Torta d’amore or chocolate Italian Love Cake is the perfect dessert to serve your amore this Valentine’s day. It’s layers of love wrapped up in one decedent cake.

The Layers of Love:

1. The first layer of the cake is made with a simple box cake. We know, a box cake? Hear me out…it’s easier. That’s basically it. Feel free to make a homemade cake from scratch if you’re feeling extra. We like to replace the water in the cake with buttermilk which completely elevates the box cake and disguises it as a homemade cake! They’ll never know….
2. The second layer is the ricotta layer. In the baking process it becomes the base layer but it starts out as the second layer. The science of cooking! If we were to choose whether to make a homemade cake or homemade ricotta for this cake we would choose ricotta every time! It’s not necessary but we recommend making Homemade Ricotta in advance (up to a week in advance).
3. The third layer is the frosting. Without the frosting this cake is nothing. We have two versions of frosting we love for this cake so we decided to include BOTH! First up is the Nutella frosting. If you love Nutella, look no further…this is the frosting of your dreams. The second option is a pudding frosting equally delicious for those who prefer something nut free. We have made it both way and everyone has their own preference. So, decide what you like and go with it but either choice is a good one!
4. The last layer is technically optional…but don’t skip it 😉 We love to add crushed cookies on top. Our favorite is the Italian cookies, Pan di Stelle. You could also use Oreos or chopped up Nutella biscuits.

I promise however you choose to assemble this cake you will not regret it! It has been a family favorite for years and we can’t wait for you to try it!

Torta d’Amore (Italian Love Cake)

Course: Dessert

Ingredients

• Cake Layer:

• 1 box devils food cake mix

• 1/2 c oil

• 1 c buttermilk

• 3 eggs

• Ricotta Layer:

• 4 c ricotta cheese

• 2 eggs

• 1/3 c milk

• 3/4 c sugar

• 1 tsp vanilla

• Nutella Frosting:

• 1/2 c Nutella

• 1/4 c milk

• 8 oz cool whip, thawed

• Pudding Frosting:

• 1 3.9 oz pkg instant chocolate pudding

• 1 c cold milk

• 8 oz cool whip, thawed

• Cookie Layer

• 2-3 c crushed cookies (Pan di Stelle, Oreo, or Nutella biscuits)

Directions

• Preheat the oven to 350 degrees and grease a 9×13 baking dish.  
• In a large bowl, mix the boxed cake with the oil, buttermilk, and eggs. Set aside.
• In a separate bowl use a hand mixer to beat the ricotta, eggs, milk, sugar, and vanilla. Mix until fully combined.
• Pour the cake batter into the baking dish.
• Evenly pour the ricotta mixture over the cake mix and gently use a spoon to spread to the edges of the pan. The ricotta layer will sink to the bottom during the baking process.
• Bake for 1 hour.
• Remove the cake from the oven and allow it to cool completely before frosting.
• Once the cake is cooled, make the frosting of your choice, see directions below.
• Spread the frosting over the cake.
• Refrigerate for a minimum of 6 hours or up to 24 hours.
• Before serving, top with crushed cookies.
• Nutella Frosting:
• Use a whisk to combine the Nutella and milk until smooth.
• Fold the Nutella mixture into the cool whip until combined.
• Pudding Frosting:
• Use a whisk to combine the pudding and milk until smooth.
• Fold the pudding mixture into the cool whip until combined.

Notes

• To further enhance your box cake add an additional egg yolk and 1 tsp vanilla.