Chocolate Cannoli Cake
Rich, bakery-style Italian dessert with moist chocolate cake, creamy ricotta filling, and chocolate ganache. Perfect for holidays or dinner parties.
Print Pin Servings: 12 servings
Calories: 430kcal
Cost: $15–$20
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.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 430kcal | Carbohydrates: 45g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 300mg | Potassium: 260mg | Fiber: 3g | Sugar: 32g | Vitamin A: 600IU | Vitamin C: 0.5mg | Calcium: 110mg | Iron: 3.5mg