Cherry-Chocolate Love Cake

Recipe

Dessert
Cherry-Chocolate Love Cake

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4.67 out of 5 stars
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15 ratings

Recipe Data

24
Servings
15min
Prep
3hr
Total

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    Description

    This Italian cake starts with a layer of chocolate cake batter and a layer of sweetened ricotta-mascarpone cheese. While the cake bakes, the ricotta layer falls to the bottom while the chocolate cake rises to the top creating a layered and swirled effect.

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    Servings and Ingredients

    Ingredients
    Serves 24
    QuantityIngredientAdd
    Chocolate Cake Layer
    1(16.5-oz.) pkg. Hy-Vee devil's food cake mix
    1 c.water
    c.Hy-Vee vegetable oil
    3Hy-Vee large eggs
    Ricotta-Mascarpone Layer
    2(15-oz.) containers low-fat ricotta cheese
    4 oz.mascarpone cheese
    3Hy-Vee large eggs
    ¾ c.Hy-Vee granulated sugar
    1 tbsp.Hy-Vee vanilla extract
    Cherry Whipped Topping
    1(16-oz.) container Hy-Vee whipped topping
    ¾ c.maraschino cherry syrup

    Things To Grab

    • 9x13-inch baking pan
    • Hy-Vee nonstick cooking spray
    • Electric mixer
    • 2 medium bowls
    • Wooden toothpick
    • Wire cooling rack
    • Large bowl

    Directions

    1. Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick spray; set aside. 

    2. Make Chocolate Cake Layer: Using an electric mixer, beat cake mix, water, vegetable oil, and eggs in a medium bowl on low speed until combined. Beat at medium speed for 2 to 3 minutes or until smooth. Pour batter into prepared 9x13-inch baking pan; set aside.

    3. Make Ricotta-Mascarpone Layer: Beat together ricotta, mascarpone, eggs, sugar, and vanilla in another medium bowl until well combined. Gently and evenly spoon ricotta mixture over cake batter.

    4. Bake 45 to 55 minutes or until the chocolate layer has risen to the top of the pan and a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire cooling rack.

    5. Make Cherry Whipped Topping: In a large bowl, fold together whipped topping and maraschino cherry syrup until well combined. Spoon over cooled cake and spread into an even layer.

    6. Chill cake for at least 2 hours or until chilled.

    Nutrition facts

    Servings

    270 Calories per serving

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 65mg
    • Sodium: 260mg
    • Total Carbohydrates: 32g
    • Protein: 6g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 8%
    0%
    Vitamin D 0%
    0%
    Potassium 4%

    Recipe Source:

    Hy-Vee Test Kitchen