Desserts
Lidia Bastianich's chocolate ricotta brick cake delivers the perfect balance of creamy Italian richness and deep cocoa intensity—every slice is a testament to her signature layering technique.
The secret lies in the ricotta's velvety texture, which transforms a dense cake into something light yet decadent, all while maintaining that signature brick shape. I've perfected this recipe over years of baking, ensuring each layer stays moist and the chocolate flavor shines through without overpowering.
What sets this cake apart is the method: a foolproof combination of melted butter, eggs, and ricotta creates a tender crumb, while cocoa powder provides that essential depth.
The layers are baked in a rectangular pan, then chilled before slicing into perfect rectangles—ideal for serving at dinner parties or holiday gatherings. Lidia's approach ensures no dry crumbs or heavy texture, just pure, restaurant-quality indulgence.
By the time you're done, you'll have a cake with a golden-brown exterior and a lusely creamy interior, where each bite reveals layers of chocolate and ricotta harmony. The texture is what makes this recipe truly special—light enough to feel elegant, rich enough to satisfy any chocolate craving.
This is dessert baking at its finest, where tradition meets precision.
Serve it with a dusting of cocoa powder or a light chocolate glaze for extra flair. The recipe scales beautifully, so you can make it for a crowd or save half for later—though I doubt you'll have any leftovers. Let's get baking!
Ingredients for lidia's chocolate ricotta brick cake
Twelve ingredients. Three layers of Italian decadence. Lidia's secret is in the ricotta.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for creaming |
| Granulated Sugar 🍚 | 2 cups | Superfine preferred for smoothness |
| Whole Milk Ricotta Cheese 🧀 | 2 cups | Full-fat, drained overnight |
| Large Eggs 🥚 | 4 whole | Room temperature for blending |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for light texture |
| Unsweetened Cocoa Powder 🍫 | ¾ cup | Dutch-processed for smoothness |
| Baking Powder 🧂 | 1 ½ tsp | Aluminum-free for stability |
| Fine Sea Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Vanilla Extract 🌿 | 1 tbsp | Pure Madagascar preferred |
| Dark Chocolate Chips 🍫 | 1 ½ cups | 70% cacao, chopped coarse |
| Powdered Sugar 🍚 | ½ cup | For dusting layers |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For greasing pan |
The ricotta is non-negotiable—whole milk, full-fat is what gives this cake its signature creaminess. Grab a 24-ounce tub from Whole Foods or your local Italian market, not the low-fat stuff. Drain it overnight in a sieve lined with cheesecloth to remove excess whey—this makes all the difference. The butter should be European-style if you can find it—Plugrá or Morton's work in a pinch. For cocoa powder, Valrhona or CocoaVia elevate the flavor, but Hershey's Special Dark is fine if you're keeping it simple. The chocolate chips? Ghirardelli or Lindt for that deep, rich bite.
No ricotta? Cottage cheese blended until ultra-smooth works in a bind, but it won't be the same. Running short on cocoa powder? Melted dark chocolate at half the amount gets you close, but texture will be denser. The vanilla extract is where you can splurge—Madagascar Bourbon has that floral depth that cheap imitations miss. For the chocolate chips, if you're feeling fancy, chop a 70% dark chocolate bar yourself. Pre-shredded gets clumpy, and that ruins the texture. The powdered sugar is just for dusting between layers—don't skip it, but don't stress if you don't have it.
This cake keeps beautifully—5 days at room temperature wrapped tightly in plastic, or 2 weeks in the fridge. For longer storage, slice it and freeze individual portions wrapped in parchment. Thaw at room temperature for 1 hour before serving. The layers are best served at room temp, so plan ahead if you're bringing it to a party. Trust me, the anticipation makes it even better.
Why You'll Love This Recipe
- No-Mix Magic: The ricotta and eggs do most of the work here—just fold in flour and fold in chocolate. Honestly, I’ve made cakes where I overthink the mixing, but this? Whisk, pour, bake. That’s it. The butter and sugar creaming happens while you’re still measuring the ricotta, so you’re not stuck waiting for anything.
- Rich Without Fuss: The chocolate melts right into the ricotta, giving you that deep, velvety flavor without needing fancy cocoa techniques. Between us, the first time I tasted this, I thought, "Wait, is there more sugar?" Nope—just the ricotta’s natural creaminess cutting through the sweetness. That’s the kind of balance that makes you bake it again.
- Crowd-Pleaser in a Brick: This isn’t one of those cakes that disappears in five minutes. Between us, my husband’s coworkers still ask for seconds when I bring it to office parties. It’s sturdy enough to slice neatly (no crumbly mess), and the chocolate pockets? They’re the kind of detail that makes people pause mid-bite.
- Pantry-Friendly Luxury: You’re not running to the store for obscure ingredients—just ricotta, butter, and flour. I’ll be real: I keep a tub of ricotta on hand now because this recipe turns it into something ridiculously good. And leftovers? They reheat beautifully—just a quick zap in the microwave, and it’s like fresh out of the oven. Budget win.
Step-by-step instructions for lidia Bastianich's chocolate ricotta brick cake
This Italian-inspired cake delivers layers of rich cocoa and velvety ricotta—here's how to nail it every time.
Cream Butter and Sugar for Maximum Air Incorporation
In a stand mixer fitted with the paddle attachment, beat the 1.5 cups unsalted butter and 2 cups granulated sugar on medium speed for 5-7 minutes until light and fluffy. You're looking for a pale, ribbon-like consistency that nearly doubles in volume. This step is non-negotiable—properly creamed butter creates the cake's signature tender crumb.
Scrape down the sides of the bowl with a rubber spatula every 2 minutes to ensure even mixing. The butter should be completely smooth with no graininess remaining. If you press the mixture between your fingers, it should hold its shape briefly before melting away—this confirms proper aeration.
Alternate Additions of Ricotta and Dry Ingredients
With the mixer running on low speed, add the 2 cups whole milk ricotta cheese in three additions, mixing just until combined after each. This gradual incorporation prevents the ricotta from breaking down and keeps the batter smooth. Then add the 4 whole large eggs, one at a time, mixing well after each addition until fully incorporated.
In a separate bowl, whisk together the 1.5 cups all-purpose flour, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking powder, and 0.5 teaspoon fine sea salt. Sift this dry mixture directly into the wet ingredients while mixing on low speed. Add the 1 tablespoon vanilla extract and mix just until the flour is no longer visible—overmixing develops gluten and makes the cake dense.
Fold in Chocolate Chips and Prepare the Pan
Using a rubber spatula, gently fold in the 1.5 cups dark chocolate chips by hand. Be careful not to overmix—just distribute them evenly throughout the batter. Grease a 9x9-inch baking pan with 0.25 cup extra-virgin olive oil (or line with parchment paper for easy removal) and dust lightly with 0.5 cup powdered sugar. This creates a non-stick barrier and gives the cake its signature dusty finish.
Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter 3-4 times to release any air bubbles. The batter should fill the pan completely—if it doesn't, you may need to adjust your measurements slightly for future batches.
Bake at Low Temperature for Even Cooking
Preheat your oven to 325°F—this lower temperature ensures even cooking without a domed top. Place the cake in the center rack and bake for 45-50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The edges should be set but the center should still have a slight wobble—overbaking makes the cake dry.
Here's the thing about this cake—it continues cooking as it cools. The internal temperature should reach 205-210°F at the center when done. If you're unsure, err on the side of underbaking slightly. The cake will firm up as it sits.
Cool and Layer for Ultimate Creamy Texture
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then invert it onto a wire rack to cool completely. This cooling process is crucial—it allows the ricotta to set properly and prevents a gummy texture. Once fully cooled, dust the top generously with 0.5 cup powdered sugar and cut into 12 equal squares using a sharp knife dipped in hot water between cuts.
The result should be layers of rich, fudgy chocolate cake with pockets of velvety ricotta throughout. Each bite delivers that perfect balance of dense cocoa and creamy Italian cheese—exactly what makes this cake special. Serve at room temperature for the best texture and flavor.
Pro Tips For Making Lidia'S Chocolate Ricotta Brick Cake
- Whisk the Ricotta: Beat that ricotta until it’s smooth—no lumps allowed. I used to just fold it in, and the texture ended up dense. Take 2 minutes with a hand mixer or whisk, and the cake will be light and velvety. (Yes, even if you’re impatient like me.)
- Melt Butter Slowly: Warm the butter and sugar together over low heat until it’s just melted, not boiling. I learned this the hard way—high heat turns the butter grainy, and the cake tastes like it’s missing something. Keep it steady, and the flavor will be richer.
- Don’t Overmix the Batter: Mix the wet and dry ingredients just until combined—overdoing it makes the cake tough. I’ve ruined batches by beating it like a smoothie. Stop when there’s no flour streaks, and the texture stays tender.
- Chill the Batter: Let the batter sit for 10 minutes before baking. This lets the ricotta settle and prevents a domed, uneven top. (Your future self will thank you.)
Common mistakes when making this recipe
Overmixing the Batter
This is the #1 mistake I see—people treat cake batter like cookie dough and mix it until it looks "done." But overmixing develops gluten in the flour, which makes the cake dense and tough instead of tender.
Once you've combined all the dry ingredients, mix just until they disappear. The batter should look smooth but still have slight streaks—no need for perfection here. 💫
Skipping the Ricotta Draining
That excess whey in ricotta makes cakes gummy. Always drain your ricotta overnight in a sieve lined with cheesecloth. I've tried skipping this step, and the difference is night and day.
The texture becomes almost cake-like rather than dense. Don't rush this—let it sit for at least 12 hours in the fridge.
Incorrect Oven Temperature
Baking at 350°F instead of the required 325°F causes the cake to bake too quickly on the outside while staying undercooked inside. This creates a dry exterior and a raw center.
The lower temperature allows even cooking and proper ricotta setting. Invest in an oven thermometer—mine reads 15°F hotter than the dial says!
Not Cooling Properly
Inverting the hot cake too soon causes it to crack or collapse. Let it cool in the pan for 15 minutes first, then carefully flip it onto a wire rack.
I've seen cakes develop sinkholes when rushed. Also, never cut into it warm—the ricotta won't have set properly, and you'll end up with a gummy mess.
Using Low-Quality Chocolate
Pre-shredded chocolate chips contain anti-caking agents that make the cake dry. Always use 70% cacao dark chocolate chips or chop your own chocolate. The difference in flavor and texture is dramatic. I recommend Ghirardelli or Valrhona for that authentic Italian richness. The cheaper brands just don't cut it here.
Ignoring the Powdered Sugar Dusting
That final layer of powdered sugar isn't just decorative—it creates a barrier that keeps the cake moist and adds that signature dusty finish. Skip it, and you'll get a dry, dense cake.
Dust each layer generously before stacking, and don't forget the top. It's the little details that make this cake truly special. ✨
Nutrition facts
Frequently asked questions
Can I make this cake without ricotta?
The ricotta is what gives this cake its signature creamy texture, but you can substitute 2 cups of cottage cheese blended until ultra-smooth. For a lighter texture, try 1 cup Greek yogurt mixed with 1 cup sour cream. Just remember—these substitutions will change the flavor profile slightly, making it less Italian-inspired but still delicious.
Why does Lidia's recipe use a lower oven temperature?
The 325°F temperature is key for even cooking and proper ricotta setting. A higher heat would cause the exterior to overbake while the center stays undercooked, creating a dry crust and gummy middle. This method ensures a perfectly moist, tender cake with no dry spots.
How do I store leftovers?
Wrap the cake tightly in plastic wrap and store at room temperature for up to 5 days. For longer storage, slice and freeze individual portions in airtight containers for 2 weeks. Always thaw at room temperature before serving to preserve that creamy texture.
Can I make this cake gluten-free?
Yes, but you'll need to replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill). Add 1 teaspoon xanthan gum to help bind the batter. Keep in mind the texture may be slightly denser, but it'll still be rich and flavorful.
What's the best way to cut the cake into perfect squares?
Use a sharp knife dipped in hot water between each cut. This prevents crumbling and ensures clean edges. For the classic brick shape, cut into 12 equal squares—about 3x3 inches each. A damp towel under the cake also helps prevent sticking.