Name: Decadent Sicilian Cannoli Cake with Chocolate Ganache
Prep time: PT-491720H8M7S
Cook time: PT-491720H8M7S
Total time: PT-491720H8M7S
Cuisine: Italian
Ingredients: 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp salt; ¾ cup unsalted butter, softened; 1 ¾ cups granulated sugar; 4 large eggs; 1 tbsp vanilla extract; 1 cup whole milk; 1 ½ cups ricotta cheese (drained); 1 cup mascarpone cheese; ½ cup powdered sugar; ½ tsp cinnamon; 1 tsp orange zest (optional); ½ cup mini chocolate chips; 1 cup heavy cream; 8 oz semi-sweet chocolate, chopped; 1 tbsp butter (for extra shine); Chopped pistachios; Powdered sugar; Additional mini chocolate chips

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Some desserts whisper, and then some desserts command the spotlight. A Sicilian Cannoli Cake with Chocolate Ganache is the latter: rich layers of moist, citrus-scented sponge, silky cannoli ricotta filling, flecks of chocolate, toasted pistachios, and a glossy blanket of chocolate ganache that drips dramatically down the sides. This is the kind of cake that looks like it belongs in an Italian pastry shop window—and it’s absolutely achievable in your own kitchen.

Layered inside this showstopper is another essential element: a flawless chocolate ganache—creamy, shiny, and rich without overpowering the filling. If you’d like a technical reference to support your technique, check out this trusted step-by-step chocolate cake. Together, the cannoli-inspired filling and the ganache transform a classic flavor into a luxurious celebration cake worthy of holidays, anniversaries, and big family gatherings.

Table of Contents

What Makes Sicilian Cannoli Cake with Chocolate Ganache So Special?

A Sicilian Cannoli Cake with Chocolate Ganache is more than a flavored sponge cake. It’s a layered experience that captures everything beloved about cannoli in an elegant, sliceable form. Think:

Soft, tender vanilla or orange-zested sponge layers
A smooth, lightly sweetened ricotta and mascarpone cannoli cream
Pops of mini chocolate chips and pistachios for texture
Fragrant citrus and a hint of warm spice
A dramatic dark chocolate ganache drip or coating
Garnishes that echo true cannoli: crushed shells, candied peel, mini cannoli

What sets this cake apart is balance. Each bite should taste like cannoli—creamy, citrusy, chocolatey, with subtle crunch—wrapped in the structure of a celebration cake and finished with that decadent, mirror-like ganache.

If you want to connect this modern twist to the wider world of Italian sweets, explore more traditional treats through resources like this overview of must-try Sicilian sweets and desserts. Use it as inspiration when planning dessert tables or themed dinner nights that pair beautifully with your cannoli cake.

Ingredients for Sicilian Cannoli Cake with Chocolate Ganache

For the Cake Layers

Aim for a sponge that is soft, fine-crumbed, and able to support generous filling:

All-purpose or cake flour, sifted
Unsalted butter or a butter–oil blend for tenderness
Granulated sugar for structure
Whole eggs at room temperature
Milk or buttermilk
Vanilla extract
Fresh orange zest (or lemon zest) for that Sicilian aroma
Baking powder and a pinch of salt

Pro tips:

Use room-temperature ingredients to create an even, airy batter.
Don’t overmix after adding flour—this keeps the crumb soft and prevents toughness.
Bake in three equal layers for balanced stacking and a lofty presentation.

For the Cannoli Ricotta Filling

The cannoli cream is the heart of this cake. You want it thick, silky, and sliceable:

Whole-milk ricotta, thoroughly drained
Mascarpone (optional but luxurious)
Powdered sugar (sifted)
Vanilla extract
Orange zest or finely chopped candied orange peel
Pinch of cinnamon (optional but classic)
Mini chocolate chips
Finely chopped pistachios (optional, or reserved for garnish)

Pro tips:

Drain the ricotta in a fine-mesh sieve or cheesecloth in the fridge for several hours or overnight.
Mix gently until smooth—overmixing can loosen the filling.
Fold in chocolate chips and pistachios at the end so they stay evenly distributed.

For the Chocolate Ganache

Your chocolate ganache is both a flavor and a visual statement:

Finely chopped dark or semi-sweet chocolate (about 60–70% cocoa)
Heavy cream, gently heated
Pinch of salt or espresso powder to deepen flavor (optional)

Pro tips:

For a drip-style ganache, start with roughly equal parts cream and chocolate by weight, then adjust to a slightly thicker consistency if needed.
Let ganache cool to a pourable but not runny consistency before applying.
Always pour onto a well-chilled, crumb-coated cake for clean drips and smooth coverage.

Garnishes & Decoration Elements

Choose decorations that tell the cannoli story at a glance:

Mini cannoli filled with leftover cannoli cream
Crushed cannoli shells pressed around the bottom edge
Chopped pistachios sprinkled along the top border
Candied orange peel and chocolate curls for contrast

These finishing touches turn the cake into a statement centerpiece.

Tools & Equipment You’ll Need

Having the right tools makes your Sicilian Cannoli Cake with Chocolate Ganache easier to assemble and decorate:

3 x 8-inch or 9-inch round cake pans
Parchment paper for lining
Mixing bowls (metal or glass)
Hand mixer or stand mixer
Fine mesh sieve or cheesecloth (for draining ricotta)
Offset spatula and bench scraper
Piping bags (for dams and décor)
Long serrated knife or cake leveler
Rotating cake stand for smooth sides

Step-by-Step: Cannoli Ricotta Filling

Drain the Ricotta
Place ricotta in a sieve or cheesecloth-lined colander set over a bowl. Cover and refrigerate for at least 4 hours, preferably overnight, until significantly drier and thicker.
Whip the Base
Add drained ricotta to a mixing bowl. Beat briefly until smooth. If using mascarpone, fold or beat it in gently.
Sweeten & Flavor
Add sifted powdered sugar in stages. Stir in vanilla, citrus zest, and a pinch of cinnamon if desired. Adjust to taste.
Fold in Texture
Gently fold in mini chocolate chips and pistachios (if using). Cover and chill until ready to assemble.

The goal is a luscious, thick filling that holds between cake layers without oozing: classic cannoli flavor in a cake-friendly form.

Sicilian Cannoli Cake with Chocolate Ganache

Step-by-Step: Cake Layers

Prepare Pans
Grease, line with parchment, and (optionally) lightly flour your pans.
Cream Butter and Sugar
Beat until pale and fluffy to trap air for a light crumb.
Add Eggs
Add one at a time, mixing just until combined and scraping down the bowl.
Incorporate Dry Ingredients & Liquid
Alternate dry ingredients with milk or buttermilk. Fold gently; stop as soon as everything is incorporated. Stir in vanilla and citrus zest.
Bake & Cool
Divide batter evenly, bake until a skewer comes out clean and tops spring back lightly. Cool in pans briefly, then fully on racks. Wrap and chill for easier stacking.

A cool, level cake is critical before introducing the delicate cannoli filling.

Assembling the Sicilian Cannoli Cake

Now the fun part—building your cannoli-inspired masterpiece.

Level the Layers
Trim domed tops for flat, sturdy stacking.
Optional: Flavor Syrup
Lightly brush each layer with orange-vanilla or Marsala syrup. Don’t soak—just enhance.
Create a Dam
Pipe a ring of slightly thicker cream or light buttercream around the edge of the bottom layer. This keeps the cannoli filling securely inside.
Fill & Stack
Spread an even layer of filling inside the dam. Add the second layer and repeat. Top with the final cake layer.
Crumb Coat & Chill
Apply a thin coat of cream or ganache to lock in crumbs. Chill until firm. This step makes your final finish clean and professional.

Chilling is your best friend for sharp edges and confident ganache work.

Perfect Chocolate Ganache & Drip Technique

Make the Ganache
Place chopped chocolate in a heatproof bowl. Heat cream until just steaming, pour over chocolate, let sit briefly, then whisk from the center outward until glossy.
Cool to the Right Consistency
Ganache should be fluid but not runny. Test by letting a spoonful run down the inside of a chilled bowl: it should form a slow, controlled drip.
Glaze & Drip the Cake
With the cake well chilled, pour some ganache onto the center. Use an offset spatula to nudge it toward the edges. Create intentional drips by gently pushing small amounts over the rim.
Set the Finish
Chill briefly so the ganache sets without becoming too firm to slice cleanly.

The result: a dramatic chocolate ganache drip cake that frames every slice of cannoli-filled goodness.

Decoration, Variations & Creative Twists

Turn your Sicilian Cannoli Cake with Chocolate Ganache into a custom centerpiece.

Signature Finishing Ideas

Top with mini cannoli arranged in a crown.
Press crushed cannoli shells or wafer cookies along the base.
Sprinkle chopped pistachios over the top for color and crunch.
Add curls of chocolate and strands of candied orange peel.

Flavor Variations

Pistachio Cannoli Cake: Add ground pistachios to the filling and extra pistachio garnish.
Espresso Cannoli Cake: Brush layers with espresso syrup and stir a hint of espresso powder into the ganache.
Chocolate Cannoli Cake: Use chocolate sponge layers for deeper cocoa notes.
Alcohol-Free Version: Skip liqueurs and rely on citrus, vanilla, and spice to keep flavors bold.

Each variation protects the identity of the cannoli cake while giving you flexibility for different occasions and tastes.

Serving, Storage & Make-Ahead Tips

Chill the finished cake for several hours before slicing so the layers and cannoli filling set.
For clean slices, use a hot, dry knife and wipe between cuts.
Store covered in the refrigerator.
Bake layers a day ahead; assemble and finish the cake the day before serving.
Add delicate garnishes—especially filled mini cannoli—close to serving.

These habits protect texture, appearance, and flavor.

Troubleshooting Guide

Filling Too Soft

Ricotta not drained enough—give it more time.
Chill the filling longer.
Add a bit more mascarpone or powdered sugar to firm it up.

Layers Sliding

Use a frosting dam.
Don’t overload the filling.
Chill between stacking, crumb coating, and glazing.

Ganache Too Thin

Stir in more chopped chocolate and let it cool slightly.

Ganache Too Thick

Warm gently or whisk in a little more warm cream.

Messy Drips or Streaky Finish

Ensure the cake is well chilled.
Use a squeeze bottle or spoon for controlled drips.
Work slowly around the edge for even fall lines.

FAQs: Sicilian Cannoli Cake with Chocolate Ganache

1. Can I use only ricotta without mascarpone?
Yes. Just make sure it’s well-drained so your cannoli cream stays thick and sliceable.

2. How do I keep the cannoli filling from being runny?
Drain ricotta thoroughly, avoid overmixing, and chill the filling before assembling.

3. Can I make this cake with a box mix base?
You can. Use a quality vanilla or white mix, add citrus zest and vanilla, and let the cannoli filling plus ganache deliver the signature flavor.

4. How far in advance can I assemble the cake?
Assemble up to 24 hours ahead. Keep chilled and add decorative mini cannoli close to serving.

5. Do I have to use liqueur or Marsala?
No. Citrus, vanilla, and spice are more than enough if you prefer an alcohol-free version.

Conclusion

A Sicilian Cannoli Cake with Chocolate Ganache is everything a celebration dessert should be: striking to look at, luxurious in flavor, and unforgettable in every slice. With thoughtfully balanced layers, a true cannoli-inspired filling, and a flawless ganache finish, you’re not just baking a cake—you’re bringing a little piece of Sicily to the table.