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Incredible cannoli cake recipe
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Indulge in a decadent Italian-inspired dessert: chocolate chip brown butter cake filled with creamy ricotta.
Ingredients:
  • 375g (2 1/2 cups) plain flour
  • 10.00 gm baking powder
  • 2.50 gm bicarbonate of soda
  • 2.40 gm salt
  • 400g (2 cups, firmly packed) brown sugar
  • 170g unsalted butter, melted
  • 17.40 gm vanilla extract
  • 375ml (1 1/2 cups) buttermilk
  • 2 x 180g packet dark chocolate, coarsely chopped
  • 8 mini unfilled cannoli shells
  • 2 x 80g packet pistachio kernels, coarsely chopped
  • 240g (1 cup) fresh ricotta
  • 100g cream cheese, at room temperature
  • 1 small orange, juiced
  • 4.40 gm vanilla extract
  • 230g (1 1/2 cups) pure icing sugar, sifted, plus extra, to dust
  • 500ml (2 cups) thickened cream
Instructions:
  • Preheat your oven to 180C/160C fan forced, and generously grease three 18cm round cake pans. Line the base and sides of each pan with baking paper for easy removal later.
  • Sift flour, baking powder, bicarb, and salt into a bowl. Cream sugar and butter together. Mix in eggs and vanilla until smooth. Alternate folding in the flour mixture and buttermilk into the egg mixture until just combined. Gently stir in 140g (1 cup) chocolate. Distribute batter evenly among pans. Bake for 30-40 minutes until a skewer comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  • In a microwave-safe bowl, heat 175g (11/4 cup) chocolate in the microwave, stirring every 30 seconds, until melted and smooth, for about 1-2 minutes. Line 2 baking trays with baking paper. Dip ends of 4 cannoli shells into the melted chocolate, allowing excess to drip off. Place them on a prepared tray and refrigerate for 10 minutes to set.
  • Place the pistachio on the remaining tray. Trim the top off each cake to flatten using a serrated knife. Spread a thin layer of melted chocolate around the side of one cake using a palette knife. Roll the edge in pistachio to coat, pressing gently to fill any gaps. Transfer the cake to a wire rack to set. Repeat with the remaining cakes. Spread the cut surface of one cake with a thin layer of chocolate, sprinkle with pistachio, and press gently to secure the nuts. Set aside.
  • Prepare the ricotta cream by combining ricotta and cream cheese in a large bowl. Use electric beaters until smooth. Add orange juice, vanilla, and icing sugar, beating until well combined. In a separate bowl, beat cream until firm peaks form, then gently fold it into the ricotta mixture in 3 batches. Transfer 2 cups of the cream to a piping bag fitted with a fluted nozzle.
  • Finely chop the rest of the chocolate. Set aside the pistachio-topped cake. Place one cake, cut-side up, on a serving plate. Layer half of the remaining ricotta mixture, half of the chopped chocolate, and half of the pistachios on top. Repeat with the remaining cake, ricotta cream, chocolate, and pistachios. Finish with the reserved cake. Fill the cannoli shells with ricotta cream. Pipe remaining ricotta cream around the top edge of the cake in rosettes. Garnish with cannolis.

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