Italian Love Cake

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup whole milk
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 tablespoon baking powder
• 1 teaspoon almond extract
• ½ teaspoon salt
• 16 ounces ricotta cheese
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• Fresh berries (optional)
• Powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir in the almond extract.
4. In another bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and eggs. Mix until smooth and creamy.
5. Pour half of the cake batter into the prepared baking pan. Spread the ricotta mixture evenly over the batter, then pour the remaining cake batter on top. Use a knife to swirl the layers slightly for a marbled effect.
6. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
7. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat, then add the chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth.
8. Once the cake is completely cooled, pour the chocolate ganache over the top, allowing it to drip down the sides. Let it set for about 30 minutes.
9. Optionally, garnish the cake with fresh berries and a dusting of powdered sugar before slicing and serving.