Best 7 Chocolate Cannoli Cake Recipes

CHOCOLATE CANNOLI CAKE RECIPE - (4.2/5)

Steps:

• Instructions: 1) To make the cake: Preheat the oven to 325°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan. 2) In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa to make a sandy, somewhat clumpy mixture. Don't worry; the eggs will smooth things out. 3) Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process. 4) Add half the flour to the bowl, beating at low speed to combine. 5) Add all of the milk, beating at low speed to combine. 6) Add the remaining flour, beating gently just until the batter is smooth. 7) Pour the batter into the prepared pan. 8) Bake the cake for about 70 minutes, or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp; that's OK. If you have an instant-read thermometer, the center will register 210°F to 215°F, while just under the top will register about 198°F to 200°F. 9) Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool. 10) Store completely cooled cake well wrapped, at room temperature, until ready to fill and frost. 11) To make the filling: Stir together the ricotta, sugar, vanilla, and chocolate chips. Cover and refrigerate until ready to use. 12) To make the frosting: sift the cocoa, confectioners' sugar, and espresso powder into a bowl. 13) Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture. At first the mixture will look grainy; continue whisking for a minute. You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature. 14) Place the butter, salt, and sifted confectioners' sugar in a large mixing bowl. 15) Beat until the mixture is smooth and fluffy. Beat in the vanilla. 16) With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for 1 minute. 17) To assemble the cake: Split the cake in thirds lengthwise, to make 3 layers. Brush the cut side of each layer with simple syrup or vanilla syrup; this will help keep the cake moist. 18) Place the bottom layer on a serving plate. Spread with half the ricotta filling. Top with the second layer, and spread with the remaining filling. Place the third layer on top. 19) Ice the cake - top and sides - with the frosting. 20) Serve immediately; or refrigerate, well-wrapped, until ready to serve, preferably not longer than 24 hours. Cut in crosswise slices to serve. Yield: 8 to 12 servings. tips: As with any cake, refrigeration will dry it out. If not served immediately, this should be refrigerated, and is best served within a day of preparation. When wrapping, stick a couple of skewers or toothpicks into the top, to keep the plastic wrap from sticking to the icing.

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.

CUSTARD FILLED CANNOLI IN DOUBLE CHOCOLATE CAKE

Steps:

• First make custard for the cannolis. Heat milk in medium saucepan over medium heat-don't let it boil, just get very warm. While that heats up, whisk together egg yolks, sugar, corn starch, and salt in another medium bowl. Slowly whisk in a cup of hot milk, stirring constantly so the milk doesn't cook the egg. Pour mixture back into pan of hot milk & continue heating on medium heat, again stirring constantly for 5 minutes. Once mixture starts to thicken (or reaches about 170 degrees), remove from heat and immediately stir in butter and vanilla. Pour into a clean bowl (run it through a fine strainer first to remove any lumps) and let cool in fridge. Place plastic wrap directly on surface of custard to keep a skin from forming. While it cools, prepare the batter. First, pre-heat oven to 350. In medium bowl stir flour and cocoa powder together and set aside. Cream together butter and sugar in a stand mixer. Add eggs one at a time, then add baking powder, vanilla, baking soda, salt. Once combined, stop the mixer and scrape down the sides of the bowl. Mix for another 30 seconds, and slowly drizzle in cooled melted chocolate. Add flour/cocoa mixture and milk, 1/2 c of each at a time, mixing constantly. Fill six of the cannoli shells with cooled custard. A pastry bag makes this really easy, but you could also use a spoon. Just make sure custard gets into center of the cannoli shell Put heaping 1/2 c of batter into bottom of six small loaf pans. Place a filled cannoli in the center of each pan then spoon more batter on top, gently spreading to edges of pans. You want sides and top of cannoli to be completely covered, but pans should only be 3/4 full. Bake for 30 minutes at 350 until cake is set and cracks in top are dry. Allow to cool completely then sprinkle with powdered sugar.

CHOCOLATE CANNOLI CAKE RECIPE - (4.7/5)

Steps:

• •Sponge Cake: Heat oven to 350 degrees F. Butter and flour a 9-inch springform pan; line bottom of pan with a round of parchment or waxed paper. Spoon cake flour into a fine-mesh sieve and set aside. •In a large bowl of a stand mixer fitted with a whisk attachment, beat egg whites and cream of tartar on medium speed until very foamy. Gradually beat in 1/2 cup of the sugar. Raise mixer to high speed and continue to beat until stiff yet billowy peaks form; transfer whites to a large mixing bowl. Add yolks to bowl of mixer (no need to wash) with remaining 1/2 cup sugar, butter, vanilla, and salt and beat on high 3 minutes or until thick, light in color, and fluffy. •Scrape yolk mixture onto whites; sift 1/3 of the flour over bowl and fold in. Sift in remaining flour, in 2 additions, folding after each addition, until incorporated. Scrape into prepared pan and smooth top. •Bake 30 minutes or until top of cake is golden and a pick inserted in the center comes out clean. Remove from oven; run a knife around sides of cake to loosen. Remove pan sides and invert cake onto a wire rack; peel off parchment. Cool cake completely. •Rum syrup: While cake is baking, combine sugar and water in a small saucepan. Bring to a simmer, stirring, until sugar is dissolved. Remove from heat; stir in rum. •Cannoli Filling: With a rubber spatula, press and scrape ricotta through a fine-mesh sieve into a bowl. Stir in sugar, chocolate, and zest. •To assemble: With a long serrated knife, cut cake horizontally into three layers. Cover cake plate with 4 strips of waxed paper. Place one layer on bottom of cake plate; brush with rum syrup. Spoon half of the filling over the layer and spread evenly. Top with another layer, brushing with syrup and spreading with remaining filling. Brush cut side of remaining cake layer with syrup, then place on top, cut side down. Brush outside of cake with any remaining rum syrup. •Chocolate glaze: Heat cream, butter, and corn syrup in a medium saucepan until simmering; remove from heat and add chocolate. Let stand 5 minutes, then whisk until smooth. Pour glaze into a glass measuring cup and let stand at room temperature 30 minutes or until slightly thickened. Spread glaze over top and sides of cake. Press chopped pistachios into glaze on sides of cake. Refrigerate until glaze sets. Carefully remove waxed paper strips from under cake. Read more: Chocolate Cannoli Cake Recipe - Redbook

CHOCOLATE CANNOLI CAKE

Steps:

• 1. Cake: Preheat oven to 350 degrees. Grease with shortening, three metal 8 inch by 2 inch tall round cake pans. Line bottoms with parchment paper rounds. Grease parchment papers with shortening. Lightly flour greased cake pans. Place 6 ounces chopped bittersweet chocolate and 6 ounces chopped unsweetened chocolate in a metal bowl set over a saucepan of simmering water. Stir until melted and smooth. Set aside to cool.
• 2. Combine 2 cups brown sugar and 1/2 cup coconut oil in a large stand mixer bowl. Beat on medium speed for 5 minutes. Add 4 eggs on low speed, one at a time, beating well after each addition. Add 1 1/4 teaspoons orange extract, 1 teaspoon vanilla extract,1 1/2 cups cooled brewed coffee and melted, cooled chocolate mixture. Once all ingredients are combined well, beat for 3 minutes on medium speed. On low speed, add 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 3/4 teaspoon baking powder, 1 1/4 teaspoon salt alternating with 1 1/2 cups buttermilk. Divide batter evenly among 3 prepared pans. Bake in preheated 350 degree oven for 30-35 minutes or until a cake tester or wooden toothpick stuck into the center of each layer comes out clean. Transfer to wire racks to cool in pans for 10 minutes before removing from pans. Run a blunt knife around the rim of the pan before removing. Carefully peel off the paper liners. Leave on wire racks until completely cooled. Wrap each layer in plastic wrap and place in freezer for 30 minutes. This makes it easier to put the filling and first layer of frosting on cake.
• 3. Cannoli: While cake is baking, prepare cannoli filling. In a small saucepan, combine 3/4 cup half and half cream and 2 tablespoons cornstarch. Cook over low heat, whisking constantly, until the mixture thickens,about 5 minutes. Remove from heat and let cool to lukewarm. Place 1 3/4 cups ricotta cheese,1 cup powered sugar, 1 tablespoon grated orange zest, 1 teaspoon orange extract and 1 teaspoon vanilla extract in a large mixing bowl and combine on low speed, about 1 minute. Add the lukewarm half and half mixture, beating about 1 minute or until creamy. Fold in the 3/4 cup mini semisweet chocolate chips. Cover and store in the refrigerator until cake has cooled and been in the freezer for 30 minutes.
• 4. Orange Buttercream: Place 8 ounces cream cheese, 1 cup unsalted butter, 2 tablespoons meringue powder, 1 teaspoon vanilla extract, and 1/2 teaspoon orange extract in a large stand mixer bowl. Blend on low speed until well combined, about 1 minute. Add powdered sugar, 1 cup at a time until all 7 1/2 cups have been added. Increase the speed to medium and beat until ligh and fluffy, about 1 to 2 minutes. Blend in 2-3 tablespoons of whole milk until desired spreading consistency.
• 5. Assemble Cake: Place one cake layer flat side up on serving plate. Cover the top with half of cannoli filling. repeat with the second layer, topping with the other half of cannoli filling. Set the third layer on top of second layer. Spread a thin layer of orange buttercream on sides and top. Don't worry if some of the cake shows through. This layer is to seal the crumbs. Refrigerate uncovered for at least 30 minutes to allow the icing to set. Cover the remainder of the icing and set aside at room temperature. Remove cake from the refrigerator and frost the top and sides of the cake with the remaining icing. Use leftover icing for decorating if desired. Store the cake in the refrigerator while making the ganache.
• 6. Ganache: Place 1/2 cup heavy whipping cream in a small heavy saucepan. Bring to a low simmer. Remove from the heat and add 1 cup mini semisweet chocolate chips. Stir until chocolate cips are melted. Stir in 1/4 teaspoon orange extract. Let it sit at room temperature for 10 minutes or until cool and slightly thickened. Pour over top of iced cake, allowing it to run over the edges of the cake. If it does not run over the edges by itself, you can use the back of a tablespoon to help over the edges of the cake. Deccorate the top of the cake with white and dark chocolate curls and grated orange zest, if desired. Store cake in the refrigerator.

CHOCOLATE CANNOLI CAKE

Steps:

• 1. Topping: In a small bowl, combine the egg white, ricotta cheese, sugar, coffee and orange peel. Stir in chocolate chips; set aside. --- Batter: In a large bowl, combine the first 8 ingredients; beat until well blended. Combine the flours, cocoa, baking powder and salt; gradually beat into sugar mixture until blended. Pour into a 13x9-inch well sprayed baking dish. Top with heaping Tablespoonfuls of ricotta mixture; cut through batter with knife to swirl. Bake at 350^ for 25-30 minutes or until toothpick tested. Cool on a wire rack. Refrigerate any leftovers.