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.
Recipe Tips
- 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!
Cannoli Cake
Creamy and chocolate covered bundt cake.
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookServings: 10 servings
Equipment
- 1 bundt pan
Ingredients
- 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
Ganache
- 4 oz good quality dark semi-sweet chocolate not chocolate chips
- 4 oz whipping cream
Instructions
- 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.
Nutrition
Calories: 398kcal | Carbohydrates: 54g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 126mg | Potassium: 186mg | Fiber: 2g | Sugar: 31g | Vitamin A: 423IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 2mg
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