When you don't want to fuss with deep fried pastry you can satisfy your 'Cannoli' tooth with this Cannoli Cake!
Okay - the fried cannoli shells are a real part of the experience but this cake will give you that creamy, ricotta/chocolate combo with emphasis on the chocolate when you cover it with ganache.
This cake is fairly dense so I wanted to cook it in a bundt pan.
- Italian cakes can be on the dry size (by design). I wanted a softer crumb so I increased the milk from the traditional recipes. It is still not a soft, fluffy crumb.
- The batter will be stiff but you should be able to pour it in to the bundt pan. If not add a bit more milk.
- This cake keeps well for a day or so at room temperature or in a cool place. Since it is still not an overly moist cake it should be eaten within the first day or 2 of making it.
- I had some still on the third day so I put it in a bowl and poured a bit of milk over it. Cream or ice cream would do the trick as well!
- 1 bundt pan
- 3 large eggs
- 1 cup sugar 200 grams
- 1 cup milk
- 1 teaspoon vanilla 15 mL
- 2 cups all purpose flour 240 grams
- 1 cup ricotta 250 grams
- 1 ½ teaspoon baking powder 22 ml
- pinch of salt
- ½ cup mini chocolate chips or rough chop regular size
- 1 teaspoon flour
- 4 oz good quality dark semi-sweet chocolate not chocolate chips
- 4 oz whipping cream
- Spray the bundt pan with cooking spray. Preheat oven to 350°.
- In a bowl large enough to hold finished batter, beat eggs, egg yolk and sugar until it it light and creamy. Beat in vanilla and ricotta. Beat in milk.
- Combine flour, baking powder and salt. Mix evenly.
- Add flour to wet ingredients and beat just until evenly mixed.
- Toss chocolate chips in a teaspoon of flour to coat. (This will prevent them sinking to the bottom of the cake pan.) Stir chips into batter. Batter will be thick.
- Pour batter into prepared bundt pan. Bake 35-40 minutes. Test for doneness after 35 minutes. A toothpick inserted should come out clean.
- Unmould cake after 20 minutes or so. Allow cake to cool completely and pour/drizzle ganache evenly over the top of the cake.
- To make ganache, chop chocolate in to fine pieces. Heat cream in a large microwaveable measuring cup. Do not allow cream to boil. Add chocolate to the cream and allow it to sit 5 minutes. Stir well until chocolate is mixed. Allow ganache to cool to the consistency you want to pour. This may take 1 - ½ hours at room temperature. If it cools completely it will become firm (spreadable). You want to pour/drizzle it when it is thick but still pourable.