Description
A rich and indulgent Italian Cannoli Cake filled with creamy ricotta and topped with decadent chocolate ganache.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups ricotta cheese, drained
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Zest of 1 orange
- 1/2 cup mini chocolate chips
- 8 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- Chopped pistachios (for garnish)
- Mini chocolate chips (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next one. Mix in the vanilla extract.
- Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Mix until just combined and smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- While the cakes are cooling, prepare the creamy ricotta filling. In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, cinnamon, and orange zest. Mix until smooth and creamy. Gently fold in the mini chocolate chips.
- Once the cakes are completely cool, place one layer on a serving plate. Spread half of the ricotta filling evenly over the top. Place the second cake layer on top of the filling.
- For the ganache, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and add the chopped chocolate, stirring until completely melted and smooth.
- Pour the ganache over the top of the cake, allowing it to drip down the sides.
- Garnish the top of the cake with chopped pistachios and additional mini chocolate chips.
- Chill the cake in the refrigerator for at least 1 hour before slicing and serving.
Notes
- Make sure to drain the ricotta cheese well to avoid a watery filling.
- This cake can be made a day in advance and refrigerated.
- Is best served chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg