1 box chocolate cake mix, plus ingredients called for in directions
Canola oil, for preparing the pan
28 oz ricotta cheese (3 1/2 cups)
4 oz mascarpone (1/2 cup)
3 large eggs
¾ cup sugar
⅛ tsp kosher salt
10 oz mascarpone, (1 1/4 cups)
1 cup whole milk
1 (3.9-oz) box instant chocolate pudding mix
1 Tbsp sugar
1. Preheat the oven according to the cake mix directions. Coat a 9-by-13-inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside.
1. Combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth. Gently pour the filling onto the cake pan of chocolate batter so the top is completely white. Bake until a skewer inserted in the center comes out clean and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely.
1. Just before serving, blend together the mascarpone, milk, chocolate pudding mix and sugar in the bowl of a stand mixer until smooth. Using an offset spatula, spread the frosting evenly over the cake and serve.