Heavenly Chocolate Cake

30 Comments

SERVES: 20

SERVING SIZE: 1 (1-1/2- x 2-inch) slice

CHILL TIME: 4 Hr

COOK TIME: 50 Min

If you're looking for a diabetic chocolate cake recipe for your recipe box, then you've got to try this Heavenly Chocolate Cake. You're going to love the tasty combination of chocolate cake with a surprising creamy layer at the bottom. It's made with healthier ingredients, and has under 10g of sugar per serving. After one taste, we can pretty much guarantee you're going to want to make this recipe a permanent part of your collection.

For more great recipes like this, subscribe to our free email newsletter!

What You'll Need

2 pounds fat-free ricotta cheese
3 eggs
1/4 cup sugar
1 teaspoon vanilla extract
1 (16-ounce) package sugar-free chocolate cake mix
1 (1.4-ounce) package sugar-free instant chocolate pudding mix
1 cup fat-free milk
1 (8-ounce) container fat-free frozen whipped topping, thawed

What to Do

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, with a hand mixer, beat ricotta cheese, eggs, sugar, and vanilla until smooth; set aside. In another large bowl, prepare cake mix according to package directions. Pour cake batter evenly into baking dish. Slowly pour cheese mixture evenly over cake batter.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Let cool completely.
In a medium bowl, whisk pudding mix and milk until smooth. Fold whipped topping into pudding until well combined. Spread mixture on top of cake.
Refrigerate 4 hours or until ready to serve.

Do You Believe in Magic?

This Heavenly Chocolate Cake actually does a bit of magic while it's baking in the oven. Your layers will actually reverse from the order that you put them into your baking dish. How cool is that?!
For more recipes with chocolate, make our Creamy Chocolate-Pecan Cups, or our Chocolate Chip Cheese Squares.
Let them eat cake! Make our Apple-Harvest Spice Cake, our Oatmeal Coffee Cake, or our Easy Peach Cake!

Up Next:

What's Your Favorite Cake Flavor?

Diabetes-Friendly Chocolate Dessert Recipes

Nutritional InformationShow More

Servings Per Recipe: 20

Amount Per Serving % Daily Value *
Calories 154
Calories from Fat 25
Total Fat 2.8g 4 %
Saturated Fat 1.1g 6 %
Trans Fat 0.0g 0 %
Protein 7.1g 14 %

Amount Per Serving % Daily Value *
Cholesterol 39mg 13 %
Sodium 253mg 11 %
Total Carbohydrates 29g 10 %
Dietary Fiber 1.4g 6 %
Sugars 7.4g 0 %

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

jparker209 3934945

Jul 04, 2022

Would you please provide the nutritional information. I am diabetic and need this information to plan my meals. Thanks so much.

toniretman 5006408

Jul 02, 2020

Tastes good, but my ricotta also did not switch. No magic here). Still good.

carleenac 5014257

Jul 30, 2019

I have not made this yet so I cannot rate it yet

Anncy

May 31, 2019

Made this with the intention of thanking half to my diabetic dad. My husband liked to so much it did not make it out of the house. He usually is not a fan of cool whip. I used one 16oz carton of cottage cheese, two eggs, regular cake mix and two percent milk because that is what I had. Will make again.

mellienellie 45801 29

Feb 09, 2019

Does this really call for 2 pounds of ricotta? Should it be 2 cups, instead?

allandblake 608585 0

Jun 26, 2018

I will prepare this dessert tonight, it looks so good.

mimiplr

Jun 21, 2018

Follow directions to a T never does the magic part. Cheese mixture poured on top stays on top. Having said that, who cares????? The finished cake tastes great and no one else knows the ricotta cheese is supposed to sink to the bottom of the cake!!!!

Rick Joanne

Sep 22, 2017

It earned it's stars.

mberry

Jun 29, 2017

I made this recipe today and it turned out perfect! Will be making this again.

ralbers 9991364

Jun 21, 2017

I have made this recipe several times, substituting the sugar for a substitute sugar and probably using whole ricotta and it's turned out great each time. The longer it sits in the refrigerator the better it gets. I've taken it to work and served it at family gatherings and not one person could tell it was sugar-free. Delicious!!!

Moosetrax75

May 04, 2017

This recipe simply did not work for me at all. I made it just as stated-no substitutions, alterations. I use an oven thermometer so temp was right. First of all, there was waaaay too much ricotta stuff. I DID pour it slowly. It nearly filled the entire 9x13 pan. Then, as it baked (but it really didn't), the layers never did switch and it ran over in my newly cleaned oven. Not happy with that. It is still baking and has been for over an hour--nowhere near done and I have a mess. Not to mention the $$ spent on cake mix and a large container ricotta (4.99). Sorry, this one just didn't work out. I wish it had, because it looked so good.

sharon1313

Feb 02, 2017

I substituted truvia brown sugar and whole wheat flour. Turned out great!

sharon1313

Feb 02, 2017

Wrong recipe, sorry. Can't figure out how to delete the review

Kris

Nov 06, 2016

It's not the best recipe if you have to use real sugar. I don't make anything that doesn't use an artificial sugar.

Kris

Nov 06, 2016

Should state real sugar only in the recipe since most diabetics avoid it.

Test Kitchen Team

Nov 07, 2016

Hi there! We recommend speaking with your doctor or nutritionist to determine what kinds of foods you should be eating. Once you are given these recommendations, you will find that our site has hundreds of diabetic-friendly recipes that are designed around the American Diabetes Associations (ADA) standards, and that every recipe is complete with nutrition information and considered diabetic-friendly by the ADA's standards. If you're interested in learning more about the American Diabetes Association's guidelines, you can do so on their website. Thank you for reaching out to us and we hope that youll be able to enjoy some of our quick and easy diabetic-friendly recipes! If youre interested in receiving our eNewsletters three times a week, you can sign up on our website. (www.everydaydiabeticrecipes.com) Have a great day!

shazzastokes 87717 68

Jul 04, 2016

I made this cake and but my layers did not switch up like there were supposed to. I was careful to pour the ricotta layer slowly. I did bake this in a convection oven and I subbed Splenda baking for the sugar. Do you think either or both of those changes could have prevented the layers from switching as they should have.

Test Kitchen Team

Jul 05, 2016

Hi there! The Test Kitchen is sorry that this recipe did not turn out how you anticipated it to. We believe that the reason that your Heavenly Chocolate Cake did not turn out the way that it's supposed to is because you did not use real sugar. The Splenda will not allow for this recipe to layer the way that is supposed to. Thanks!

shazzastokes 87717 68

Jul 09, 2016

Thanks very much for your input - I will try it with regular sugar next time. Even without the layers changing, the cake was still very delicious. )

pasta lover 651318 0

Jul 03, 2016

Does this have to be made using sugar free ingredients?

Test Kitchen Team

Jul 05, 2016

Hi there! No, this recipe can be made without sugar free ingredients. Keep in mind that when alternating from the original ingredients that the nutrition information will change and can make a recipe no longer diabetic-friendly. Enjoy!

rac7431 2877525

Jun 15, 2016

When I make anything chocolate, cake/pudding, etc., I always add cinnamon to taste. TRY IT! Adds nice flavor!

weimerleah 3168264

Apr 24, 2016

I'm going to make this and take it to my Mother-in-law to cheer her up at the hospital

LMBAMB

Mar 17, 2016

I made this cake and it came out delicious. The only thing I would like is a different taste and texture to the ricotta cheese. Is it possible to some way substitute cream cheese for the ricotta cheese?

Test Kitchen Team

Mar 18, 2016

Hello! Cream cheese can be substituted for ricotta cheese in most recipes, and it could be substituted in this recipe. However, since we haven't tested this substitution in this particular recipe, we're not sure if the layers would still come out the same. If you do give it a try, please let us know how it turns out!

LMBAMB

Mar 18, 2016

I will definitely give it a try. I'll either try straight cream cheese or part cream cheese and part yogurt. I'll let you know.

yangel74 7445297

Apr 06, 2016

Hey there, just wanted to know how it came out with the cream cheese. I personally do not care for the taste and texture of ricotta cheese.

brendawalker57 859 0793

Dec 23, 2015

I followed the instructions completly and it didnt swithch like it said it would. i would like to know what i did wrong

Test Kitchen Team

Dec 24, 2015

Hi there! It's hard to say what may have gone wrong for you without knowing exactly what you did, but one thing that may have occurred is that you poured the cream cheese mixture over it too quickly. It's important to pour it very slowly over the cake batter in order to get the layers to look as they do in our photo. We hope you'll give this another try!

yiayia101 7870950

May 11, 2015

Made this cake and it is delicious. Served it to many people and they all loved it. Will make it again.