Chocolate Cannoli Cake Recipe 475 Recipes

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CHOCOLATE CANNOLI CAKE



Chocolate Cannoli Cake image

Hints of orange and coffee lend standout flavor to this elegant cannoli-inspired cake. A variation of this cake was a finalist in the Best Cake in Michigan contest. -Mary Bilyeu, Ann Arbor, Michigan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 20

1 large egg white, lightly beaten
1 cup reduced-fat ricotta cheese
1/4 cup sugar
1 tablespoon cold brewed coffee
2 teaspoons grated orange zest
1/2 cup miniature semisweet chocolate chips
BATTER:
1 cup sugar
1/2 cup cold brewed coffee
1/3 cup canola oil
1/3 cup orange juice
1 large egg, room temperature
1 large egg white, room temperature
1 tablespoon cider vinegar
1 tablespoon vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • In a small bowl, combine the egg white, ricotta cheese, sugar, coffee and orange zest. Stir in chocolate chips; set aside., In a large bowl, combine the first 8 batter ingredients; beat until well blended. Combine the flours, cocoa, baking powder and salt; gradually beat into sugar mixture until blended. , Transfer to a 13x9-in. baking dish coated with cooking spray. Top with heaping tablespoonfuls of ricotta mixture; cut through batter with a knife to swirl. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 213 calories, Fat 8g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 160mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE CANNOLI CAKE RECIPE - (4.2/5)



Chocolate Cannoli Cake Recipe - (4.2/5) image

Provided by Johanna

Number Of Ingredients 26

Cake:
1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
1 1/2 cups sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
1/4 teaspoon baking powder
1 tablespoon espresso powder, optional, to enhance chocolate flavor
2/3 cup Double-Dutch Dark Cocoa or Dutch-process cocoa powder
3 large eggs
1 1/4 cups Unbleached All-Purpose Flour
3/4 cup milk
Filling:
2 cups ricotta cheese, part-skim preferred
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips, mini chocolate chips preferred
2 tablespoons simple syrup or vanilla syrup, to brush on cake, optional
Frosting:
1 cup unsweetened baking cocoa
3/4 cup confectioners' sugar
1/2 teaspoon espresso powder, optional
1/2 cup heavy cream
1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
pinch of salt
1 cup confectioners' sugar, sifted
1 teaspoon vanilla extract

Steps:

  • Instructions: 1) To make the cake: Preheat the oven to 325°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan. 2) In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa to make a sandy, somewhat clumpy mixture. Don't worry; the eggs will smooth things out. 3) Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process. 4) Add half the flour to the bowl, beating at low speed to combine. 5) Add all of the milk, beating at low speed to combine. 6) Add the remaining flour, beating gently just until the batter is smooth. 7) Pour the batter into the prepared pan. 8) Bake the cake for about 70 minutes, or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp; that's OK. If you have an instant-read thermometer, the center will register 210°F to 215°F, while just under the top will register about 198°F to 200°F. 9) Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool. 10) Store completely cooled cake well wrapped, at room temperature, until ready to fill and frost. 11) To make the filling: Stir together the ricotta, sugar, vanilla, and chocolate chips. Cover and refrigerate until ready to use. 12) To make the frosting: sift the cocoa, confectioners' sugar, and espresso powder into a bowl. 13) Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture. At first the mixture will look grainy; continue whisking for a minute. You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature. 14) Place the butter, salt, and sifted confectioners' sugar in a large mixing bowl. 15) Beat until the mixture is smooth and fluffy. Beat in the vanilla. 16) With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for 1 minute. 17) To assemble the cake: Split the cake in thirds lengthwise, to make 3 layers. Brush the cut side of each layer with simple syrup or vanilla syrup; this will help keep the cake moist. 18) Place the bottom layer on a serving plate. Spread with half the ricotta filling. Top with the second layer, and spread with the remaining filling. Place the third layer on top. 19) Ice the cake - top and sides - with the frosting. 20) Serve immediately; or refrigerate, well-wrapped, until ready to serve, preferably not longer than 24 hours. Cut in crosswise slices to serve. Yield: 8 to 12 servings. tips: As with any cake, refrigeration will dry it out. If not served immediately, this should be refrigerated, and is best served within a day of preparation. When wrapping, stick a couple of skewers or toothpicks into the top, to keep the plastic wrap from sticking to the icing.

CHOCOLATE CANNOLI CAKE RECIPE - (4.7/5)



Chocolate Cannoli Cake Recipe - (4.7/5) image

Provided by ctozzi

Number Of Ingredients 23

Sponge Cake:
1 cup(s) cake flour
6 large eggs, separated, at room temperature
1/2 teaspoon(s) cream of tartar
1 cup(s) granulated sugar
1/4 cup(s) unsalted butter, melted
2 teaspoon(s) vanilla extract
1/4 teaspoon(s) salt
Rum Syrup:
1/4 cup(s) granulated sugar
3 tablespoon(s) water
1/4 cup(s) rum
Cannoli Filling:
3 cup(s) whole-milk ricotta cheese
3/4 cup(s) confectioners' sugar
2 ounce(s) semisweet chocolate, finely chopped or grated
1 tablespoon(s) grated orange zest
Chocolate Glaze:
1 cup(s) heavy cream
3 tablespoon(s) unsalted butter
2 tablespoon(s) light corn syrup
8 ounce(s) bittersweet chocolate, chopped
1/2 cup(s) chopped unsalted pistachios

Steps:

  • •Sponge Cake: Heat oven to 350 degrees F. Butter and flour a 9-inch springform pan; line bottom of pan with a round of parchment or waxed paper. Spoon cake flour into a fine-mesh sieve and set aside. •In a large bowl of a stand mixer fitted with a whisk attachment, beat egg whites and cream of tartar on medium speed until very foamy. Gradually beat in 1/2 cup of the sugar. Raise mixer to high speed and continue to beat until stiff yet billowy peaks form; transfer whites to a large mixing bowl. Add yolks to bowl of mixer (no need to wash) with remaining 1/2 cup sugar, butter, vanilla, and salt and beat on high 3 minutes or until thick, light in color, and fluffy. •Scrape yolk mixture onto whites; sift 1/3 of the flour over bowl and fold in. Sift in remaining flour, in 2 additions, folding after each addition, until incorporated. Scrape into prepared pan and smooth top. •Bake 30 minutes or until top of cake is golden and a pick inserted in the center comes out clean. Remove from oven; run a knife around sides of cake to loosen. Remove pan sides and invert cake onto a wire rack; peel off parchment. Cool cake completely. •Rum syrup: While cake is baking, combine sugar and water in a small saucepan. Bring to a simmer, stirring, until sugar is dissolved. Remove from heat; stir in rum. •Cannoli Filling: With a rubber spatula, press and scrape ricotta through a fine-mesh sieve into a bowl. Stir in sugar, chocolate, and zest. •To assemble: With a long serrated knife, cut cake horizontally into three layers. Cover cake plate with 4 strips of waxed paper. Place one layer on bottom of cake plate; brush with rum syrup. Spoon half of the filling over the layer and spread evenly. Top with another layer, brushing with syrup and spreading with remaining filling. Brush cut side of remaining cake layer with syrup, then place on top, cut side down. Brush outside of cake with any remaining rum syrup. •Chocolate glaze: Heat cream, butter, and corn syrup in a medium saucepan until simmering; remove from heat and add chocolate. Let stand 5 minutes, then whisk until smooth. Pour glaze into a glass measuring cup and let stand at room temperature 30 minutes or until slightly thickened. Spread glaze over top and sides of cake. Press chopped pistachios into glaze on sides of cake. Refrigerate until glaze sets. Carefully remove waxed paper strips from under cake. Read more: Chocolate Cannoli Cake Recipe - Redbook

CHOCOLATE CANNOLI CAKE



Chocolate Cannoli Cake image

This is a recipe from Light & Tasty Magazine Feb/Mar. 2008. Originally submitted by Mary Bilyeu of Ann Arbor, MI.

Provided by Shelby Jo

Categories     Dessert

Time 50m

Yield 15 serving(s)

Number Of Ingredients 19

1 egg white, lightly beaten
1 cup reduced-fat ricotta cheese
1/4 cup sugar
1 tablespoon cold brewed coffee
2 teaspoons grated orange peel
1/2 cup miniature semisweet chocolate chips
1 cup sugar
1/2 cup cold brewed coffee
1/3 cup canola oil
1/3 cup orange juice
1 egg
1 egg white
1 tablespoon cider vinegar
1 tablespoon vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • In a small bowl, combine the egg white, ricotta cheese, sugar, coffee, and orange peel. Stir in chocolate chips and set aside.
  • In a large mixing bowl combine the first 8 batter ingredients. Beat until well blended. Combine the flours, cocoa, baking powder, and salt; gradually beat into sugar mixture until blended.
  • Transfer to a 13x9 inches baking dish coated with cooking spary. Top with heaping tablespoons of ricotta mixture; cut through batter with a knife to swirl.
  • Bake at 350 for 25-30 minutes or until a toothpick inserted in the center comes clean. Cool on a wire rack. Refrigerate any leftovers.

Nutrition Facts : Calories 196.2, Fat 7.3, SaturatedFat 1.6, Cholesterol 14.1, Sodium 139.7, Carbohydrate 31.6, Fiber 1.7, Sugar 20.5, Protein 3

CHOCOLATE CANNOLI



Chocolate Cannoli image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 35m

Yield 14 shells

Number Of Ingredients 7

1 cup unsalted pistachios
1 cup heavy cream
2 tablespoons sugar
2 tablespoons golden raisins
1 cup chopped bittersweet chocolate
1 cup ricotta
14 cannoli shells

Steps:

  • Preheat oven to 350 degrees F.
  • Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp. Pull from oven, cool and finely chop. Place chopped pistachios in a bowl.
  • In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end.
  • Blend the remaining chopped chocolate and pistachios on a plate.
  • To garnish: Dip each end of the cannoli into the chocolate pistachio mixture.
  • Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.

3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE



3-Ingredient Chocolate Cherry Dump Cake image

Our Chocolate Cherry Dump Cake brings together the dream team - sweet cherries and rich chocolate. This cherry dump cake recipe calls for only three ingredients and is best served warm with a scoop (or two!) of vanilla ice cream. While this cake is easy to make, the flavor is out-of-this-world and sure to become a family favorite. Whip up this cherry dump cake recipe for an ooey, gooey weekday dessert or for a special occasion!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 4

2 cans (21 oz each) cherry pie filling
1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup butter, melted
Whipped topping or vanilla ice cream, if desired

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Spread pie filling in baking dish.
  • Top with dry cake mix; gently shake pan to distribute evenly.
  • Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
  • Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

Nutrition Facts : Calories 340, Carbohydrate 54 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 35 g, TransFat 0 g

CHOCOLATE CANNOLI CAKE ROLL



Chocolate Cannoli Cake Roll image

Creamy ricotta cheese filling with a hint of cinnamon rolls up beautifully in this fluffy chocolate cake. -Tammy Rex, New Tripoli, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 11

1 package (8 ounces) cream cheese, softened
2 cups ricotta cheese
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup miniature semisweet chocolate chips
CAKE:
1-3/4 cups chocolate cake mix
1/3 cup water
2 tablespoons canola oil
3 large eggs

Steps:

  • In a small bowl, beat cream cheese until fluffy. Add the ricotta cheese, confectioners' sugar, vanilla and cinnamon. beat until smooth. Stir in chips; refrigerate for 1 hour., Preheat oven to 350°. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside.In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pan. Bake 12-14 minutes or until cake springs back when lightly touched. Cool for 5 minutes, Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 328 calories, Fat 18g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 276mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 1g fiber), Protein 9g protein.

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