Sicilian Love Cake
- Level: Intermediate
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 569
- Total Fat
- 32
- Saturated Fat
- 15
- Carbohydrates
- 58
- Dietary Fiber
- 1
- Sugar
- 39
- Protein
- 15
- Cholesterol
- 122
- Sodium
- 732
- Total: 2 hr 10 min (includes cooling time)
- Active: 30 min
Ingredients
1 box chocolate cake mix, plus the ingredients called for in the directions
Canola oil, for preparing the pan
Mascarpone-Ricotta Filling:
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
Cocoa-Mascarpone Frosting:
10 ounces mascarpone (1 1/4 cups)
1 cup whole milk
One 3.9-ounce box instant chocolate pudding mix
1 tablespoon sugar
Directions
- 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.