This Italian cake starts with a layer of chocolate cake batter and a layer of sweetened ricotta-mascarpone cheese. While the cake bakes, the ricotta layer falls to the bottom while the chocolate cake rises to the top creating a layered and swirled effect.

Cherry-Chocolate Love Cake

Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick spray; set aside. 

Make Chocolate Cake Layer: Using an electric mixer, beat cake mix, water, vegetable oil, and eggs in a medium bowl on low speed until combined. Beat at medium speed for 2 to 3 minutes or until smooth. Pour batter into prepared 9x13-inch baking pan; set aside.

Make Ricotta-Mascarpone Layer: Beat together ricotta, mascarpone, eggs, sugar, and vanilla in another medium bowl until well combined. Gently and evenly spoon ricotta mixture over cake batter.

Bake 45 to 55 minutes or until the chocolate layer has risen to the top of the pan and a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire cooling rack.

Make Cherry Whipped Topping: In a large bowl, fold together whipped topping and maraschino cherry syrup until well combined. Spoon over cooled cake and spread into an even layer.

Chill cake for at least 2 hours or until chilled.