Cannoli Cake
Creamy and chocolate covered bundt cake.
Servings: 10 servings
Calories: 398kcal
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