Chocolate Italian Love Cake

Prep Time: 25 mins | Cook Time: 60 mins | Course: Dessert | Yield: 18

Chocolate love cake is a chocolate layer and a ricotta cheesecake layer that magically switch places while baking in the oven. This cake is so tender and delicious, and is adorned with a lofty chocolate cream cheese whipped cream layer. This would be great with a couple of tablespoons of orange zest in each layer as well. Inspired by Dahn Boquist of Savor The Best https://savorthebest.com/chocolate-italian-love-cake/ 

¾ cup unsweetened cocoa powder 

¾ cup hot water or coffee

2 cups sugar 

½ cup olive oil

2 eggs

¾ cup milk 

1 Tbsp vanilla 

1 ¾ cups flour

1 ½ tsp baking powder 

1 ½ tsp baking soda 

1 tsp salt 

Ricotta cheesecake:

32 oz ricotta cheese 

3 eggs

¾ cup sugar 

1 tsp vanilla 

Chocolate Whipped Frosting:

2 ½ cups heavy cream 

1 cup powdered sugar 

8 oz cream cheese, softened

½ cup unsweetened cocoa powder 

1 tsp vanilla 

Preheat oven to 350*. Spray oil a 9.13 baking dish and set aside. Whisk hot water and cocoa powder together in a mixing bowl. Mix in sugar, oil, eggs, milk, and vanilla. In another bowl, whisk flour, baking powder, baking soda, and salt together. Spoon dry ingredients over the batter and fold in with a rubber scraper until just incorporated. Spread evenly in the prepared pan. 

Whisk ricotta cheese with eggs, sugar, and vanilla. Drop by spoonfuls over the cake batter and spread evenly with a rubber scraper. Bake for 60-70 minutes, until a toothpick tester comes out batter-free. Allow to cool completely.

In a stand mixer, beat heavy cream and powdered sugar to soft peaks. Beat in softened cream cheese, cocoa powder, and vanilla, whipping to medium peaks. Spread evenly over the cake.