Magic Layer Chocolate Cake (Print Version)
# Ingredients:
→ Ricotta Layer
01 -
2 15-ounce containers of ricotta cheese
02 -
1 cup of granulated sugar
03 -
1 teaspoon of vanilla extract
04 -
4 large eggs, room temperature
→ Chocolate Cake
05 -
1 15.25 ounce box of chocolate or devil's Food cake mix
06 -
1/2 cup canola or vegetable oil
07 -
1 cup of water
08 -
3 large eggs
→ Chocolate Pudding Frosting
09 -
1 5-ounce box of instant chocolate pudding
10 -
3 cups of cold milk
11 -
1 8-ounce container of whipped topping, thawed
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish with cooking spray. Set aside.
02 -
In a large mixing bowl, add the ricotta cheese, granulated sugar, and vanilla extract. Using an electric mixer, blend until smooth—this should take a couple of minutes. Then, add the eggs one at a time, mixing well after each addition until you have a silky-smooth mixture.
03 -
In a separate bowl, combine your chocolate cake mix, oil, water, and eggs. Whisk everything together until you have a smooth, lump-free batter.
04 -
Pour the chocolate cake batter into the greased pan, spreading it out evenly. Then, carefully pour the ricotta mixture over the cake batter. Don't worry if it looks strange—the layers will switch places while baking.
05 -
Place the pan in the oven and bake for about 1 hour to 1 hour and 10 minutes. The cake should be fully baked but still a little jiggly in the center. A toothpick inserted near the center should come out mostly clean. Let the cake cool to room temperature.
06 -
In a bowl, mix together the instant chocolate pudding mix and cold milk. Stir until thickened—this should take about 2-3 minutes. Once it's set, gently fold in the thawed whipped topping until you have a smooth, fluffy frosting.
07 -
Spread the chocolate pudding frosting evenly over the cooled cake. Cover the cake and refrigerate for at least 4 hours, or overnight if possible.
# Notes:
01 -
The layers will magically switch places during baking - the cake rises to the top while the ricotta settles to the bottom.
02 -
For best flavor and texture, chill the cake overnight before serving.
03 -
Garnish with cocoa powder, chocolate shavings, or fresh berries for an elegant presentation.
04 -
This cake keeps well in the refrigerator for up to 5 days.