Lidia’s Chocolate Ricotta Brick Cake is a delightful twist on traditional chocolate cake that combines rich cocoa with creamy ricotta for an irresistibly moist texture. This Italian-inspired dessert stands out with its dense yet tender crumb that melts in your mouth, making it perfect for any occasion.
We love how this recipe balances deep chocolate flavors with the subtle tang of ricotta, creating a cake that’s both indulgent and surprisingly light. It’s simple to make but delivers impressive results that will wow family and friends alike.
Whether you’re a seasoned baker or just looking to try something new, this cake offers a delicious way to enjoy chocolate with an Italian flair. Let’s dive into this easy recipe that’s sure to become a favorite in our dessert rotation.
Ingredients
To create the perfect Lidia Chocolate Ricotta Brick Cake, we need to gather fresh and high-quality ingredients. Below is the breakdown of what goes into both the cake and the luscious chocolate ganache.
For the Cake
- 1 ¾ cups (210g) all-purpose flour, sifted
- 1 cup (200g) granulated sugar
- ½ cup (45g) unsweetened cocoa powder, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (240g) whole milk ricotta cheese, well drained
- 3 large eggs, room temperature
- ½ cup (120ml) extra-virgin olive oil
- 2 teaspoons pure vanilla extract
- ½ cup (120ml) strong brewed coffee, cooled (optional but recommended for depth)
For the Chocolate Ganache
- 6 ounces (170g) bittersweet chocolate, finely chopped
- ½ cup (120ml) heavy cream
- 1 tablespoon unsalted butter, room temperature, for shine and smoothness
| Ingredient | Metric | Purpose |
|---|---|---|
| All-purpose flour | 210g | Cake structure |
| Granulated sugar | 200g | Sweetness |
| Unsweetened cocoa powder | 45g | Chocolate flavor |
| Baking powder | 1 tsp | Leavening agent |
| Baking soda | ½ tsp | Leavening agent |
| Salt | ¼ tsp | Flavor balance |
| Whole milk ricotta cheese | 240g | Moisture and richness |
| Large eggs | 3 | Binding and lift |
| Extra-virgin olive oil | 120ml | Moisture and subtle flavor |
| Pure vanilla extract | 2 tsp | Aroma and sweetness accent |
| Strong brewed coffee | 120ml | Enhances chocolate depth |
| Bittersweet chocolate | 170g | Ganache base |
| Heavy cream | 120ml | Ganache creaminess |
| Unsalted butter | 1 tbsp | Ganache gloss and texture |
Tools and Equipment
To craft the perfect Lidia Chocolate Ricotta Brick Cake, having the right tools and equipment is essential for achieving the ideal texture and flavor balance. Below is a detailed list of what we recommend using, alongside tips for each tool’s purpose.
Essential Baking Tools
- 8×4-inch loaf pan: This brick-shaped pan creates the cake’s signature dense structure and neat shape.
- Mixing bowls: Use at least two medium-sized bowls. One for dry ingredients and one for wet ingredients.
- Hand mixer or stand mixer: For thoroughly incorporating ricotta, eggs, sugar, and oil until smooth and creamy.
- Rubber spatula: Ideal for folding ingredients gently while maintaining airiness.
- Fine mesh sieve: To sift cocoa powder, flour, baking powder, and baking soda evenly and avoid lumps.
- Measuring cups and spoons: Accuracy in ingredient quantities ensures the correct cake consistency.
- Cooling rack: Prevents soggy bottoms by allowing air circulation under the cake after baking.
Tools for Ganache Preparation
- Heatproof bowl: To melt bittersweet chocolate with cream and butter using a double boiler or microwave.
- Small saucepan: If using a double boiler, this holds the simmering water under the bowl.
- Whisk: For creating a glossy smooth ganache finish.
Specialized Tools Overview
| Tool | Purpose | Tips |
|---|---|---|
| 8×4-inch loaf pan | Shape cake into brick form | Grease well and line with parchment |
| Hand/stand mixer | Blend ingredients smoothly | Start on low speed to avoid splatter |
| Fine mesh sieve | Sift dry ingredients for even distribution | Tap gently to avoid flour clouds |
| Rubber spatula | Fold in ingredients without deflating batter | Use gentle folding technique |
| Cooling rack | Cool cake evenly avoiding moisture buildup | Cool for at least 1 hour |
By gathering these key tools and equipment ahead of time, we ensure a smooth baking experience for our Lidia Chocolate Ricotta Brick Cake. This careful preparation helps deliver the cake’s trademark moist crumb and rich chocolate flavor every time.
Prep Work
Before diving into baking Lidia’s Chocolate Ricotta Brick Cake, it’s crucial to set the foundation right for perfect results. Let’s prepare the ingredients and tools to ensure a smooth process and a moist tender crumb.
Preparing the Ricotta
For the rich, creamy texture that defines this cake, we start with the whole milk ricotta cheese. Here’s how to prepare it:
- Drain excess moisture: Place the ricotta in a fine mesh sieve or cheesecloth-lined strainer over a bowl. Allow it to drain for at least 30 minutes. This step prevents excess liquid from altering the batter’s consistency.
- Bring to room temperature: After draining, let the ricotta sit out for about 15-20 minutes to warm. This helps with smooth incorporation into the batter.
- Whisk lightly: Before adding to the mixture, whisk the ricotta gently to break up any lumps, creating a velvety smooth texture that blends seamlessly with the cocoa.
This preparation ensures the ricotta imparts a moist richness without weighing the cake down.
Preheating the Oven and Preparing the Baking Pan
The next step is to get our baking environment ready:
| Step | Details |
|---|---|
| Preheat oven | Set your oven to 350°F (175°C) for even baking. |
| Prepare loaf pan | Grease an 8×4-inch loaf pan lightly with butter or spray. Line the bottom and sides with parchment paper extending slightly over edges to lift the cake out easily. |
| Final check | Ensure the rack is centered in the oven for uniform heat distribution. |
“Proper pan preparation and correct oven temperature are key to baking the perfect Chocolate Ricotta Brick Cake_ with a moist crumb and tender texture.”_
By performing these prep steps meticulously, we set ourselves up to bake a cake that’s everything we expect—moist, rich, and beautifully structured.
Directions
Follow these detailed steps to create the irresistibly moist and tender Lidia Chocolate Ricotta Brick Cake that perfectly combines rich chocolate with creamy ricotta.
Making the Cake Batter
- Sift dry ingredients: In a large bowl, sift together 1½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
- Whisk ricotta mixture: In a separate bowl, whisk 1¼ cups room temperature whole milk ricotta until smooth and creamy.
- Combine wet ingredients: Add 1 cup granulated sugar, 3 large eggs, ⅓ cup extra-virgin olive oil, 1 teaspoon pure vanilla extract, and ¼ cup brewed coffee (optional) to the ricotta. Whisk until fully combined and glossy.
- Fold dry into wet: Gradually fold the sifted dry ingredients into the wet ricotta mixture with a rubber spatula. Fold gently but thoroughly until the batter is smooth and no flour streaks remain. Over-mixing will affect the tender crumb.
- Final batter texture: The batter should be thick yet pourable, with a velvety chocolate sheen.
Baking the Cake
- Prepare pan: Grease an 8×4-inch loaf pan and line it with parchment paper, allowing an overhang for easy cake removal.
- Pour batter: Transfer the batter evenly into the prepared pan. Smooth the top with a spatula.
- Bake specifics: Place the loaf pan in the center of a preheated oven at 350°F (175°C). Bake for 50-60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
| Step | Temperature | Time | Indicator |
|---|---|---|---|
| Baking the cake | 350°F (175°C) | 50-60 minutes | Toothpick with moist crumbs |
- Avoid over-baking: Keep a close eye on the cake after 50 minutes to preserve its moist texture.
Cooling the Cake
- Initial cooling: Remove the cake from the oven and set the pan on a wire cooling rack. Cool in the pan for 20 minutes. This allows the cake to set and prevents cracking.
- Remove from pan: Use the parchment overhang to lift the cake gently. Peel off the parchment paper.
- Complete cooling: Let the cake cool completely on the wire rack before glazing with ganache or slicing. This step is crucial to achieve that melt-in-your-mouth texture and perfect bite.
By carefully following these steps, we ensure the Lidia Chocolate Ricotta Brick Cake develops its signature moist crumb and rich chocolate flavor every time.
Making the Chocolate Ganache
The chocolate ganache is the crowning glory of our Lidia Chocolate Ricotta Brick Cake. Let’s create a silky smooth glaze that perfectly complements the cake’s moist texture and rich flavor.
Heating the Cream and Melting the Chocolate
To begin, we heat the heavy cream gently to just below boiling point. This step is crucial because overheating can cause the cream to separate, ruining the ganache’s texture. While the cream warms, chop the bittersweet chocolate into small, even pieces. This promotes smooth melting.
Once the cream is hot, we pour it over the chocolate in a heatproof bowl. Let the cream sit for 2 minutes to soften the chocolate, then whisk gently in small circles, starting from the center and moving outward. This technique ensures a glossy, lump-free ganache.
Finally, we add the unsalted butter. This enriches the ganache, lending it a subtle shine and velvety mouthfeel. Whisk until the butter melts completely and the ganache is smooth.
| Ingredient | Amount | Purpose |
|---|---|---|
| Bittersweet chocolate | 6 oz (170 g) | Deep chocolate flavor, base of ganache |
| Heavy cream | 1/2 cup (120 ml) | Softens chocolate, adds creaminess |
| Unsalted butter | 2 tbsp (28 g) | Adds shine, smooth texture |
Tip: Use good quality chocolate for the best flavor and finish.
Applying the Ganache on the Cake
We wait until the cake is completely cooled before applying the ganache to prevent it from melting and sliding off. Begin by placing the cake on a wire rack with a baking sheet underneath for any drips.
Using a spatula, pour the ganache over the center of the cake and gently spread it outward towards the edges. Let the ganache flow naturally down the sides to create an elegant drip effect.
For an extra polished look, refrigerate the cake for at least 30 minutes to allow the ganache to set to a firm but soft finish that melts beautifully on the palate.
Pro tip: If the ganache thickens too much before spreading, warm it gently over a double boiler until it reaches the perfect consistency again.
By following these steps carefully, our Lidia Chocolate Ricotta Brick Cake will shine with a luscious ganache that enhances its rich chocolate character and delightful texture.
Serving Suggestions
To fully enjoy our Lidia Chocolate Ricotta Brick Cake, we recommend serving it at room temperature. This enhances the cake’s moist, tender crumb and allows the rich chocolate ganache to melt delectably on the palate.
Ideal Accompaniments
Pair the cake with these options to elevate your tasting experience:
- Fresh berries such as raspberries or strawberries add a bright contrast to the dense chocolate.
- A dollop of whipped cream complements the cake’s creamy ricotta texture.
- For a sophisticated touch, serve alongside a scoop of vanilla bean ice cream to balance the bittersweet chocolate notes.
- A light drizzle of espresso or coffee reduction intensifies the cake’s cocoa depth.
Beverage Pairing Tips
Our favorite beverages to accompany this cake include:
| Beverage | Tasting Note | Serving Temperature |
|---|---|---|
| Espresso | Bold, rich, enhances chocolate | Hot |
| Red wine (Pinot Noir) | Fruity, medium-bodied, smooth | Slightly chilled |
| Hot chocolate | Creamy, sweet, complementary | Warm |
| Black tea (Earl Grey) | Floral, slightly citrusy, refreshing | Hot |
Presentation Ideas
- Slice the cake into even rectangular brick-like pieces to highlight its signature shape.
- Use a warm spatula to create a clean cut, preserving the cake’s dense texture.
- Sprinkle a light dusting of powdered sugar or cocoa powder for an elegant finish.
- Serve on a rustic wooden board or a sleek white plate to make the dark chocolate color pop.
Storage and Serving Temperature Reminder
| Step | Recommendation |
|---|---|
| Before serving | Bring cake to room temperature for best flavor |
| Leftover storage | Wrap tightly, refrigerate up to 4 days |
| Before serving again | Let refrigerated cake warm 30 minutes on countertop |
“We find that serving the cake accompanied by fresh fruit or creamy elements transforms every bite into a luxurious balance of textures and flavors.”
By following these serving suggestions we can maximize the pleasure of every slice of our Lidia Chocolate Ricotta Brick Cake.
Storage and Make-Ahead Tips
To preserve the luscious flavor and moist texture of Lidia’s Chocolate Ricotta Brick Cake, proper storage and make-ahead preparations are essential. Here are our carefully crafted tips to ensure every bite tastes as fresh and delightful as the first.
Storing the Cake
- Wrap the cake tightly in plastic wrap or place it in an airtight container to prevent it from drying out or absorbing other odors in the refrigerator.
- Store the cake refrigerated for up to 4 days. The cool environment helps maintain the fresh tang of the ricotta and the rich smoothness of the chocolate ganache.
- Before serving leftover cake, allow it to come to room temperature for about 30 minutes. This step revives the cake’s tender crumb and melts the ganache slightly for a truly indulgent experience.
Freezing for Longer Storage
- If we want to keep the cake longer, we can freeze it for up to 2 months.
- Wrap the cake tightly in plastic wrap, then in aluminum foil or a freezer bag to guard against freezer burn.
- When ready to enjoy, thaw overnight in the refrigerator, then bring to room temperature before serving.
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigeration | Up to 4 days | Wrap tightly, serve at room temperature |
| Freezing | Up to 2 months | Double wrap, thaw overnight in refrigerator |
Make-Ahead Tips
- We can bake the cake up to 2 days in advance and keep it refrigerated before adding the chocolate ganache.
- Prepare the ganache separately and refrigerate it in a sealed container for up to 3 days.
- Just before serving, reheat the ganache gently until pourable and spread over the cake for a fresh, glossy finish.
- For gatherings or special occasions, this make-ahead strategy lets us focus on presentation and serving without last-minute stress.
Quick Ganache Refresh
“If the ganache firms too much in the fridge, warming it in short bursts in the microwave or over a double boiler brings it back to a smooth, pourable state without compromising shine or flavor.”
By following these Storage and Make-Ahead Tips, we guarantee that our Lidia Chocolate Ricotta Brick Cake remains irresistibly moist, flavorful, and ready to impress whenever the craving hits.
Conclusion
Lidia’s Chocolate Ricotta Brick Cake offers a delicious way to combine rich chocolate with the creamy texture of ricotta. It’s a recipe that’s approachable yet impressive, perfect for any occasion where you want to impress without stress.
With the right ingredients, tools, and attention to detail, this cake delivers a moist crumb and decadent flavor that’s hard to beat. The luscious ganache adds that perfect finishing touch, making every bite a memorable experience.
Whether you’re baking for family, friends, or yourself, this cake is sure to become a favorite in your dessert rotation. Let’s get baking and enjoy the wonderful results together!
Frequently Asked Questions
What makes Lidia’s Chocolate Ricotta Brick Cake different from other chocolate cakes?
This cake combines rich cocoa with creamy ricotta, resulting in a moist, tender texture and a unique balance of deep chocolate and subtle tangy flavors.
What are the key ingredients needed for this cake?
Essential ingredients include all-purpose flour, sugar, unsweetened cocoa powder, ricotta cheese, eggs, olive oil, vanilla extract, and optional brewed coffee. For ganache, bittersweet chocolate, heavy cream, and butter are used.
Do I need special tools to bake this cake?
Basic baking tools like an 8×4-inch loaf pan, mixing bowls, mixer, rubber spatula, sieve, measuring tools, and cooling rack are recommended for best results.
How should I prepare the ricotta before baking?
Drain excess moisture, bring the ricotta to room temperature, and whisk lightly to smooth out any lumps.
What’s the baking temperature and time for this cake?
Bake at 350°F (175°C) for 50-60 minutes, checking to avoid over-baking and ensuring a moist crumb.
How do I make the chocolate ganache for the cake?
Heat heavy cream just below boiling, pour over chopped bittersweet chocolate, stir until smooth, then add butter for shine and texture.
How should I serve this cake for the best flavor?
Serve at room temperature with accompaniments like fresh berries, whipped cream, or vanilla ice cream. Pair it with espresso, red wine, or hot chocolate.
How do I store leftover cake?
Wrap tightly and refrigerate for up to four days. For longer storage, freeze the cake double-wrapped for up to two months.
Can I make this cake ahead of time?
Yes, bake up to two days ahead. Prepare ganache separately and refrigerate, reheating gently before serving.
What tips ensure a moist and tender cake texture?
Use high-quality ingredients, gently fold dry and wet mixtures, avoid over-baking, and allow the cake to cool fully on a wire rack before adding ganache.