1 box chocolate cake mix, plus the ingredients called for in the directions
Canola oil, for preparing the pan
28 ounces ricotta cheese (3½ cups)
4 ounces mascarpone (½ cup)
3 large eggs
¾ cup sugar
⅛ teaspoon kosher salt
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:
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.