Prep Time: 25 mins | Total Time: 3 hrs 25 mins | Yield: 12 servings
I love to bring this cannoli cake to potlucks. It is one of my favourite and go-to cakes that I can easily make using six ingredients in a baking pan.
INGREDIENTS :
- 1 15-oz. (425 grams) container whole milk ricotta cheese
- 1 16-oz. (454 grams) “family size” store-bought frozen pound cake
- 1 12-oz. (340 grams) bag mini chocolate chips, divided
- ¾ c. (88 grams) powdered sugar
- 1 tsp vanilla
- 2 c. (473 ml) heavy whipping cream, divided
DIRECTIONS :
Step 1: If not using a frozen cake, place it in the freezer.
Step 2: In a medium microwave-safe bowl, place 1 c. (237ml) heavy whipping cream and heat for 90 seconds on high. Then, add 1 c. (178 grams) of mini chocolate chips. Ensure the chocolate chips are submerged in the whipping cream. Leave it for about 2 minutes before stirring. Pop the bowl in the microwave in a 15-seconds interval if the chocolate is not melting after stirring, until smooth. Then, keep it in the fridge.
Step 3: In a medium bowl, whisk the ricotta cheese, powdered sugar, and vanilla until well mixed and smooth. Add half c. (89 grams) mini chocolate chips and stir well until blended.
Step 4: Beat the rest of the 1 c. (237ml) of heavy whipping cream using an immersion blender or hand beaters until stiff peaks form. To the ricotta mixture, gently fold half of the whipped cream, then add the rest and fold until mixed. Set aside.
Step 5: Into 1/4 inch (6.35mm) slices, cut the frozen pound cake with a serrated knife. Into a deep 8 x 8-inch (20 x 20-cm) pan, layer some of the pieces of cake until the bottom of the pan is fully covered in a single layer. Trim the pieces of the cake if needed and slightly overlap them to fit, gently pressing the cake pieces to get rid of some air pockets.
Step 6: On top of the bottom cake layer, add half of the cannoli filling, spreading it into an even layer. Then, add another cake layer, pressing down the pieces of cake to adhere to the filling underneath.
Step 7: Add the rest of the filling and an additional cake layer on top.
Step 8: Remove the ganache from the fridge and stir until smooth. Pour the ganache on top. If needed, smooth it out using a spoon and top with the rest of the chocolate chips. Store in the fridge for at least 3 hours or overnight. After 15 minutes, cover the cake to let the ganache firm up.
NUTRITION FACTS:
Serving Size: 1/12 recipe Calories: 397 Sugar: 27.9 g Sodium: 261 mg Fat: 21.2 g Saturated Fat: 10.9 g Carbohydrates: 44.3 g Fiber: .2 g Protein: 7.3 g Cholesterol: 67 mg
EASY CANNOLI CAKE
Ingredients
- 1 15-oz. (425 grams) container whole milk ricotta cheese
- 1 16-oz. (454 grams) “family size” store-bought frozen pound cake
- 1 12-oz. (340 grams) bag mini chocolate chips, divided
- ¾ c. (88 grams) powdered sugar
- 1 tsp vanilla
- 2 c. (473 ml) heavy whipping cream, divided
Instructions
Step 1: If not using a frozen cake, place it in the freezer.
Step 2: In a medium microwave-safe bowl, place 1 c. (237ml) heavy whipping cream and heat for 90 seconds on high. Then, add 1 c. (178 grams) of mini chocolate chips. Ensure the chocolate chips are submerged in the whipping cream. Leave it for about 2 minutes before stirring. Pop the bowl in the microwave in a 15-seconds interval if the chocolate is not melting after stirring, until smooth. Then, keep it in the fridge.
Step 3: In a medium bowl, whisk the ricotta cheese, powdered sugar, and vanilla until well mixed and smooth. Add half c. (89 grams) mini chocolate chips and stir well until blended.
Step 4: Beat the rest of the 1 c. (237ml) of heavy whipping cream using an immersion blender or hand beaters until stiff peaks form. To the ricotta mixture, gently fold half of the whipped cream, then add the rest and fold until mixed. Set aside.
Step 5: Into 1/4 inch (6.35mm) slices, cut the frozen pound cake with a serrated knife. Into a deep 8 x 8-inch (20 x 20-cm) pan, layer some of the pieces of cake until the bottom of the pan is fully covered in a single layer. Trim the pieces of the cake if needed and slightly overlap them to fit, gently pressing the cake pieces to get rid of some air pockets.
Step 6: On top of the bottom cake layer, add half of the cannoli filling, spreading it into an even layer. Then, add another cake layer, pressing down the pieces of cake to adhere to the filling underneath.
Step 7: Add the rest of the filling and an additional cake layer on top.
Step 8: Remove the ganache from the fridge and stir until smooth. Pour the ganache on top. If needed, smooth it out using a spoon and top with the rest of the chocolate chips. Store in the fridge for at least 3 hours or overnight. After 15 minutes, cover the cake to let the ganache firm up.
