Have you ever baked a cake where the layers switch places in the oven? The Chocolate Sicilian Love Cake is a delightful dessert that does just that. This Italian-American classic combines a rich chocolate cake with a creamy ricotta layer, topped with a luscious cocoa cream cheese whipped frosting. The magic happens during baking when the ricotta layer sinks, creating a beautiful and delicious layered effect.
Why You’ll Love This Recipe
- Magical Layering: The unique baking process results in distinct layers without any extra effort.
- Rich and Creamy: Combines the decadence of chocolate cake with the creaminess of ricotta cheesecake.
- Perfect for Any Occasion: Whether it’s a family gathering or a special celebration, this cake is sure to impress.
- Perfect for Prep: The flavors deepen overnight, making it a great dessert to prepare in advance.
Ingredients
For the Chocolate Cake:
- ¾ cup (60g) unsweetened cocoa powder
- ¾ cup (180g) very hot water or hot coffee
- 2 cups (400g) granulated sugar
- ½ cup (110g) vegetable oil
- 2 large eggs
- ¾ cup (170g) milk
- 2 teaspoons vanilla extract
- 1¾ cups (210g) all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
For the Ricotta Filling:
- 24 ounces (681g) ricotta cheese
- 3 large eggs
- ¾ cup (150g) granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
For the Cocoa Cream Cheese Whipped Frosting:
- 8 ounces (226g) cream cheese, softened
- 2½ cups (600ml) heavy cream, cold
- 1⅓ cups (160g) powdered sugar
- ½ cup (45g) unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
How to Make Chocolate Sicilian Love Cake
1. Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Line a 13×9-inch baking pan with parchment paper.
- In a large mixing bowl, blend the cocoa powder with hot water or coffee until fully dissolved and smooth.
- Add the sugar, vegetable oil, eggs, milk, and vanilla extract. Mix until well combined.
- Sift together the flour, baking powder, baking soda, and salt directly into the mixture.
- Transfer the batter into the prepared baking dish and set it aside.
2. Prepare the Ricotta Filling:
- In a separate bowl, beat together the ricotta cheese, eggs, sugar, vanilla extract, and salt until smooth.
- Carefully spoon the ricotta filling over the chocolate batter, smoothing it out for even coverage.
3. Bake the Cake:
- Bake in the preheated oven for 60 to 70 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
4. Prepare the Frosting:
- Beat the softened cream cheese in a large bowl until it’s silky and lump-free.
- In a separate bowl, whip the cold heavy cream, powdered sugar, cocoa powder, salt, and vanilla extract until stiff peaks form.
- Fold one-third of the whipped cream into the cream cheese to lighten it. Then gently fold in the remaining whipped cream until fully combined and fluffy.
5. Assemble the Cake:
- Once the cake has fully cooled, evenly spread the frosting across the top.
- Chill the cake for a minimum of 2 hours before serving to enhance the flavors.
Helpful Tips
- Use Fresh Ricotta: For the best texture and flavor, use high-quality ricotta cheese.
- Don’t Overmix: When combining the whipped cream and cream cheese, fold gently to maintain a light and airy frosting.
- Chill Before Serving: Refrigerating the cake enhances the flavors and makes slicing easier.
Substitutions and Variations
- Coffee Enhancement: Using hot coffee instead of water intensifies the chocolate flavor.
- Flavor Twists: Add a teaspoon of almond extract to the ricotta layer for a nutty note.
- Frosting Variations: Incorporate a tablespoon of hazelnut spread into the frosting for a Nutella-inspired twist.
Frequently Asked Questions
Q: Can I make this cake ahead of time?
Yes! The cake develops even richer flavors after resting overnight.
Q: How do the layers switch during baking?
The ricotta layer is denser than the cake batter, so it sinks during baking, creating the signature layered effect.
Q: Can I freeze this cake?
Definitely! Just wrap each slice securely and store in the freezer for up to three months.
Storage Instructions
- Refrigerator Storage: Keep the cake covered in the fridge and enjoy within five days.
- Freezer Storage: Individually wrap slices in plastic wrap and foil, then freeze for up to three months.
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Conclusion
The Chocolate Sicilian Love Cake is a delightful dessert that combines the richness of chocolate cake with the creaminess of ricotta cheesecake, all topped with a fluffy cocoa frosting. Its unique layering and decadent flavors make it a standout treat for any occasion.
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Chocolate Sicilian Love Cake: A Magical Layered Dessert
- Total Time: ~3 hours 35 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
A magical layered dessert where creamy ricotta cheesecake meets rich chocolate cake—Chocolate Sicilian Love Cake delivers old-world charm with every decadent bite. Perfect for celebrations, make-ahead entertaining, or simply treating yourself!
Ingredients
For the Chocolate Cake:
¾ cup unsweetened cocoa powder (60g)
¾ cup very hot water or coffee (180g)
2 cups granulated sugar (400g)
½ cup vegetable oil (110g)
2 large eggs
¾ cup milk (170g)
2 tsp vanilla extract
1¾ cups all-purpose flour (210g)
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
For the Ricotta Filling:
24 oz ricotta cheese (3 cups)
3 large eggs
¾ cup granulated sugar
½ tsp vanilla extract
¼ tsp salt
For the Cocoa Cream Cheese Whipped Frosting:
8 oz cream cheese, softened
2½ cups heavy cream, cold
1⅓ cups powdered sugar
½ cup unsweetened cocoa powder
¼ tsp salt
1 tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C) and line a 13×9-inch pan with parchment paper.
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In a large bowl, blend cocoa powder with hot water or coffee until smooth.
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Add sugar, oil, eggs, milk, and vanilla. Stir to combine.
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Sift in flour, baking powder, baking soda, and salt. Stir until smooth.
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Pour batter into the prepared pan and set aside.
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In another bowl, beat ricotta, eggs, sugar, vanilla, and salt until smooth.
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Gently spoon ricotta mixture over chocolate batter and spread evenly.
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Bake for 60–70 minutes, until a toothpick comes out clean. Cool completely.
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For the frosting, beat softened cream cheese until smooth.
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In another bowl, whip cream, sugar, cocoa, salt, and vanilla to stiff peaks.
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Fold whipped cream into cream cheese in batches until fluffy.
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Spread frosting over cooled cake. Chill at least 2 hours before serving.
Notes
For deeper chocolate flavor, use coffee instead of water.
Use full-fat ricotta for best texture.
The cake tastes even better the next day—perfect for make-ahead!
Freeze in individual slices for quick treats later.
- Prep Time: 30 minutes
- Cook Time: 65 minutes ((Cooling & Chilling): 2 hours)
- Category: Dessert
- Method: Baking
- Cuisine: ITALIAN
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Protein: 9g
- Cholesterol: 85mg