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How To make Chocolate Cannoli Cake
1 Basic No-Fat Cake batter
16 oz No-fat ricotta cheese
1 pk Nondairy whipping cream
1/3 c Confectioner's sugar
3 tb Orange-flavored liquer OR
1 ts Orange juice
3/4 c Coarsely chopped dried fruit
3 tb Semisweet chocolate chips
1 tb Choclate sauce
Bake cake batter in 2 greased 9x5 inch loaf pans 30-35 minutes at 350 F. Cool and turn out as directed. Wrap, label and freeze 1 loaf for another time. Process ricotta cheese in a blender or food processor, scraping down sides often with a rubber spatula until smooth(Blender will do the smoothest job) Scrape cheese into a medium-sized bowl. Add whipped topping mix, confectioner's sugar, and liquer. Beat with electric mixer on high speed until smooth and well blended. Stir in fruit and chocolate chips. Cover and refrigerate at least 2 hours, or up to 48 hours, to let the flavor develop. Cut loaf cake in half horizontally. Place bottom half on serving plate. Spread cut surface with half the cheese mixture. Place the top half of cake on filling. Press down lightly. Spread top with remaining cheese mixture. Drizzle cake with chocolate sauce. Refrigerate until ready to serve. Makes 12 servings.
How To make Chocolate Cannoli Cake's Videos
Cannoli Cake (Using a box mix)
Here's the recipe! Follow my video for instructions.
1 white cake box mix
1/2 stick ( 4 tablespoons) unsalted butter (room temperature)
3 eggs
1/3 cup Biscoff smooth spread cookie butter
3/4 cup white grape juice
1 teaspoon cocoa powder
1/2 teaspoon cinnamon
Cannoli Filling:
48 oz ricotta cheese (strained)
1 teaspoon cinnamon
1 teaspoon vanilla
1/3 cup granulated sugar
1/3 cup powdered sugar
OR
(Smaller portion Cannoli Filling:)
32 oz ricotta cheese (strained)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 cup granulated sugar
1/4 cup powdered sugar
Chocolate Ganache:
2 tablespoons chocolate chips
1 tablespoon heavy cream
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How to Make a Vegan Cannoli Cake
#rum #cannoli #cake #vegan
All the best recipes coming together to make this epic Italian Cannoli Ricotta Cake! With rum & vanilla bean simple syrup soaked ricotta cake layers and the best vegan cannoli filling you will ever try! This is a pretty big building on recipes project but with some planning ahead and a little extra time you can make this cake too!
CLICK HERE FOR THE RECIPE
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WHY I AM VEGAN- MY STORY -
The most AMAZING Cannoli Cake Recipe- American Cassata SECRET recipe--Revealed.
#cannolicake #Americancassata #cannoli
Made from scratch - authentic recipe from my Italian grandmother showing how to make amazing cannoli cake.
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Ingredients for Sponge Cake - /Pan di Spagna:-
6 large eggs at room temperature
2 1/3 cups all purpose flour (300 grams)
1 1/2 cups of sugar (300 grams)
1 tsp vanilla/lemon/anisette essence (optional)
9 inch spring form
Parchment paper
Ingredients for Cannoli Cream:-
2 lbs whole milk ricotta (drained at least 12 hours)
2 cups confectioners sugar (250 grams)
1/2 cup mini semi sweet chocolate chips (100 grams)
1/2 tsp vanilla extract
Pinch of cinnamon
Ingredients for Simple Syrup/Bagna:-
1 cup of water (240 ml)
1/2 cup sugar (100 grams)
2 oz Grand Marnier Liqueur (60 ml) rum can also be used
3 peels of orange
1 cinnamon stick
Ingredients for Whipped Cream:-
16 oz heavy whipping cream (480ml)
2/3 cup confectioners sugar (90 grams)
1/2 tsp vanilla extract
Almonds:-
2 cups sliced almonds (1/4 lb)
Directions:-
For Sponge Cake - /Pan di Spagna:-
Please note- It is very important that the eggs are at room temperature but if you’re like me I never remember to take them out of the refrigerator in time. What I’ve discovered that if cold eggs placed in hot tap water for 5 minutes or while I get my other ingredients together they’ll be ready to use.
Step#1- Mix eggs and sugar together. Using a stand up mixer or hand held mixer beat until light and airy and tripled in size.
Step#2- Add the flour in thirds and each time fold in using a spatula. Gently fold moving from bottom to top. Gentle movements so that the batter remains airy and fluffy.
Step#3- Using cooking spray and grease the spring form. Cut a circle of parchment paper and cover the bottom. Now cut 2 strips of parchment paper about 4 inches tall and the length of the roll.
Step#4-Place on the side of pan.
Step#5- Pour batter and bake in pre heated oven at 350 degrees Fahrenheit(180 Celsius )for 40 minutes. This can be made the day before.
For Cannoli Cream:-
Step#1- In a large bowl add ricotta, confectioners sugar, vanilla and cinnamon.
Step#2- Mix with a handheld mixer for a few minutes until creamy. Using a spatula incorporate chocolate chips.
Step#3- Place in the refrigerator until ready to use.
For Simple Syrup/Bagna:-
Step#1- Bring to a boil the water, sugar, cinnamon and peels.
Step#2- Boil for a few minutes until sugar is dissolved. Cool and strain.
Step#3- Add the liqueur and set aside. It can be made the day before and stored in the refrigerator.
For Whipped Cream:-
Step#1- Place heavy cream in the freezer for about 5 minutes before whipping.
Step#2- Using a handheld mixer or a stand up mixer start whipping cream at high speed. Step#3- Add confectioners sugar a tablespoon at a time. Add the vanilla. Once cream is formed don’t over whip. Set aside in the refrigerator until ready to assemble cake.
For Almonds:-
Step#1- In a 350 degrees Fahrenheit (180 degrees Celsius) toast almonds until golden, about 10 minutes. Careful not to burn.
For Assembling Cake:-
Step#1- Cut the sponge cake in 3 even disks/rounds. The bottom of the cake which is very even will be used on top. Sorry sounds confusing, please refer to the video.
Step#2- In the middle of serving plate add a tablespoon of ricotta cream. Add your first sponge cake disk. Cream will help cake not slide off plate.
Step#3- Using a spoon slowly wet the cake with liqueur syrup. Now add ricotta cream and spread evenly.
Step#4- Place another cake disk on top and do the same with the syrup. Add ricotta cream on this layer too.
Step#5- Final cake disk on top, wet with the remainder of syrup.
Step#6- Spread a thin layer of whipped cream all around the cake. This acts as a glueing agent the almonds. Using the palm of your hand attach almonds all around the cake.
Step#7- Using a piping bag and a star/flower tip. (I used Wilton 8B) pipe little rosettes on top of cake in a circular style. Starting from the outer rim and working your way towards the middle.
Step#8- Decorate with chocolate chips.
Step#9- Let the cake rest in the refrigerator so the flavors all come together.
Enjoy!
Cannoli Recipe
This traditional homemade cannoli recipe has a crisp flakey shell and a creamy luscious ricotta filling. No need to find an Italian bakery when you can make these at home!
RECIPE:
These delicious Italian cannoli are one of my favorite things to eat. I love that creamy ricotta filling paired with the crispy fried shell. You can add candied fruit, chopped nuts, or chocolate chips to the filling but either way it’s going to be great! Let me know in the comments what your favorite filling is!
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Cannoli Cake
Your favorite Italian dessert in cake form!
Full Recipe Here-
Cannoli Cake!
@melissajorealrecipes
I’m so excited to share this cannoli cake recipe! It’s perfect for any holiday get togethers and absolutely delicious with a little semi homemade quality with a cake mix… but we’re swapping some ingredients to make it bakery style! I hope you give this a go ❤️????Here’s the recipe:
Add 1 box of vanilla cake mix, 1 cup of milk, 1 stick of melted butter, 3 eggs, and 1 tsp of cinnamon to a bowl and blend according to the back of box, but add a couple more minutes to baking time to make it extra fluffy! Spray a 9 x13 with nonstick spray or grease with butter.
Bake at 350°F for 28 minutes.
Mix together a can of sweetened condensed milk (14oz can) with 1 tsp of cocoa powder and whisk.
As soon as you remove cake from oven poke holes 3/4 of the way through with the back of a wooden spoon. Pour the milk mixture over then sprinkle over mini chocolate chips.
Cover and refrigerate a couple hours before frosting.
To make cannoli frosting:
Blend 8 oz. Of mascarpone & 1 stick of softened butter for a few minutes.
Add 1/2 cup ricotta & 1 tsp vanilla and blend another couple minutes.
Add 1/2 cup heavy cream and blend another couple minutes. Slowly add in 1 cup of powdered sugar and blend! Frost the cake after a couple hours and then top with more mini chocolate chips & crushed of waffle cones or cannoli shells! Happy Holidays! Love you! ❤️ #cannolicake #easycake #holidayrecipes @hersheys @realduncanhines @belgioiosocheese @nestletollhouse