Ingredients:

  • 1 box (15.25 oz) chocolate cake mix
  • 3 large eggs (for cake mix)
  • 0.5 cup vegetable oil
  • 1 cup water or brewed coffee
  • 32 oz whole milk ricotta cheese, drained
  • 0.75 cup granulated sugar
  • 4 large eggs (for ricotta layer)
  • 1 tsp pure vanilla extract
  • 1 package (3.9 oz) instant chocolate pudding mix
  • 1 cup cold whole milk
  • 8 oz whipped topping

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large bowl, combine the chocolate cake mix, 3 eggs, oil, and water. Beat until smooth and glossy.
  3. In a separate bowl, whisk together the drained ricotta cheese, 0.75 cup sugar, 4 eggs, and vanilla extract until smooth.
  4. Carefully pour the ricotta mixture over the raw cake batter, spreading it to the edges.
  5. Bake for 50 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan for at least 1 hour.
  6. Whisk 3.9 oz chocolate pudding with 1 cup cold whole milk for 2 minutes until thickened.
  7. Gently fold the 8 oz whipped topping into the pudding until it looks like a silky mousse.
  8. Spread the mousse topping over the cooled cake. Chill for at least 4 hours before slicing.