Chocolate Cannoli Cake
Indulge in the decadence of this Chocolate Cannoli Cake, a luxurious dessert that combines the rich flavors of chocolate with the creamy, citrus-kissed charm of classic cannoli filling. Perfect for special occasions or simply satisfying a sweet tooth, this masterpiece layers moist, chocolatey sponge cake with a luscious ricotta and mini chocolate chip filling, accented by a touch of orange zest. Topped with a silky mascarpone frosting and optional drizzles of dark chocolate, this cake is as visually stunning as it is delicious. Easy-to-follow and ready in just an hour, it’s the ultimate treat for lovers of Italian-inspired desserts and show-stopping chocolate cakes alike.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 3 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups ricotta cheese
- 1.5 cups powdered sugar
- 1 cup mini chocolate chips
- 1 teaspoon orange zest
- 1.5 cups whipping cream
- 1 cup mascarpone cheese
- 4 ounces dark chocolate (melted for drizzling, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
Slowly add the boiling water to the batter, mixing until fully incorporated. The batter will be thin but that's expected.
Divide the batter evenly between the two prepared pans and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then carefully remove them from the pans and let cool completely on wire racks.
While the cakes are cooling, prepare the cannoli filling. In a medium bowl, mix together the ricotta cheese, powdered sugar, mini chocolate chips, and orange zest. Refrigerate until ready to use.
To prepare the frosting, beat the whipping cream, mascarpone cheese, and 1/4 cup powdered sugar (not listed above) together in a large bowl until stiff peaks form.
To assemble, place one cake layer on a serving plate. Spread a generous layer of the cannoli filling on top.
Place the second cake layer on top of the filling. Spread the mascarpone frosting over the top and sides of the cake.
If desired, drizzle the cake with melted dark chocolate and garnish with additional mini chocolate chips or orange zest.
Refrigerate the cake for at least 1 hour before serving to set the frosting and filling. Serve chilled.
Nutrition Facts
Calories |
9499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 544.3 g | 698% | |
| Saturated Fat | 280.9 g | 1404% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1485 mg | 495% | |
| Sodium | 5880 mg | 256% | |
| Total Carbohydrate | 1084.4 g | 394% | |
| Dietary Fiber | 96.9 g | 346% | |
| Total Sugars | 733.0 g | ||
| Protein | 181.5 g | 363% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 2176 mg | 167% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 5038 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
