Easy Cannoli Cake
A delightful dessert that combines the rich flavors of classic cannoli in a simple cake format, perfect for celebrations and gatherings.
Ingredients
Cake and filling
- 1 16 oz family size store bought frozen pound cake
- 1 15 oz container whole milk ricotta cheese Use high-quality ricotta cheese for a creamier filling.
- 12 oz mini chocolate chips, divided
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream, divided
- ¾ cup powdered sugar Divide into portions as needed for filling.
Ganache
- 1 cup heavy whipping cream Heat until hot but not boiling for the ganache.
Instructions
Make the ganache
- In a small saucepan, heat 1 cup of heavy whipping cream over medium heat until it’s hot but not boiling. Remove from heat and add the mini chocolate chips. Stir until melted and smooth. Let it cool while you prepare the filling.
Make the cannoli cake filling
- In a large mixing bowl, combine the ricotta cheese, 1 cup of powdered sugar, and the vanilla extract. Beat with a mixer until smooth.
- In another bowl, whip the remaining 1 cup of heavy whipping cream until soft peaks form. Gently fold the whipped cream into the ricotta mixture. Stir in half of the mini chocolate chips.
Assemble the cannoli cake
- Slice the pound cake into three equal layers.
- Place one layer on a serving plate and spread a generous amount of the cannoli filling on top. Repeat with the second layer, then add the final layer of cake.
- Top the cake with the remaining filling. Drizzle the cooled ganache over the top and sprinkle the remaining mini chocolate chips.
Notes
Serve this Easy Cannoli Cake chilled. You can cut it into slices and plate with additional chocolate chips or whipped cream, if desired. It will keep in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, making it even more delicious.