Decadent Chocolate Cannoli Cake Recipe

Chocolate Cannoli Cake

Preheat the oven to 350 degrees. Spray 2 8" round cake pans with nonstick baking spray and set aside. Add the eggs and sugar to a mixing bowl and mix on high for 3 minutes. Add the vanilla, oil, sour cream, and espresso powder and mix. Add the dry ingredients and mix until just combined. Add in the coffee and mix.

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Preparing the Recipe. First, Preheat and Prepare Pans: Preheat the oven to 325 degrees F. Prepare three 8 inch round cake pans. Dry Ingredients: Add dry ingredients to the bowl of your mixer and mix for one minute to blend. (This includes the sugar, flour, cocoa, baking soda, baking powder, and salt.)

Decadent Chocolate Cannoli Cake Recipe

Gently whisk all of the ingredients together until the mixture is completely a chocolate color. In a medium bowl, whisk the oil, eggs, sour cream, buttermilk, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and whisk until completely combined, about 20 to 30 seconds.

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Preheat the oven to 350F. Butter and flour 3 9-inch round cake pans. Whisk together the flour, cornstarch, baking powder, salt, and baking soda in a medium bowl. Use a handheld electric mixer to cream together the butter and sugar in a large bowl.

Chocolate Cannoli Cake

Sift the dry ingredients: In a separate medium bowl, sift the flour, baking powder, salt, and cinnamon together. Combine the dry ingredients and milk: Add about 1/3 of the dry ingredient mixture to the butter mixture. Blend to combine. Then, add 1/2 cup of milk, and blend again.

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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.

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Make the Cake: Preheat the oven to 350° and spray two deep 6″ cake pans with baking spray or coat with butter and flour. In a standing mixer, beat the room temperature butter with the sugar until light and creamy, about 5 minutes. Beat in the eggs, one at a time, until well combined. Beat in vanilla.

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Beat in eggs one at a time. Then beat in fresh orange zest and 1 1/2 teaspoons vanilla extract until well combined. Alternate adding the dry ingredients and milk into the butter and sugar mixture, beating after each addition until just combined. Pour cake batter into prepared pans, spread to form even layers.

Chocolate Cannoli Cake

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 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 out clean.

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Prepare and bake cake mix according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a large bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the mascarpone cheese.

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Add around 1 cup of frosting onto the first cake layer. Sprinkle with ~¼ cup of mini chocolate chips. Repeat with remaining layers. Spread frosting over the top of the last layer, and down the sides as well. Coat sides of cake with remaining chocolate chips. Drizzle the ganache over the sides of the cake using a squeeze bottle.

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Make the cannoli cake filling: Place the ricotta cheese, powdered sugar, and vanilla in a medium bowl. Whisk until combined and smooth. Add ½ cup (89 g) of mini chocolate chips and stir to combine. Using an immersion blender or hand beaters, beat the remaining 1 cup (237 ml) of heavy whipping cream to stiff peaks.

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Preheat oven to 350 degrees F. Combine the egg white, ricotta cheese, sugar, cold brew coffee, orange zest and chocolate chips in a small bowl. Stir and set aside. In another larger bowl, combine the first 8 batter ingredients; beat well with a mixer. Combine the flour, cocoa powder, baking powder, and salt; gradually mix it into the sugar.

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Instructions for cake. Preheat oven to 350ºF/180ºC and grease two 8-inch round deep cake pans and line the base with non stick paper then flour the sides. Whisk or sift together two flours, baking powder, cinnamon, baking soda, and salt. Beat butter, sugar, and oil. Add eggs one at a time followed by vanilla.

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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.

Chocolate Cannoli Cake

Simple Step By Step. preheat the oven to 350 degrees and grease either two round, square pans or one 13 x 9 sheet cake pan and set it aside. mix the cake to the package instructions. stir together the ricotta filling ingredients. pour the batter into the cake pan, top with ricotta filling. bake and cool.