Ingredients:

  • 1 box (15.25 oz) Premium Chocolate Cake Mix
  • 1 cup (240ml) Water
  • 1/2 cup (120ml) Vegetable oil
  • 1/2 cup (120g) Full-fat sour cream
  • 3 Large eggs, room temperature
  • 32 oz (900g) Whole milk ricotta cheese, drained
  • 3/4 cup (150g) Granulated sugar
  • 4 Large eggs
  • 1 tsp (5ml) Pure vanilla extract
  • 1 box (3.9 oz) Instant chocolate pudding mix
  • 1 cup (240ml) Cold whole milk
  • 8 oz (225g) Whipped topping

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease your 9x13 pan. In your large bowl, combine the cake mix, water, vegetable oil, sour cream, and 3 eggs. Beat on medium speed for 2 minutes until the batter is glossy and free of lumps. Pour this into the pan and smooth it out. This layer needs to be level to support the coming weight.
  2. In a separate clean bowl, beat the 32 oz of drained ricotta, 3/4 cup sugar, 4 eggs, and vanilla. Beat this for about 3 to 4 minutes. Note: You want to incorporate air to lighten the cheese slightly, even though it remains denser than the cake.
  3. Gently pour the ricotta mixture over the chocolate batter. Don't worry about swirling it, just spread it to the edges. Bake for 1 hour until the center barely jiggles and a toothpick comes out clean. The cake will rise up around the sides and the ricotta will have disappeared underneath.
  4. Let the cake cool completely on a wire rack. This is crucial. If you top it while warm, the mousse will melt into a puddle. Once cool, whisk the pudding mix with 1 cup of cold milk for 2 minutes. Fold in the whipped topping until the color is uniform and the texture is velvety and cloud like. Spread this over the cake and chill for at least 6 hours, or ideally overnight.