Italian Love Cake

Preheat oven to 350 degrees. Grease a 9x13 pan.

In a large bowl, beat butter and sugar, using an electric mixer on high, until light and fluffy, about 6 minutes.

Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.

In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1/3 of the flour mixture to butter mixture, beating to combine.

Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed.

In a medium bowl, combine cocoa powder and 6 tablespoons hot water with electric mixer on low speed. Add half the batter into cocoa mixture and mix at low speed until combined.

Spoon the batter into the baking pan, alternating between the chocolate and vanilla batter. Swirl the batter with a spoon to create a marbled effect. (Make sure your spoon is in firm contact with the bottom of the pan. Pulling the spoon with the bowl facing you makes thick stripes, turning the spoon sideways make thinner ribbons.

Combine ricotta cheese, sugar, vanilla and eggs with an electric mixer on medium speed. Spread mixture evenly over the top of the cake batter.

Bake for 75-90 minutes. Remove from oven and cool completely.

In the bowl of a stand mixer, combine whipping cream, vanilla, sugar and cocoa powder. Beat on high until stiff peaks form. Spread on top of cooled cake and serve. Store leftovers in the refrigerator.