Leave the gun, take the Cannoli. What could be more Italian than a Cannoli? While I can think of a lot of things, none is more delicious or closer to my dessert loving heart than Cannoli.
The problem with a good cannoli is that the shell should never be filled until the moment of serving. Oh sure, I’ve had Cannolis from pastry trucks and food vendors. You know they aren’t piping in the filling while you wait. So the shells might not be as crisp and delicious as they should be with a freshly made cannoli. But take that same concept, turn it into a beautiful cake and the whole when to fill dilemma is solved.
Italian Cannoli Cake
2 1/2 cups all purpose Flour
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cup unsalted Butter softened
1 3/4 cups granulated Sugar
3 large Eggs
1 tablespoon fresh Orange Zest
1 1/2 teaspoons Vanilla Extract
1 1/4 cup milk
To Bake the Cake
Heat oven to 375 degrees. Brush two 8 or 9-inch round baking pans with Wilton’s Cake Release or butter and flour the pans. Set pans aside.
In a medium mixing bowl, mix together flour, baking powder, and salt until well combined. Set bowl aside.
In a large mixing bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in eggs one at a time, followed by the fresh orange zest and 1 1/2 teaspoons vanilla extract. Beat until well combined.
Alternate adding the dry ingredients and milk into the butter and sugar mixture, beating after each addition until just combined.
Pour cake batter into prepared pans, spread to form even layers.
8-inch Pans: 30 to 35 minutes, check at 28 minutes
9-inch Pans: 20 to 25 minutes, check at 18 minutes
Cakes are done when the cake tester inserted in the middle of the cake comes out clean.
Cool cakes in the pan on a rack for 10 minutes, then remove from pans and finish cooling completely on wire racks.
When cakes are completely cool, split each layer in half horizontally with a long serrated knife or cake cutting saw to form 4 layers.
10 oz Whole Ricotta Cheese
16 oz Mascapone Cheese
3 cups Powdered Sugar, sifted
1 teaspoon Vanilla Extract
1 teaspoon fresh Orange Juice
1/2 teaspoon ground Cinnamon
1/4 teaspoon Salt
To Make Frosting
Beat together ricotta and mascarpone in a large mixing bowl with an electric mixer on medium speed until well combined.
Sift the powdered sugar onto a paper plate one cup at a time and add to the mixing bowl, beating well with each addition.
Beat in 1 teaspoon vanilla, orange juice, cinnamon, and salt until well combined. Set Cannoli Frosting aside until ready to assemble and decorate the cake.
To Finish Cannoli Cake
20 oz Mini Chocolate Chips, divided
To Assemble and Decorate the Cake
Place one layer of cake on cake platter. Top with frosting then sprinkle about 2-3 tablespoons of mini chocolate chips on top. Repeat with remaining layers.
Frost outside of cake and add remaining chocolate chips to outside of cake or as desired.
Use remaining frosting to decorate or pipe as desired.
Original Recipe: The Snappy Gourmet