| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- 1 box chocolate cake mix, plus the ingredients called for in the directions
- Canola oil, for preparing the pan
- 28 ounces ricotta cheese (3 1/2 cups)
- 4 ounces mascarpone (1/2 cup)
- 3 large eggs
- 3/4 cup sugar
- 1/8 teaspoon kosher salt
- 10 ounces mascarpone (1 1/4 cups)
- 1 cup whole milk
- One 3.9-ounce box instant chocolate pudding mix
- 1 tablespoon sugar
Instructions
- Preheat the oven according to the cake mix directions. Coat a 9-by-13-inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside.
- To make the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth. Gently pour the filling onto the cake pan of chocolate batter so the top is completely white. Bake until a skewer inserted in the center comes out clean and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely.
- To make the frosting: Just before serving, blend together the mascarpone, milk, chocolate pudding mix and sugar in the bowl of a stand mixer until smooth. Using an offset spatula, spread the frosting evenly over the cake and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 569 |
| Total Fat | 32 g |
| Saturated Fat | 15 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 1 g |
| Sugar | 39 g |
| Protein | 15 g |
| Cholesterol | 122 mg |
| Sodium | 732 mg |
Reviews
Easy to make
Took longer to bake
Not a fan
Didn’t care for it
Took longer to bake
Not a fan
Didn’t care for it
Made this with a Red Velvet cake. It came out exactly as it looked, and described (although I had to bake it for closer to an hour rather than the 40 minutes stated in the recipe). My family was not crazy about it. Maybe because the frosting wasn’t as sweet as regular cake frosting or buttercream. I doubt I’ll be making it again.
DANGER DELICIOUS!
AMAZING CAKE!
Having a piece from the fridge… the BEST!
Room temperature still Yum.
AMAZING CAKE!
Having a piece from the fridge… the BEST!
Room temperature still Yum.
I made this cake twice, for Christmas and Easter, and everyone loved it! It’s delicious, not too sweet, and the ricotta filling gives it a lighter texture than traditional chocolate cakes. It’s a big winner!
Love the recipe but the bottom of my cake was soggy
I was really hoping I would love this cake. I followed the directions exactly and used high quality, full fat ingredients. It came out just like the picture, the texture was good, but the taste was still just so-so. Fyi, mine took longer than 40 minutes to cook.
I tried a slightly “lighter” version and it worked! Used 4 oz (1/2) cup mascarpone for cake and 4 oz plus 6 oz Neufchatel (light cream cheese) for for frosting. Will substitute lighter cream cheese for ALL mascarpone in future. Also used part skim (smooth) ricotta. (Some brands are more textured than others and that makes a difference for me). I was nervous about the cooking time after reading others’ comments. Followed cake box instructions for non-stick pans: 325. After 40 mins it was still jiggly in the middle, so I covered the pan with foil and cooked another 10 mins. Perfect!!
So good! Took an hour to cook. But who cares!
Can anyone offer a suggestion as to how this is best served room temperature or refrigerated? I just have a feeling it might have a better taste refrigerated then room temp but I haven’t tried it yet waiting for the cake to cool completely now
We did not enjoy this cake. The filling had an off putting texture with little flavor.