch places during baking.

Step 5

Bake ... On the middle shelf for 1 hour in a 350 degree oven. Use a knife to test the doneness ... if it comes out clean when you insert it in the center, it is done. Remember, there are chocolate chips in there, so it will be gooey; but, you want the batter done. Remove from the oven, and let it cool completely.

Step 6

Frosting ... As the cake cools; prepare your frosting. Can't get much easier. Add the cool whip, pudding mix, milk, and raspberry liquor (or extract) to a large bowl; and, fold to combine. Then, top the cake. Cover your cake well with plastic wrap; and, refrigerate at least 6-8 hours. I actually like to make this the day before; so, it can set over night.

Step 7

Finish, Garnish, Serve, and ENJOY! ... Simply toss the raspberries in a little sugar (to taste), cut the cake into squares; and garnish with the raspberries. Finish with plenty of shaved dark chocolate. Decadent and rich; but, worth it ... if you want to get fancy - add a mint sprig.

Tips & Variations


No special items needed.

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