Easy Cannoli Cake
A no bake cake of pound cake layers filled with sweetened ricotta, whipped cream, and mini chocolate chips, finished with ganache.
Equipment
- Mixing bowl
- Spatula
Ingredients
Main Ingredients
- 16 oz frozen pound cake thawed, family size
- 15 oz whole milk ricotta cheese drained 30 minutes
- 12 oz mini chocolate chips divided: 1 cup ganache, 1/2 cup filling, 1/2 cup top
- 1 tsp vanilla extract
- 2 cup heavy whipping cream divided: 1 cup ganache, 1 cup whipped
- ¾ cup powdered sugar
Instructions
Cooking
- Drain. Drain the ricotta in a strainer for 30 minutes.
- Ganache. Heat 1 cup cream until steaming, pour over 1 cup chips, wait 1 minute, and stir smooth. Cool.
- Filling. Beat ricotta, powdered sugar, and vanilla, fold in 1 cup whipped cream, then stir in 1/2 cup chips.
- Assemble. Slice the cake into 3 layers and stack with filling between and on top.
- Finish. Drizzle ganache, add the last 1/2 cup chips, and chill at least 4 hours.
Notes
Substitutions: A teaspoon of orange zest or chopped pistachios suit the cannoli flavor.
Tips: Drain the ricotta so the filling holds between layers.
Storage: Cover and refrigerate up to 3 days. Do not freeze.