Sicilian Love Cake

Level: Intermediate
Total: 2 hr 10 min (includes cooling time)
Active: 30 min
Yield: 12 servings


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


  • 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.


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Sicilian Love Cake