Chocolate Cannoli Cake

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Servings: 12 Difficulty: Advanced
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A rich, layered dessert featuring chocolate cake and a creamy ricotta filling infused with orange and dried fruit.
Chocolate Cannoli Cake recipe image
Chocolate Cannoli Cake recipe image
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Chocolate Cannoli Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 340.3

Description

This Chocolate Cannoli Cake is a creative twist on the classic Italian pastry, bringing the beloved flavors of ricotta, chocolate, and citrus into a convenient cake format. The dense, moist chocolate cake layers provide a sturdy base for the light, airy filling made from no-fat ricotta cheese blended with nondairy whipped topping. The addition of orange liqueur (or juice) brightens the rich dairy flavor, while coarsely chopped dried fruit and semisweet chocolate chips add delightful bursts of texture and sweetness. This dessert is perfect for potlucks, family gatherings, or whenever you crave something indulgent yet relatively light. It holds up beautifully in the refrigerator, making it an excellent make-ahead option for entertaining. The combination of smooth, creamy filling and fudgy cake creates a satisfying contrast that mimics the experience of biting into a fresh cannoli.

Ingredients

Directions

  1. Preheat oven to 350F (175C). Grease two 9x5-inch loaf pans lightly with cooking spray.
  2. Prepare the no-fat cake batter according to package directions and divide evenly between the prepared loaf pans.
  3. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  5. Once cooled, wrap one loaf tightly in plastic wrap and label it; freeze for later use.
  6. Place the 16 ounces of no-fat ricotta cheese in a blender or food processor.
  7. Process the ricotta, scraping down the sides occasionally, until completely smooth and creamy.
  8. Transfer the smooth ricotta to a medium-sized mixing bowl.
  9. Add the nondairy whipping cream, confectioner's sugar, and orange liqueur (or orange juice) to the ricotta.
  10. Using an electric mixer on high speed, beat the mixture until it is smooth, fluffy, and well combined.
  11. Gently fold in the coarsely chopped dried fruit and semisweet chocolate chips using a spatula.
  12. Cover the filling bowl with plastic wrap and refrigerate for at least 2 hours, or up to 48 hours, to allow flavors to meld.
  13. When ready to assemble, take the reserved unfrozen cake loaf and slice it in half horizontally to create two flat layers.
  14. Place the bottom cake layer on a serving plate, cut side up.
  15. Spread half of the chilled ricotta filling evenly over the bottom cake layer.
  16. Place the top cake layer on top of the filling, cut side down.
  17. Press down lightly on the top layer to secure it.
  18. Spread the remaining ricotta filling over the top and sides of the cake.
  19. Drizzle the top of the cake with chocolate sauce for decoration.
  20. Refrigerate the assembled cake for at least 30 minutes before slicing and serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 340.3kcal
% Daily Value *
Total Fat 20.9g33%
Saturated Fat 13.6g68%
Cholesterol 84.1mg29%
Sodium 119.7mg5%
Total Carbohydrate 22.1g8%
Dietary Fiber 0.5g2%
Sugars 14.3g
Protein 15.8g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, cannoli, cake, ricotta, dessert, orange, cream, layer, fruit, chips, filling, Italian, make-ahead, potluck, light, sweet, baking, cheese, citrus, no-fat
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