Sicilian Love Cake

Sicilian Love Cake
  • Yield: 12 servings
  • Ease of cooking: Easy
    Method of cooking: Baking
  • Prep time: 1 hour 30 minutes
    Cooking time: 40 minutes


  • 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 (3½ cups)
  • 4 ounces mascarpone (½ cup)
  • 3 large eggs
  • ¾ cup sugar
  • ⅛ teaspoon kosher salt
  • Cocoa-Mascarpone Frosting:
  • 10 ounces mascarpone (1¼ 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:
  1. 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:
  1. 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.
Recipe courtesy of Valerie Bertinelli.