Our oldest son had gone through emergency surgery after the holidays a year ago and could only walk briefly with a walker. I wanted to cheer him up and remembered he liked the chocolate/orange candy balls and he also liked cannoli, so I just combined some of his favorite flavors into a cake. The grin and smile that would always...
Provided by Rita Lutz
Categories Chocolate
Time 3h15m
Number Of Ingredients 35
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #for-large-groups #desserts #cakes #number-of-servings
You'll also love
Pascal Asukulapo
p79@aol.comI'm not a big fan of chocolate, but this cake looks amazing. I might have to give it a try.
Noob Noob
noob_noob@yahoo.comThis cake looks so delicious! I can't wait to try it.
Jenny Newton
jenny@gmail.comI would love to try this cake, but I'm allergic to nuts. Is there a way to make it without nuts?
Nissan Thapa
tnissan@yahoo.comThis cake is a bit expensive to make, but it's worth it for a special occasion.
Rylic Heihei
heihei_r@hotmail.comI've never had a chocolate cannoli cake before, but this one is definitely a new favorite.
Jewel Sizil
j-s@yahoo.comThis cake is so decadent and delicious. I can't get enough of it!
KSQUEEN 110
110ksqueen73@gmail.comI'm not usually a fan of chocolate cake, but this one is amazing.
Jennye Urbanick
u30@gmail.comThis chocolate cannoli cake is the perfect dessert for a special occasion.
Shakib Mahmud
mahmud.s53@gmail.comI would definitely make this cake again. It's a keeper!
Bianka Kaso
kaso.b@gmail.comThis cake is very rich, so a little goes a long way.
Hannah Rowlett
hannah.rowlett@hotmail.comI didn't have any powdered sugar on hand, so I used regular sugar instead. It worked just fine.
Waqas Tarer
w96@yahoo.comI used a different type of chocolate chips than the recipe called for and it turned out great.
Ashenafi Yitagesu
y@yahoo.comI had some trouble finding cannoli shells, but I was able to find them at a specialty grocery store.
Kai Jay
kai-jay33@gmail.comThis cake is a bit time-consuming to make, but it's worth the effort. It's so delicious!
Zakir Tanha Tangi
tangi15@gmail.comI love the combination of chocolate and cannoli. It's a match made in heaven.
Lily Lily
lily.l5@yahoo.comThis cake is so moist and fluffy. It's the perfect texture for a cake.
Awuni Eunice
a.e@yahoo.comThe chocolate cannoli filling is to die for! I could eat it by the spoonful.
keith grimshaw
g.keith@gmail.comThis cake is so easy to make and it tastes amazing. I highly recommend it!
jose duty
duty-j93@aol.comI've made this cake several times now and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Margarette
margarette@gmail.comThis chocolate cannoli cake was a huge hit at my party! It was so delicious and everyone loved it.