Why You’ll Fall in Love
| Reason | Quick Take |
|---|---|
| Cheesecake vibes, minus the fuss | The baked ricotta layer turns ultra‑smooth and lightly sweet—no water‑bath or springform required. |
| Chocolate for everyone | Deep cocoa flavor from the cake and pudding, yet mellow enough that non‑chocoholics still swoon. |
| Make‑ahead magic | The texture actually improves after an overnight chill, freeing you up on party day. |
| Feeds a crowd | One 9 × 13‑inch pan yields 12–16 generous slices. |
📝 Ingredient Checklist
Cake Layer
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1 box chocolate cake mix (15.25 oz)
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Eggs, oil, and water as listed on the box
Ricotta “Cheesecake” Layer
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2 lb ricotta cheese (whole‑milk for best texture)
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4 large eggs
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¾ cup granulated sugar
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1 tsp pure vanilla extract
Pudding‑Cream Topping
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1 box instant chocolate pudding mix (5.9 oz family size)
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1 ½ cups cold milk (whole or 2 %)
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8 oz whipped topping (Cool Whip) or stabilised whipped cream
Tip: Let the ricotta drain in a fine‑mesh sieve for 30 minutes if it seems watery; a drier ricotta prevents a soupy center.
👩🍳 Step‑by‑Step
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Prep Heat oven to 350 °F / 175 °C. Lightly grease a 9 × 13‑inch metal baking pan (or line with parchment for easy lifting).
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Cake Batter Prepare the boxed mix per package directions. Pour batter into the pan and spread evenly.
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Ricotta Layer In a large bowl, beat ricotta, eggs, sugar, and vanilla until silky. Gently spoon the mixture over the cake batter—do not swirl. (During baking, the layers will magically flip!)
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Bake 60 minutes, or until the center barely jiggles and a toothpick through the cheesecake layer comes out mostly clean. If the top darkens too quickly, tint with foil for the final 15 minutes.
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Cool Set pan on a rack until room‑temperature, then refrigerate at least 4 hours (overnight produces perfect, clean slices).
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Topping Whisk pudding mix with cold milk for 2 minutes until thick. Fold in whipped topping. Spread over chilled cake. Return to fridge 1 hour to set.
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Serve Slice with a sharp, hot knife (dip in warm water, wipe dry between cuts) for picture‑perfect layers.
🌟 Variations & Pro Tips
| Twist | How to Do It |
|---|---|
| “Tiramisu” Love Cake | Swap chocolate mix for vanilla; add 1 Tbsp instant espresso to the ricotta layer and use cheesecake‑flavor pudding on top. |
| Black Forest | Stir ½ cup chopped cherries into the ricotta; garnish finished cake with cherry pie filling and shaved chocolate. |
| Citrus‑Kissed | Add zest of 1 orange and 1 lemon to the ricotta for a bright note against the chocolate. |
| Boozy Finish | Brush the cooled cake surface with ¼ cup coffee liqueur before frosting. |
Storage:
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Fridge → Covered, up to 5 days.
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Freezer → Flash‑freeze slices on a tray, wrap individually, store up to 2 months; thaw overnight in fridge.
📸 Styling Idea for Social
Cut the cake into squares, stack two offset pieces to showcase the flip‑flopped layers, dust lightly with cocoa powder, and add a fresh strawberry or mint sprig on top. Instant Pinterest gold!