Best 6 Chocolate Cannoli Cake Roll Recipes

CHOCOLATE CANNOLI CAKE ROLL

Steps:

• In a small bowl, beat cream cheese until fluffy. Add the ricotta cheese, confectioners' sugar, vanilla and cinnamon. beat until smooth. Stir in chips; refrigerate for 1 hour., Preheat oven to 350°. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside.In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pan. Bake 12-14 minutes or until cake springs back when lightly touched. Cool for 5 minutes, Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Refrigerate for 2 hours before serving.

CHOCOLATE CANNOLI CAKE

Steps:

• In a small bowl, combine the egg white, ricotta cheese, sugar, coffee and orange zest. Stir in chocolate chips; set aside., In a large bowl, combine the first 8 batter ingredients; beat until well blended. Combine the flours, cocoa, baking powder and salt; gradually beat into sugar mixture until blended. , Transfer to a 13x9-in. baking dish coated with cooking spray. Top with heaping tablespoonfuls of ricotta mixture; cut through batter with a knife to swirl. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

CHOCOLATE CANNOLI CAKE ROLL

Steps:

• Line a greased baking pan with wax paper.
• in a large bowl combine the cake mix, water and eggs.
• beat on low speed for 30 seconds.
• pour into prepared pan.
• bake at 350 for 14 minutes or until cake springs back when lightly touched.
• cool for 5 minutes'invenert into kitchen towel dusted with confectioner's sugar.
• peekl off waxed paper.
• roll up cake in the towel jelly roll style and cool completely on a wire rack.
• in a small bowl beat cream cheese until fluffy.
• add ricotta cheese, confectioner's sugar, vanilla and cinnamon.
• beat until smooth.
• stir in chips.
• unroll cake spread filling over cake and re-roll.

CHOCOLATE CANNOLI CAKE ROLL

Steps:

• 1. Line a greased 15x10x1 baking pan with parchment paper, spray with cooking spray; set aside. In a large bowl, combine the cake mix,, water, oil and eggs; beat on low for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pan. 2. Bake at 350 for 12-14 minutes or until cake springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioner's sugar. Gently peel off parchment paper. Roll up cake in the towel jelly roll style, starting with the short side. Cool completely on wire rack. 3. In a bowl beat cream cheese until fluffy. Add ricotta cheese, confectioner's sugar, vanilla and cinnamon; beat until smooth. Stir in chips. Unroll cake; spread filling over cake to within 1/2 inch of edges. Roll up again. Please seam side down on a service platter. Refrigerate for 2 hours before service. Store in refrigerator.

CANNOLI CAKE ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 15 1/2 x 10 1/2 inch jelly-roll pan and line with parchment paper.
• Separate the eggs. In small bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon colored, about 5 minutes. Set beaten yolk mixture aside.
• In large bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks for. Beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks.
• Transfer beaten egg yolks to another large bowl. With rubber spatula, gently fold beaten egg whites into beaten egg yolks, one-third at a time. Sift and fold flour, one-third at a time, into egg mixture.
• With metal spatula, spread batter evenly in pan. Bake at 375 degrees F (190 degrees C) for 10 minutes or until top of cake springs back when lightly touched with finger.
• Meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar until sugar dissolves.
• Sprinkle clean cloth towel with confectioners' sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off parchment paper and discard. Brush cake with orange-liqueur mixture. Starting from a long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.
• To Make Ricotta Filling: In food processor, with knife blade attached, blend the ricotta cheese, cream cheese, 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla and cinnamon. until smooth. Transfer filling to bowl and stir in 1/4 cup of the chocolate pieces. Cover and refrigerate filling while cake cools.
• Assemble Cake: Gently unroll cooled cake. With metal spatula, spread filling over cake almost to edges. Starting from same long side, roll cake without towel. Place rolled cake, seam side down, on platter.
• To Make Frosting: In small bowl, with mixer at medium speed, beat whipping cream and 3 tablespoons confectioners' sugar until soft peaks form. With rubber spatula, fold in 2 tablespoons orange liqueur and 1/2 teaspoon vanilla. With metal spatula, spread whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate pieces just before serving.

CANNOLI CAKE ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 15 1/2 x 10 1/2-inch jelly-roll pan and line with parchment paper.
• Make cake: In small bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon colored, about 5 minutes. Set beaten yolk mixture aside.
• In large bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks for. Beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks.
• Transfer beaten egg yolks to another large bowl. With rubber spatula, gently fold beaten egg whites into beaten egg yolks, one-third at a time. Sift and fold flour, one-third at a time, into egg mixture.
• With metal spatula, spread batter evenly in pan. Bake at 375 degrees F (190 degrees C) for 10 minutes or until top of cake springs back when lightly touched with finger.
• Meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar until sugar dissolves.
• Sprinkle clean cloth towel with confectioners' sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off parchment paper and discard. Brush cake with orange-liqueur mixture. Starting from a long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.
• Make filling: Blend ricotta cheese, cream cheese, confectioners' sugar, vanilla and cinnamon in a food processor until smooth. Transfer filling to bowl and stir in chocolate chips. Cover and refrigerate while cake cools.
• Assemble cake: Gently unroll cooled cake. With a metal spatula, spread filling over cake almost to edges. Starting from same long side, roll cake without towel. Place rolled cake, seam-side down, on a platter.
• Make frosting: In small bowl, with mixer at medium speed, beat whipping cream and confectioners' sugar until soft peaks form. With rubber spatula, fold in vanilla with 2 tablespoons of the orange liqueur. With metal spatula, spread frosting over cake. Refrigerate cake at least 2 hours before serving.
• Sprinkle top of cake with chopped pistachios and chocolate chips just before serving.