Chocolate Cannoli Cake Recipe

Name: Chocolate Cannoli Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 1 large egg white; Reduced Fat Ricotta Cheese; 2 cups granulated sugar, ½ cup for ricotta mixture, 1 ¾ cups for cake batter; Brewed Coffee; 1 teaspoon grated orange zest; Miniature Semisweet Chocolate Chips; Canola Oil; Orange Juice; Egg; Cider Vinegar; Vanilla Extract; All Purpose Flour; Whole Wheat Flour; Baking Cocoa; 2 teaspoons baking powder; ½ teaspoon salt

Indulge in this decadent Chocolate Cannoli Cake, a delightful twist on a classic dessert! This recipe, originally featured in Light & Tasty Magazine (Feb/Mar 2008) and submitted by Mary Bilyeu of Ann Arbor, MI, combines the rich textures of cannoli filling with a moist chocolate cake. Get ready for a symphony of chocolate and ricotta, perfectly swirled and baked to golden perfection. A guaranteed crowd-pleaser!

Prep Time 20 mins

Cook Time 50 mins

Calories 196.2 kcal

Protein 5g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Cannoli Cake

1 large egg white
Reduced Fat Ricotta Cheese
2 cups granulated sugar, ½ cup for ricotta mixture, 1 ¾ cups for cake batter
Brewed Coffee
1 teaspoon grated orange zest
Miniature Semisweet Chocolate Chips
Canola Oil
Orange Juice
Egg
Cider Vinegar
Vanilla Extract
All Purpose Flour
Whole Wheat Flour
Baking Cocoa
2 teaspoons baking powder
½ teaspoon salt

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How to Make Chocolate Cannoli Cake

Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
In a medium bowl, whisk together 1 large egg white, 15 ounces ricotta cheese (drained), ½ cup granulated sugar, 1 teaspoon instant espresso powder dissolved in 1 tablespoon hot water, and 1 teaspoon grated orange zest.
Gently fold in 1 cup semi-sweet chocolate chips and set aside.
In a large bowl, cream together ½ cup (1 stick) unsalted butter, softened, and 1 ¾ cups granulated sugar until light and fluffy.
Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared baking pan.
Drop heaping tablespoons of the ricotta mixture evenly over the batter.
Using a knife or toothpick, gently swirl the ricotta mixture into the batter, creating a marble effect.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Refrigerate leftovers for optimal flavor.