Description
This Sicilian Cannoli Cake with Chocolate Ganache captures all the charm of traditional cannoli in a show-stopping layer cake. Moist vanilla layers are filled with creamy ricotta and mascarpone, dotted with mini chocolate chips, and finished with a silky chocolate ganache. It’s an Italian-inspired masterpiece perfect for holidays, celebrations, or any time you crave a truly decadent dessert.
Ingredients
Scale
For the Cake Layers
- 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
For the Cannoli Filling
- 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
For the Chocolate Ganache
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1 tbsp butter (for extra shine)
For Garnish
- Chopped pistachios
- Powdered sugar
- Additional mini chocolate chips
Instructions
1. Make the Cake Layers
- Preheat oven to 350°F (175°C).
- Grease and line two 8-inch round pans with parchment paper.
- Whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, followed by vanilla.
- Add dry ingredients alternately with milk, mixing just until smooth.
- Divide batter evenly between pans and bake for 25 minutes, or until golden and springy.
- Cool completely on a wire rack.
2. Prepare the Cannoli Filling
- Beat ricotta and mascarpone together until creamy.
- Add powdered sugar, cinnamon, and orange zest; beat until smooth.
- Fold in mini chocolate chips.
- Chill in the refrigerator for 30 minutes to firm up.
3. Make the Ganache
- Heat cream in a saucepan until just simmering.
- Pour over chopped chocolate and let sit for 2 minutes.
- Stir until smooth, then mix in butter.
- Cool slightly until spreadable.
4. Assemble the Cake
- Place one cake layer on a serving plate.
- Spread an even layer of cannoli filling on top.
- Add the second cake layer and pour ganache over the top, letting it drip down the sides.
- Decorate with chopped pistachios and extra chocolate chips.
5. Chill and Serve
- Refrigerate for at least 1 hour before slicing for neat layers.
- Prep Time: PT30M
- Cook Time: PT25M
- Category: Desserts
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 36g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 115mg