Ingredients
Equipment
Method
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish to prevent sticking.
- Blend the ricotta cheese, sugar, and vanilla extract in a bowl until smooth and creamy.
- Add the large eggs one at a time, ensuring each is fully incorporated before the next.
- Combine in another bowl the chocolate cake mix, oil, water, and three large eggs. Mix until smooth.
- Pour the cake batter evenly into the prepared baking pan.
- Gently pour the ricotta mixture over the cake batter without mixing them together.
- Bake for 60–70 minutes, or until the center is set.
- Cool the cake completely to room temperature.
- Whisk the instant chocolate pudding mix with cold milk until smooth, then let it rest for 2–3 minutes.
- Fold in the whipped topping gently until combined.
- Spread the pudding mixture evenly over the cooled cake.
- Refrigerate for at least 4 hours before serving.
Nutrition
Notes
For the best flavor and texture, allow the cake to chill before serving. Optionally, serve with chocolate shavings on top.