Cannoli lovers, rejoice! This one’s for you. You’re welcome.
This yummy cake is for when you’re craving something rich and chocolatey but sill light and fluffy. If you like cannolis, you’ll love this cake. It’s full of little melty bites of chocolate and the frosting is extra decadent with ricotta whipped in.
The texture of this cake is a little crumbly, so be extra careful when you’re taking it out of the pan. To make it easy on yourself, spray your pan first, then dust flour over the entire inside surface. Also, wait until it’s completely cooled before removing. This’ll make it less likely to tear when you slide your cake out.
Cannoli Cake
Servings: 12 slices of cake
Calories: 391kcal
Print Recipe
Ingredients
Batter
- 1 1/2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup butter melted
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 15 ounces ricotta cheese
- 1 cup mini semi-sweet chocolate chips
Frosting
- 1 cup ricotta cheese
- 1 cup powdered sugar
- 1 cup heavy whip
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla
Instructions
- Preheat the oven to 375 degrees. Spray a 9-inch round pan with nonstick cooking spray then dust with flour. Set aside.
- In a large bowl, combine dry ingredients and stir. In the bowl of a stand mixer add melted butter, eggs, vanilla, and almond extract. Beat until combined. Add in dry ingredients and stir until incorporated, then add in ricotta and chocolate chips.
- Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick comes out clean.
- For the frosting, whip the heavy cream to soft peaks. Add in the powdered sugar and whip. Add in the ricotta, vanilla, and almond extract and mix until combined and there aren't any lumps.
Nutrition
Serving: 1slice of cake | Calories: 391kcal | Carbohydrates: 46g | Protein: 10g | Fat: 19g | Saturated Fat: 12g
CategoriesDessert