Ingredients:

  • 15.25 oz high-quality chocolate cake mix
  • 3 large eggs (for cake batter)
  • 0.5 cup vegetable oil
  • 1 cup water
  • 32 oz whole milk ricotta cheese
  • 4 large eggs (for ricotta layer)
  • 0.75 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 3.9 oz instant chocolate pudding mix
  • 1 cup whole milk, cold
  • 8 oz stabilized whipped topping

Instructions:

  1. Preheat your oven to 325°F (163°C) and generously grease a 9x13-inch baking pan.
  2. In a large mixing bowl, prepare the chocolate cake batter by combining the cake mix, 3 eggs, vegetable oil, and water. Pour the batter into the prepared pan, spreading it evenly to the edges.
  3. In a separate bowl, beat the room-temperature ricotta, 4 eggs, 0.75 cup sugar, and vanilla extract until the mixture is smooth and pale.
  4. Carefully spoon the ricotta mixture over the raw cake batter. Spread gently but do not swirl the layers; physics will cause them to swap positions during the bake.
  5. Bake for 50 minutes or until a toothpick inserted into the cake portion comes out clean. Allow the cake to cool completely in the pan.
  6. Prepare the topping by whisking the instant chocolate pudding mix with 1 cup of cold whole milk for 2 minutes. Gently fold in the stabilized whipped topping until no streaks remain.
  7. Spread the mousse topping over the cooled cake and refrigerate for at least 4 hours, or ideally overnight, before slicing.