Craving a bakery-style dessert that’s as unforgettable as it is indulgent? Meet the Chocolate Cannoli Cake—a rich, Italian-inspired masterpiece that blends the decadence of chocolate cake with the creamy delight of classic cannoli filling.
This Chocolate Cannoli Cake is more than just a dessert. It’s an experience. Each slice features moist chocolate layers wrapped around a luscious ricotta and mascarpone filling, delivering that iconic cannoli flavor with every bite.
Crafted to impress, this homemade Chocolate Cannoli Cake is perfect for birthdays, holidays, or any occasion where only the best will do. The texture is soft and velvety, the filling stays creamy and smooth, and the balance of flavors is restaurant-quality—without ever leaving your kitchen.
What makes this Chocolate Cannoli Cake stand out? It’s the flawless harmony of deep chocolate richness and authentic cannoli sweetness. From the first forkful to the last crumb, this cake promises pure indulgence.
Whether you're a seasoned baker or just love Italian desserts, this Chocolate Cannoli Cake is the kind of recipe you’ll come back to again and again.
Why This Chocolate Cannoli Cake Is So Special
Italian desserts have a way of stealing the spotlight—and the Chocolate Cannoli Cake is no exception. Inspired by the beloved cannoli, this indulgent cake reimagines tradition in a form that’s both stunning and simple to make at home.
Cannoli have delighted generations with their crisp shells and sweet ricotta filling. Our Chocolate Cannoli Cake captures that same magic with moist chocolate layers, a silky ricotta-based cream, and mini chocolate chips for added texture.
What sets this Chocolate Cannoli Cake apart is its authentic Italian bakery flavor paired with total ease. No pastry tubes, no deep-frying—just layers of chocolate cake and luxurious cannoli cream that come together effortlessly in your own kitchen.
Serve this Chocolate Cannoli Cake at a dinner party, or enjoy it with espresso on a quiet evening. Its rich yet balanced flavor pairs beautifully with dessert wine, making it a go-to recipe for elegant occasions.
Looking to build a full Italian dessert spread? This Chocolate Cannoli Cake is the perfect centerpiece, especially when served alongside tiramisu, panna cotta, or biscotti.
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Ingredients
For the Chocolate Cake Layers:
- All-purpose flour
- Unsweetened cocoa powder
- Granulated sugar
- Baking soda
- Baking powder
- Salt
- Large eggs
- Buttermilk
- Hot coffee
- Vegetable oil
- Vanilla extract
For the Cannoli Cream Filling:
- Whole milk ricotta cheese
- Mascarpone cheese
- Powdered sugar
- Vanilla extract
- Almond extract
- Mini chocolate chips
- Orange zest (optional)
For the Chocolate Ganache:
- Dark chocolate
- Heavy cream
- Butter
See recipe card for quantities.
Dietary Substitutions:
- For gluten-free version: Replace flour with 1¾ cups gluten-free flour blend
- For dairy-free option: Use coconut cream instead of ricotta and dairy-free chocolate
- For reduced sugar: Cut powdered sugar in filling to 1 cup and use sugar-free chocolate chips
Instructions
Make the Chocolate Cake Layers
Preheat your oven to 350°F and prepare two 9-inch round cake pans. Mix all dry ingredients in a large bowl, then combine wet ingredients in a separate bowl. Pour wet ingredients into dry and mix until just combined - the batter will be thin. Divide between pans and bake for 28-32 minutes until a toothpick comes out with moist crumbs. Cool completely on wire racks.
Prepare the Cannoli Filling and Ganache
For the filling, drain ricotta in a fine-mesh strainer for 15 minutes. Beat drained ricotta and mascarpone until smooth, then gradually add powdered sugar, vanilla, and almond extract. Fold in chocolate chips and orange zest if using. For the ganache, place chopped chocolate in a bowl, heat cream until simmering, pour over chocolate and let sit 2 minutes. Stir until smooth, then add butter. Let cool to room temperature.
Assemble Your Chocolate Cannoli Cake
Place one cake layer on serving plate and spread cannoli filling evenly on top, leaving a ½-inch border. Top with second layer and press gently. Pour ganache over the top, allowing it to drip down the sides. Refrigerate for at least 2 hours before serving for best flavor and clean slices.
- Make Cake Layers: Mix and bake your chocolate cake layers until fluffy and rich.
- Filling & Ganache: Make the sweet ricotta filling and rich ganache for layering and topping.
- Assemble the Cake: Layer the cake with filling, top with ganache, and chill to set.
Essential Equipment For Chocolate Cannoli Cake Recipe
Stand Mixer or Hand Mixer: Essential for achieving the right texture in your cannoli filling. The ricotta needs to be beaten smooth to avoid any grainy texture.
Fine-Mesh Strainer: Draining the ricotta removes excess moisture that could make your filling runny.
Offset Spatula: Makes spreading filling and ganache much easier and more professional-looking.
Digital Kitchen Scale: For the most accurate measurements, especially with flour and cocoa powder.
Wire Cooling Racks: Proper cooling prevents condensation that could make your cake layers soggy.
Expert Cooking Tips and Tricks
Temperature Matters: Always use room temperature eggs and buttermilk for better mixing and a more tender cake. Cold ingredients can cause the batter to curdle.
Coffee Enhancement: The coffee in this recipe won't make your cake taste like coffee – it just makes the chocolate flavor deeper and richer. You can substitute with hot water if needed.
Filling Consistency: If your cannoli filling seems too thick, add a tablespoon of heavy cream. If it's too thin, refrigerate for 30 minutes before assembling.
Make-Ahead Magic: The cake layers can be baked up to 2 days ahead and wrapped tightly in plastic wrap. The cannoli filling can be made a day ahead and refrigerated.
Recipe Variations
Cannoli Cupcakes
Transform this recipe into individual treats by baking the batter in cupcake tins for 18-20 minutes. Core the centers and fill with cannoli cream, then top with ganache.
Mini Chocolate Cannoli Version
Make smaller cake layers in 6-inch pans for more intimate gatherings. Reduce baking time to 22-25 minutes.
Sicilian Cannoli Cake
Add chopped pistachios to the filling and garnish with whole pistachios for an authentic Sicilian touch.
Keto-Friendly Cannoli Cake
Replace flour with almond flour, use sugar substitutes, and make the filling with full-fat cream cheese instead of ricotta for a low-carb version.
Chocolate Chip Ricotta Cake
Add chocolate chips directly to the cake batter for extra chocolate throughout every bite.
For those following an easy cannoli cake recipe approach, you can simplify by using a boxed chocolate cake mix and focusing your energy on the homemade cannoli filling – the star of this dessert.
Storage
Refrigerator Storage
This cannoli cake with ricotta filling needs refrigeration due to the dairy-based filling. Cover and store in the refrigerator for up to 4 days. Let it sit at room temperature for 15-20 minutes before serving for the best flavor and texture.
Freezing Instructions
You can freeze the unfrosted cake layers for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil. The assembled cake doesn't freeze well due to the ricotta filling, but individual slices can be frozen for up to 1 month.
Make-Ahead Strategy
Bake cake layers up to 2 days ahead, make cannoli filling 1 day ahead, and assemble the cake up to 6 hours before serving. Add the ganache just before presenting for the freshest appearance.
The Italian Grandmother’s Secret Behind Every Perfect Chocolate Cannoli Cake
When I first learned to make Chocolate Cannoli Cake, it wasn’t from a fancy cookbook—it was from Nonna Lucia in her tiny kitchen tucked in a hillside village in Sicily. As the scent of chocolate and ricotta filled the air, she leaned in with a knowing smile and whispered her secret: “Let it rest. Always let it rest.”
That’s the secret to bakery-quality Chocolate Cannoli Cake. Once you’ve layered your chocolate sponge and that dreamy cannoli filling, tuck it into the fridge for at least 2 hours—or better yet, overnight. The result? Clean, picture-perfect slices and a flavor that deepens with every hour.
And just before serving, dust it with a veil of cocoa powder and scatter mini chocolate chips at the base. It’s a simple touch that turns your homemade Chocolate Cannoli Cake into a showpiece worthy of any Italian bakery window.
FAQ
What is the most famous chocolate cake in the world?
The most famous chocolate cake worldwide is the Black Forest Cake from Germany, featuring chocolate sponge layers with cherries and whipped cream. However, chocolate lava cake, chocolate fudge cake, and devil's food cake are also incredibly popular globally. Each region has its beloved chocolate cake recipe, but Black Forest consistently ranks as the most recognized internationally.
What is the filling in a cannoli made of?
Traditional cannoli filling is made from ricotta cheese mixed with powdered sugar, vanilla extract, and sometimes almond extract. Many recipes include mini chocolate chips, candied fruits, or pistachios for texture. The ricotta should be drained to prevent watery filling. Some variations use mascarpone cheese for extra richness, creating a smooth, sweet cream perfect for cannoli shells.
What is the secret to moist chocolate cake?
The secret to moist chocolate cake is using hot coffee or hot water in the batter, which intensifies chocolate flavor and creates moisture. Other tips include using buttermilk for tang, not overbaking, adding oil instead of just butter, and using room temperature ingredients. Proper storage wrapped in plastic wrap also maintains moisture for days.
What is chocolate cannoli made of?
Chocolate cannoli consists of crispy fried pastry shells filled with sweet ricotta cream and chocolate chips. The shells are made from flour, sugar, butter, and wine, then deep-fried until golden. The filling combines ricotta cheese, powdered sugar, vanilla, and mini chocolate chips. Some variations include chocolate-dipped shells or chocolate ricotta filling for extra chocolate flavor.
Conclusion: From Your Kitchen to Little Italy
The Chocolate Cannoli Cake isn’t just a dessert—it’s a passport to the charm and decadence of an Italian pasticceria, right from your own kitchen. With layers of moist chocolate cake, silky cannoli cream, and a luscious ganache topping, this cake is a masterpiece that feels both nostalgic and new.
What makes this Chocolate Cannoli Cake truly special is its versatility. Whether you're crafting a show-stopping centerpiece for a celebration or simply indulging in a weekend bake, it delivers bakery-level results with surprisingly little fuss.
Looking to keep the sweet inspiration going? Don’t miss our Perfect Orange Chiffon Cake Recipe—light, zesty, and perfect for citrus lovers—or the comforting, cozy flavors of our Easy Spice Cake Recipe, a year-round favorite for warm spice enthusiasts.
Ready to bake your own slice of Italian paradise? Try this Chocolate Cannoli Cake and let the flavors speak for themselves. Share your beautiful creations with us—tag your photos, rate the recipe, and leave a comment below. We can’t wait to see how your baking adventure unfolds!
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Chocolate Cannoli Cake
Equipment
- 1 Stand mixer or hand mixer For smooth, creamy cannoli filling
- 1 Fine-mesh strainer To drain excess liquid from ricotta
- 1 Offset spatula For spreading filling and ganache evenly
- 1 Digital kitchen scale Ensures accurate measurements
- 1 Wire cooling racks Cools cake layers evenly without condensation
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup hot coffee or hot water
- ½ cup vegetable oil
- 2 teaspoon vanilla extract
- 1 ½ cups whole milk ricotta cheese drained
- ¾ cup mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup mini chocolate chips
- 1 teaspoon orange zest optional
- 6 oz dark chocolate chopped
- ¾ cup heavy cream
- 2 tablespoon butter
Instructions
- Mix dry and wet ingredients separately, combine, and bake at 350°F for 28–32 minutes.
- Drain ricotta, beat with mascarpone, add sugar, extracts, fold in chips and zest.
- Pour hot cream over chocolate, stir until smooth, then add butter.
- Layer cake, spread filling, top with second cake layer, pour ganache, chill 2+ hours.
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