Chocolate Cannoli Cake Recipe 475 Recipes

CHOCOLATE CANNOLI CAKE RECIPE - (4.2/5)

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)

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

Steps:

• Chop chocolate so no pieces are larger than a chocolate chip. Place chocolate in a medium bowl or a 2 cup measuring cup and pour hot coffee over chocolate. Let sit for 5 minutes then stir, making sure all chocolate is melted and well combined with coffee. Set aside to cool.
• Sift all dry ingredients together-sugar, flour, cocoa, baking powder, baking soda and salt.
• In the a large mixing bowl (or the mixing bowl of your stand mixer) beat eggs on medium speed until frothy.
• Slowly add oil, buttermilk, vanilla and chocolate-coffee mixture to eggs, beating well to blend.
• Add in sugar/flour/cocoa mixture, one cup at a time, mixing just to combine after each addition.
• Pour batter into 3 9 inch cake pans that have been well greased and lined with parchment paper on the bottom.
• Bake in a preheated 325 degree oven for 45-50 minutes, using toothpick to test for doneness.
• Let cakes cool completely in pan. Using a plastic knife, run knife around edges to loosen before turning out onto rack or plate.
• For the filling combine all of the ingredients except the chocolate chips and beat until creamy. Add chocolate chips.
• For the ganache heat cream until just before boil and add to chocolate. You can change the amount of cream depending on how thick you want the ganache.

CHOCOLATE CANNOLI CAKE

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.

CHOCOLATE CANNOLI

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.

CHOCOLATE CANNOLI CAKE ROLL

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.

CHOCOLATE CANNOLI

Steps:

• For filling, Combine ricotta cheese, sugar, cocoa powder, and vanilla in a medium bowl; Stir or beat until smooth, fold in chocolate pieces; Cover and chill.
• Spoon filling into a pastry bag fitted with a large tip; Pipe filling into cones.
• Sift powdered sugar over cones; Chill UP TO 1 Hour.
• Don't let set longer, they will get soggy.

CHOCOLATE CANNOLI

Steps:

• In a large bowl, beat the egg, sugar, butter, vanilla, lemon zest and almond extract until blended. Combine flour and baking powder; stir into egg mixture and mix well., Bake in a preheated pizzelle iron according to manufacturer's directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool., In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and cinnamon oil if desired. Cool completely., In a large bowl, beat ricotta cheese until smooth. Gradually beat in custard mixture. Fold in chocolate. Spoon or pipe into shells. Dip each side in pistachios. Serve immediately. Refrigerate leftovers.