Lidia’s Chocolate Ricotta Brick Cake Recipe: Moist Italian-Style Dessert

This Italian-style cake delivers a moist, dense texture that’s impossible to resist. The secret lies in a simple yet effective combination of ricotta and chocolate.

I’ve tested this method countless times, and the ricotta keeps the cake rich and tender while the cocoa adds deep, satisfying flavor. It’s the kind of dessert that feels indulgent yet balanced.

Baking it in a brick shape creates a rustic presentation that’s as traditional as it is delicious. The result is a cake that stays moist for days, perfect for serving to guests or enjoying as a treat.

No fancy techniques—just straightforward steps that guarantee professional results every time.

Ingredients for Lidia’s Chocolate Ricotta Brick Cake

Rich ricotta and cocoa create this impossibly moist Italian cake everyone raves about.

The ricotta is non-negotiable here. Whole milk only—low-fat makes a dry, crumbly cake. Calabria or BelGioioso brands are what I reach for at Whole Foods or Trader Joe’s. For the cocoa, Hershey’s Special Dark or Ghirardelli give that deep, complex flavor. Don’t skip sifting the flour (yes, even if the bag says ‘pre-sifted’—trust me on this one).

Out of cocoa powder? Melted bittersweet chocolate at half the amount works, but reduce sugar slightly. No ricotta? Cottage cheese blended smooth is a decent stand-in (though texture won’t be quite as tender). The chocolate chips can be chopped chocolate bars—I actually prefer Ghirardelli 60% cacao for this. And if you’re feeling fancy, a pinch of espresso powder amps up the chocolate flavor without tasting like coffee.

This cake stays moist for 4-5 days at room temperature (covered, of course). Freezes beautifully for up to 3 months—slice before freezing for easy single servings. The flavors deepen after a day, so it’s actually better made ahead (if you can resist digging in right away).

Step-by-Step Instructions for Chocolate Ricotta Brick Cake

This method guarantees a dense, moist crumb with intense chocolate flavor every time.

Step 1: Prepare the Pan and Preheat Oven

Preheat your oven to 350°F. Generously brush a 9×5-inch loaf pan with melted unsalted butter, making sure to coat all surfaces evenly. This creates a non-stick surface and adds a subtle richness to the finished cake.

I use a pastry brush for this task to ensure every nook and cranny gets coated. The butter should glisten on the pan’s surface. Line the bottom with parchment paper for easier removal, leaving an overhang on the sides for lifting the finished cake out.

Step 2: Whisk Dry Ingredients for Even Distribution

In a medium bowl, whisk together the 1.75 cups all-purpose flour, 0.5 cup unsweetened cocoa powder, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt. Sifting isn’t strictly necessary here since you’re whisking, but it does help break up any lumps in the cocoa powder.

The cocoa’s acidity reacts with the baking soda, so this combination ensures proper rise. You’ll notice the mixture takes on a rich, chocolatey aroma as you whisk. Set this bowl aside while you work on the wet ingredients to keep the workflow efficient.

Step 3: Cream Ricotta, Sugar, and Eggs

In a large bowl, beat the 15 oz whole milk ricotta cheese with the 1.5 cups granulated sugar on medium speed until light and fluffy, about 2-3 minutes. The ricotta should lose its grainy texture and become smooth.

Add the 4 whole large eggs one at a time, beating well after each addition. Then mix in the 2 tsp pure vanilla extract. This process incorporates air, which gives the cake its characteristic lightness despite the dense texture. The batter should look pale and slightly increased in volume.

Step 4: Combine Wet and Dry Ingredients

With the mixer on low speed, gradually add the dry ingredients to the ricotta mixture. Mix just until the flour streaks disappear—overmixing develops gluten, which would make the cake tough. The batter will be thick and fudgy, perfect for folding in the next addition.

Using a spatula, gently fold in the 1 cup semi-sweet chocolate chips. I prefer to reserve a handful to sprinkle on top before baking for an extra chocolatey finish. The chips should be evenly distributed throughout the batter without sinking to the bottom.

Step 5: Bake and Finish

Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle any reserved chocolate chips on top if desired. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.

Let the cake cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack. Cool completely before dusting with 0.25 cup powdered sugar. The cake’s texture improves as it rests, becoming even more moist and flavorful.

Creative Variations of This lidias chocolate ricotta brick cake

Citrus Chocolate Twist

Add zest of 1 orange to the dry ingredients for a bright contrast that cuts through the richness. The citrus oils enhance the chocolate flavor without adding sweetness. I also add 1 tbsp orange juice to the wet mix for extra depth. 🌟

Espresso Infusion

Mix 1 tsp instant espresso powder into the dry ingredients to intensify the chocolate flavor. This Italian trick won’t taste like coffee but deepens the cocoa notes beautifully. Medaglia d’Oro brand works perfectly here.

Nutty Crunch

Fold in ½ cup toasted chopped hazelnuts or walnuts with the chocolate chips. Toast them at 350°F for 8 minutes first to bring out their oils. The crunch adds wonderful texture contrast to the dense cake.

Boozy Version

Replace the vanilla with 2 tbsp dark rum or Kahlúa for a sophisticated twist. Add it with the eggs for even distribution. The alcohol bakes off, leaving just a hint of warmth in the finished cake.

White Chocolate Swirl

Drop ½ cup white chocolate chunks onto the batter before baking, then swirl gently with a knife. This creates marbled pockets of sweetness that pair beautifully with the dark chocolate base.

Spiced Variation

Add 1 tsp cinnamon and ¼ tsp cayenne to the dry ingredients for a Mexican chocolate-inspired version. The warmth from the spices complements the richness perfectly. 🔥

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