Ingredients:

  • 200g All-purpose flour
  • 450g Granulated sugar (divided: 300g for base, 150g for heart)
  • 65g Dutch-processed cocoa powder
  • 1.5 tsp Baking powder
  • 1.5 tsp Baking soda
  • 1 tsp Sea salt
  • 5 Large eggs (divided: 2 for base, 3 for heart)
  • 480ml Whole milk (divided: 240ml for base, 240ml for topping)
  • 120ml Neutral oil (Grapeseed or Avocado)
  • 2 tsp Pure vanilla extract
  • 240ml Boiling water
  • 450g Whole milk ricotta, strained
  • 225g Mascarpone cheese, room temperature
  • 1 tsp Almond extract
  • 110g Instant chocolate pudding mix
  • 225g Whipped topping or stabilized heavy cream
  • 20g Shaved dark chocolate curls

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch non-stick baking pan.
  2. In a large bowl or stand mixer, whisk together the flour, 300g sugar, cocoa powder, baking powder, baking soda, and sea salt.
  3. Add 2 eggs, 240ml milk, oil, and vanilla extract. Beat on medium speed for two minutes. Stir in the boiling water by hand; the batter will be very thin.
  4. Pour the chocolate batter into the prepared baking pan.
  5. In a separate bowl, combine the strained ricotta, mascarpone, 150g sugar, 3 eggs, and almond extract. Beat until smooth and aerated.
  6. Gently spoon the cheese mixture over the chocolate batter. Do not swirl; the layers will naturally swap positions during baking.
  7. Bake for 55 minutes or until a toothpick inserted into the cake portion comes out clean. Allow the cake to cool completely in the pan.
  8. Prepare the topping by whisking the pudding mix with 240ml cold milk for two minutes. Fold in the whipped topping until no streaks remain.
  9. Spread the frosting over the cooled cake using an offset spatula. Garnish with dark chocolate curls and chill for at least 4 hours before serving.