Description
Sicilian cannoli cake brings classic Italian dessert magic into a luxurious layer cake experience. Rich ricotta cream fills delicate cake layers, while crunchy chocolate-studded pistachios create a perfect balance of textures you’ll savor with pure delight.
Ingredients
Scale
Cheese:
- 1 container (15 ounces / 425 grams) whole milk ricotta cheese
Chocolate and Cake Base:
- 12 ounces (340 grams) mini chocolate chips, divided
- 1 family-size (16 ounces / 454 grams) store-bought frozen pound cake
Cream and Sweeteners:
- 2 cups (473 milliliters) heavy whipping cream, divided
- ¾ cup (90 grams) powdered sugar
- 1 teaspoon (5 milliliters) vanilla extract
Instructions
- Prepare the chocolate ganache by heating of heavy whipping cream in a microwave-safe bowl until hot.
- Submerge of mini chocolate chips into the heated cream, allowing them to sit undisturbed for 2 minutes.
- Gently stir the mixture until completely smooth, using brief microwave intervals if additional melting is required. Refrigerate the ganache to cool and set.
- In a separate mixing bowl, thoroughly combine ricotta cheese with powdered sugar and vanilla extract until the mixture becomes uniform and creamy.
- Incorporate ½ cup (89 grams/) of mini chocolate chips into the ricotta mixture, distributing them evenly throughout.
- Whip the remaining of heavy cream using an electric mixer until stiff, peaks form distinctly.
- Delicately fold half of the whipped cream into the ricotta blend, then gently integrate the remaining cream to maintain its airy consistency.
- Thaw the frozen pound cake slightly and slice into uniform ¼ inch (6.35 millimeters) thick pieces.
- Arrange the first layer of cake slices in an 8×8 inch (20×20 centimeters) pan, trimming edges to ensure a perfect fit and pressing down to eliminate air pockets.
- Spread half of the cannoli filling evenly across the first cake layer, creating a smooth, consistent surface.
- Add a second layer of cake slices, pressing gently into the filling beneath.
- Distribute any remaining cannoli filling over the second cake layer, ensuring complete coverage.
- Remove the ganache from refrigeration and stir until it reaches a smooth, pourable consistency.
- Carefully pour the ganache over the cake, spreading it evenly across the top surface while preventing excessive drips along the sides.
- Sprinkle the remaining mini chocolate chips decoratively across the top of the cake.
- Refrigerate the assembled dessert for a minimum of 3 hours, preferably overnight, to allow flavors to meld and set properly.
- Cover the cake after 15 minutes of initial chilling to prevent surface moisture and potential sticking.
Notes
- Dive into a delightful dessert journey where pound cake transforms into a luscious cannoli-inspired masterpiece.
- Prepare for a culinary adventure that blends traditional Italian pastry charm with modern cake creativity.
- Chocolate chips add delightful crunch and rich texture throughout each dreamy layer of this decadent treat.
- Ganache provides a luxurious chocolate coating that elevates the entire dessert from simple to spectacular.
- Chilling allows flavors to meld beautifully, creating a harmonious and intensely satisfying sweet experience.
- Prep Time: 20 minutes
- Category: Desserts
- Method: None
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 325 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: <1 g
- Protein: 4 g
- Cholesterol: 80 mg