A luxurious chocolate cake with a creamy ricotta filling, taken to the next level. Replacing the standard water and oil with milk, espresso, and melted butter creates a richer, more tender crumb with intense chocolate flavor. Topped with a chocolate-Marshmallow Whipped Cream mixture, this cake is elegant, indulgent, and unforgettable.

Ingredients

For the cake

• Cooking spray
• 1 (15.25-ounce) box chocolate cake mix
• 3/4 cup whole milk
• 1/4 cup brewed espresso, cooled (or strong coffee)
• 1/2 cup melted unsalted butter
• 2 teaspoons vanilla extract
• 2 Tablespoons high-quality cocoa powder
• 2 pounds whole-milk ricotta cheese
• 3/4 cup granulated sugar
• 1/3 cup packed light brown sugar
• 3 large eggs
• 1/2 teaspoon kosher salt

For the topping

• 1 recipe Marshmallow Whipped Cream 
• 1 (3.9-ounce) box instant chocolate pudding mix
• 2 cups cold whole milk
• 1 teaspoon vanilla extract
• Optional: shaved dark chocolate or cocoa powder for garnish

Preparation

1. Make the cake: Preheat oven to 350°F. Coat a 9×13-inch baking pan with cooking spray and line the bottom and two long sides with parchment paper.
2. In a large bowl, combine cake mix with milk, espresso, melted butter, cocoa powder, and vanilla extract. Mix until smooth. Pour into prepared pan and smooth the top.
3. In a food processor, blend ricotta cheese, granulated sugar, brown sugar, eggs, and kosher salt until smooth, about 30 seconds. Pour evenly over the cake batter.
4. Bake 1 hour to 1 hour 10 minutes, until the chocolate cake rises to the surface and a tester comes out clean. Cool completely on a wire rack, about 2 1/2 hours.
5. Make the topping: In a large bowl, whisk pudding mix, milk, and vanilla extract until dissolved and slightly thickened, about 2 minutes. Let sit 1 minute.
6. Fold in Marshmallow Whipped Cream until fully combined. Spread over cooled cake, smoothing or swooping as desired. Cover loosely with plastic wrap. Refrigerate at least 4 hours or overnight until set.
7. Optional: Garnish with shaved dark chocolate or a light dusting of cocoa powder before serving.

Cook’s Notes

• Flavor Boost: Espresso intensifies chocolate; melted butter adds richness; cocoa deepens chocolate flavor.
• Texture Tip: Use whole-milk ricotta for the creamiest filling. For extra smoothness, pass ricotta through a fine-mesh sieve before blending.
• Storage: Refrigerate leftovers tightly wrapped in the pan or in an airtight container for up to 4 days.