1-Heat oven to 350°F. Coat a 9×13-inch baking pan with cooking spray and line the bottom and two long sides with parchment paper.

2-Prepare chocolate cake mix by combining with water, eggs, and oil according to package instructions, adding espresso powder if using. Pour batter into the prepared baking pan and smooth the top.

3-In a food processor, blend ricotta cheese, granulated sugar, light brown sugar, eggs, vanilla extract, and kosher salt until smooth, about 30 seconds. Pour the ricotta mixture evenly over the cake batter.

4-Bake for 1 hour to 1 hour and 10 minutes, until the cake and ricotta layers have flipped and a tester inserted comes out clean. Let cool completely on a wire rack, about 2 1/2 hours.

5-To make the topping, whisk instant chocolate pudding mix and cold whole milk until slightly thickened, about 2 minutes. Let sit for 1 minute, then fold in the thawed whipped topping until fully combined.

6-Spread the topping over the cooled cake and refrigerate for at least 4 hours or overnight until set and chilled.