Chocolate Chip Cannoli Cake
This chocolate chip cannoli cake has three soft cake layers, ricotta-mascarpone cannoli filling, vanilla and chocolate buttercream, and a chocolate ganache drip.
Servings: 24 slices
Calories: 752kcal
Ingredients
Chocolate Chip Cake Layers
- 3 1/4 cups all-purpose flour 416g
- 3 cups granulated sugar 600g
- 2 1/2 tsp baking powder 13g
- 1 tsp fine salt 5g
- 1 cup unsalted butter, room temperature 226g
- 1 cup mini chocolate chips plus 1 Tbsp flour to coat
- 2 tsp vanilla extract 9g
- 1 cup egg whites 244g, about 7 large egg whites
- 1 1/2 cups buttermilk, room temperature 360g
- 2 Tbsp vegetable oil 28g
Cannoli Filling
- 1 1/4 cups ricotta cheese, thoroughly drained 10 oz.
- 1 cup mascarpone cheese 8 oz. 227g
- 1 1/4 cups powdered sugar
- 2 tsp vanilla extract
- 1/4 tsp ground cinnamon
Vanilla and Chocolate Buttercream
- 2 cups unsalted butter, room temperature 454g
- 8 cups powdered sugar 907g
- 1/2 tsp fine salt 3g
- 2 Tbsp heavy whipping cream 30g
- 3 tsp vanilla extract
- 6 oz dark chocolate chips, melted and cooled about 170g
Decorations
- 1 cup mini chocolate chips
- 6 mini cannoli halved, to make 12 decorations
- 1/2 batch chocolate ganache drip
Instructions
Chocolate Chip Cake Layers
- Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans and line their bottoms with parchment rounds.
- Add the flour, granulated sugar, baking powder, and salt to a large mixing bowl. Mix on low speed with a paddle attachment until combined.
- Mix the softened butter into the dry ingredients on low speed until the mixture looks like coarse crumbs and no large pieces of butter remain.
- Pour in the egg whites and mix on low until incorporated. Add the buttermilk in two additions, mixing on low between each.
- Mix in the vanilla and vegetable oil. Scrape the bowl, then mix on medium speed for about 30 seconds. Toss the mini chocolate chips with 1 Tbsp flour and fold them into the batter.
- Divide the batter evenly between the prepared pans. Bake for about 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pans for 10 minutes. Loosen the edges and transfer the cake layers to wire racks. Cool completely before decorating. If desired, chill the layers to make assembly easier.
Make the Buttercream
- Beat the room-temperature butter with a paddle attachment on medium speed until smooth, about 30 seconds.
- Gradually mix in the powdered sugar, alternating with small splashes of cream. Add the vanilla and salt and mix until smooth.
- Transfer about one-third of the frosting to a separate bowl. Melt the chocolate in short microwave intervals, stirring until smooth. Let it cool until no longer warm, then gradually mix it into the reserved frosting.
Make the Cannoli Filling
- If the ricotta is wet, strain it through cheesecloth or a fine-mesh sieve in the refrigerator, preferably overnight. Extra moisture can make the filling too loose.
- Mix the drained ricotta, mascarpone, and vanilla on low speed until smooth. Add the powdered sugar and cinnamon and mix until just combined. Cover and chill until assembly.
Assemble and Decorate
- Place the first cooled cake layer on a 10-inch cake board. Pipe a thick ring of chocolate buttercream around the edge to hold the filling in place.
- Spread some cannoli filling inside the buttercream border. Add a drizzle of prepared chocolate ganache and a sprinkle of mini chocolate chips. Repeat with the second cake layer, then add the third layer on top.
- Apply a thin crumb coat using the remaining chocolate buttercream. Chill until firm, then frost the outside with vanilla buttercream and smooth with a bench scraper.
- Press mini chocolate chips around the base of the cake. Chill the cake until the frosting is firm, then add the ganache drip. Test one drip before going around the entire cake.
- Pipe swirls of the remaining buttercream on top using a large star tip, such as a Wilton 1M. Decorate with the halved mini cannoli and additional mini chocolate chips. Refrigerate until serving.
Notes
Drain watery ricotta well before making the filling. Keep the cake refrigerated because it contains ricotta and mascarpone.
Nutrition
Calories: 752kcal | Carbohydrates: 100g | Protein: 7g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 440mg | Potassium: 125mg | Fiber: 1g | Sugar: 83g | Vitamin A: 975IU | Vitamin C: 0.1mg | Calcium: 132mg | Iron: 1mg