Best 8 Custard Filled Cannoli In Double Chocolate Cake Recipes

MARVELOUS CANNOLI CAKE

Steps:

• Prepare and bake cake mix according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the mascarpone cheese, confectioners' sugar, milk and extracts on medium speed until creamy (do not overmix)., Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top edge of cake with 2 cups frosting., Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving.

CHOCOLATE CANNOLI

Steps:

• In a large bowl, beat the egg, sugar, butter, vanilla, lemon zest and almond extract until blended. Combine flour and baking powder; stir into egg mixture and mix well., Bake in a preheated pizzelle iron according to manufacturer's directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool., In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and cinnamon oil if desired. Cool completely., In a large bowl, beat ricotta cheese until smooth. Gradually beat in custard mixture. Fold in chocolate. Spoon or pipe into shells. Dip each side in pistachios. Serve immediately. Refrigerate leftovers.

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.

CAKE AND CANNOLI CUSTARD CREAM FILLING

Steps:

• Combine sugar, flour and salt in a pot.
• Whisk to combine well.
• Add milk gradually to get no lumps.
• Stir over medium heat until it thickens and comes to a low boil, about 10 minutes.
• Beat yolks in a bowl.
• Add some hot mixture into the bowl just a little to bring to a warm temperature.
• Add all back into the pot of mixture on the stove and continue to low cook until thick, do not boil.
• Remove and blend in the vanilla and pkg of dry pudding mix.
• Stir well until blended.
• Cool two hours, covered with saran (not to get a skin on top) or until cold.
• Beat nutri whip and then fold into the cold custard.
• Blending well, the cold mixture is hard to fold in( as it has set to a thick custard) so using beaters low speed is also good results.
• Fill cannoli-- or filling and topping for cakes.this should be stored in the refrigerator, because of the Nutri whip topping.
• I have never made this with reg. whipping cream, always Nurti Whip.

CANNOLI CUSTARD CAKE

Steps:

• Preheat oven to 350 and place a rack in the middle of the oven. Generously butter a springform pan, approximately 9 inches or so, and wrap the bottom well with aluminum to prevent any leaking. Fill a shallow pan with hot water for a water bath.
• Stir together ricotta cheese, half 'n' half, sour cream and egg yolks until well blended. Fold in flour until incorporated. Pour in the melted butter, sugar, orange zest, juice and extracts and stir till blended. Fold in the chocolate chips. Set aside.
• In a stand mixer fitted with a whisk, beat the egg whites with the salt until stiff . Gently fold the beaten egg whites into the mixture until well incorporated and there are little or no streaks of egg white visible.
• Pour the batter into the prepared pan with the waterbath. Bake for approximately 30 min to an hour or just until the top is brown and the cake begins to pull away from the sides of the pan.
• Remove the cake from the oven and let it cool for about 5 minutes (run a knife around the edge and release the springform) and let chill for around 6-8 hours or overnight and serve with either whipped cream or chocolate shavings (optional).

DOUBLE CHOCOLATE CAKE II

Steps:

• Combine oil, unsweetened chocolate, egg, sugar, milk, flour, salt, vanilla, and baking soda in a 9 inch square pan. Mix until smooth. Sprinkle with nuts and chocolate chips.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool on wire racks.

DOUBLE CHOCOLATE LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Melt butter and unsweetened chocolate together in a saucepan over low heat, stirring constantly, about 5 minutes.
• Combine flour, sugar, baking soda, salt, and cocoa powder in a large bowl of an electric mixer. Add melted chocolate mixture, buttermilk, and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
• Bake in the preheated oven until cakes spring back when gently pressed, 25 to 30 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.
• Meanwhile, bring cream just to a boil in a saucepan. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.
• Place 1 cooled cake layer on a cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost the top and sides with remaining frosting.

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.