# What You’ll Need:
→ Ricotta Layer
01 - 850 grams full-fat ricotta cheese
02 - 200 grams granulated sugar
03 - 1 teaspoon vanilla extract
04 - 4 large eggs, at room temperature
→ Chocolate Cake
05 - 430 grams boxed chocolate cake mix
06 - 120 millilitres vegetable oil
07 - 240 millilitres water
08 - 3 large eggs
→ Pudding Frosting
09 - 140 grams instant chocolate pudding mix
10 - 720 millilitres cold milk
11 - 225 grams whipped topping, thawed
# How to Make It:
01 - Preheat the oven to 175°C. Grease a 23×33 cm baking dish to ensure easy removal after baking.
02 - In a large mixing bowl, combine ricotta cheese, granulated sugar, and vanilla extract until completely incorporated. Beat in eggs one at a time, mixing thoroughly after each addition for a smooth texture.
03 - In a separate bowl, prepare the chocolate cake batter according to package instructions, blending cake mix with vegetable oil, water, and eggs until smooth.
04 - Spread the chocolate cake batter evenly into the prepared baking dish. Carefully spoon the ricotta mixture over the batter, gently smoothing to cover the surface in a defined layer without mixing the two.
05 - Transfer the dish to the preheated oven and bake for 1 hour to 1 hour 10 minutes, or until the centre is set and a toothpick inserted comes out mostly clean.
06 - Allow the cake to cool completely in the pan on a wire rack to stabilize layers before frosting.
07 - In a medium bowl, whisk the instant pudding mix with cold milk until thickened, about 2 to 3 minutes. Gently fold in the thawed whipped topping until fully combined and smooth.
08 - Once the cake is fully cooled, spread the pudding frosting evenly over the top using a spatula for a smooth finish.
09 - Refrigerate the cake for at least 4 hours, preferably overnight, to allow layers to set. Slice and serve chilled.
