In a large bowl, combine the ricotta cheese, granulated sugar, and vanilla extract. Beat until smooth, then incorporate the 4 room-temperature eggs until well blended.

In another bowl, whisk together the chocolate cake mix, canola oil, water, and 3 eggs. Mix until the batter is smooth and slightly thick.

Pour the chocolate batter into a greased baking dish. Gently spoon the ricotta mixture on top, ensuring it spreads evenly but doesn’t mix together.

Preheat your oven to 350°F. Bake for 1 hour to 1 hour and 10 minutes, until it is set in the middle and a toothpick comes out clean.

In a separate bowl, whisk together the instant chocolate pudding with the cold milk until it thickens. Then, fold in the thawed whipped topping.

Once the cake is cooled, spread the chocolate frosting generously over the top. Refrigerate for at least 4 hours.