Prep & bake the base:

• Preheat your oven to 350°F (≈175°C).

• Grease a 9×13‑inch baking pan with cooking spray.

• Line the bottom and the two longer sides of the pan with parchment paper to make removing the cake easier.

• Mix the chocolate cake mix with the water, eggs, and oil per package instructions. If you’re using espresso powder, add it in now. Pour the batter into your prepared pan and smooth the top.

Make the ricotta filling:

• In a food processor, combine the ricotta cheese, granulated sugar, brown sugar, eggs, vanilla extract, and salt. Blend until smooth (about 30 seconds).

Layer & bake:

• Carefully pour the ricotta mixture over the cake batter in the pan, spreading to cover.

• Bake in the oven for about 1 hour to 1 hour 10 minutes, until the layers have “flipped” (the chocolate cake rises to the surface) and a tester inserted into the center comes out mostly clean. Some cracks and streaks in the ricotta are totally fine.

• Remove from oven, place on a wire rack, and let cool completely, about 2½ hours.

Prepare the topping:

• Whisk together the instant chocolate pudding mix with the cold milk until dissolved and slightly thickened (takes about 2 minutes). Let rest 1 minute.

• Fold in the Cool Whip gently with a spatula until fully combined and creamy.

Assemble & chill:

• Spread or “swoop” the topping over the cooled cake as you like.

• Loosely cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight, so the topping sets and flavors meld.