Preheat your oven to 350°F (175°C) and prepare a 13 x 9-inch baking pan by greasing and lining it with parchment paper.

Whisk together 1 cup of unsweetened cocoa powder and 1 cup of hot water (or coffee) in a mixing bowl until smooth. Gradually stir in 2 cups of granulated sugar, ½ cup of vegetable oil, and then add the 4 eggs, 1 cup of milk, and a splash of vanilla extract. Sift in 1½ cups of all-purpose flour, 1½ teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt, mixing until smooth.

In another bowl, combine 2 cups of ricotta cheese with 2 eggs, ¾ cup of granulated sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Beat until creamy and smooth.

Pour half of the chocolate batter into the prepared pan, dollop the ricotta filling on top, then add the remaining chocolate batter on top, smoothing it out.

Bake the cake for 60 to 70 minutes, checking for doneness with a toothpick. Once baked, let it cool in the pan on a wire rack.

For the frosting, beat 8 ounces of softened cream cheese until smooth. In a separate bowl, whip 1 cup of heavy cream with ½ cup of powdered sugar, ¼ cup of cocoa powder, and a pinch of salt until stiff peaks form, then fold into the cream cheese mixture.

Spread the frosting evenly over the cooled cake, taking care to create an enticing layer.