Chocolate Cannoli Cake Recipe 425

MARVELOUS CANNOLI CAKE

Steps:

• 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, confectioners' sugar, milk and extracts on medium speed until creamy (do not overmix)., Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top edge of cake with 2 cups frosting., Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving.

CHOCOLATE CANNOLI CAKE

Steps:

• Chop chocolate so no pieces are larger than a chocolate chip. Place chocolate in a medium bowl or a 2 cup measuring cup and pour hot coffee over chocolate. Let sit for 5 minutes then stir, making sure all chocolate is melted and well combined with coffee. Set aside to cool.
• Sift all dry ingredients together-sugar, flour, cocoa, baking powder, baking soda and salt.
• In the a large mixing bowl (or the mixing bowl of your stand mixer) beat eggs on medium speed until frothy.
• Slowly add oil, buttermilk, vanilla and chocolate-coffee mixture to eggs, beating well to blend.
• Add in sugar/flour/cocoa mixture, one cup at a time, mixing just to combine after each addition.
• Pour batter into 3 9 inch cake pans that have been well greased and lined with parchment paper on the bottom.
• 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. Add chocolate chips.
• For the ganache heat cream until just before boil and add to chocolate. You can change the amount of cream depending on how thick you want the ganache.

CHOCOLATE CANNOLI CAKE RECIPE - (4.2/5)

Steps:

• 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. 3) Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process. 4) Add half the flour to the bowl, beating at low speed to combine. 5) Add all of the milk, beating at low speed to combine. 6) Add the remaining flour, beating gently just until the batter is smooth. 7) Pour the batter into the prepared pan. 8) Bake the cake for about 70 minutes, or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp; that's OK. If you have an instant-read thermometer, the center will register 210°F to 215°F, while just under the top will register about 198°F to 200°F. 9) Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool. 10) Store completely cooled cake well wrapped, at room temperature, until ready to fill and frost. 11) To make the filling: Stir together the ricotta, sugar, vanilla, and chocolate chips. Cover and refrigerate until ready to use. 12) To make the frosting: sift the cocoa, confectioners' sugar, and espresso powder into a bowl. 13) Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture. At first the mixture will look grainy; continue whisking for a minute. You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature. 14) Place the butter, salt, and sifted confectioners' sugar in a large mixing bowl. 15) Beat until the mixture is smooth and fluffy. Beat in the vanilla. 16) With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for 1 minute. 17) To assemble the cake: Split the cake in thirds lengthwise, to make 3 layers. Brush the cut side of each layer with simple syrup or vanilla syrup; this will help keep the cake moist. 18) Place the bottom layer on a serving plate. Spread with half the ricotta filling. Top with the second layer, and spread with the remaining filling. Place the third layer on top. 19) Ice the cake - top and sides - with the frosting. 20) Serve immediately; or refrigerate, well-wrapped, until ready to serve, preferably not longer than 24 hours. Cut in crosswise slices to serve. Yield: 8 to 12 servings. tips: As with any cake, refrigeration will dry it out. If not served immediately, this should be refrigerated, and is best served within a day of preparation. When wrapping, stick a couple of skewers or toothpicks into the top, to keep the plastic wrap from sticking to the icing.

CHOCOLATE CANNOLI CAKE

Steps:

• 1. Cake: Preheat oven to 350 degrees. Grease with shortening, three metal 8 inch by 2 inch tall round cake pans. Line bottoms with parchment paper rounds. Grease parchment papers with shortening. Lightly flour greased cake pans. Place 6 ounces chopped bittersweet chocolate and 6 ounces chopped unsweetened chocolate in a metal bowl set over a saucepan of simmering water. Stir until melted and smooth. Set aside to cool.
• 2. Combine 2 cups brown sugar and 1/2 cup coconut oil in a large stand mixer bowl. Beat on medium speed for 5 minutes. Add 4 eggs on low speed, one at a time, beating well after each addition. Add 1 1/4 teaspoons orange extract, 1 teaspoon vanilla extract,1 1/2 cups cooled brewed coffee and melted, cooled chocolate mixture. Once all ingredients are combined well, beat for 3 minutes on medium speed. On low speed, add 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 3/4 teaspoon baking powder, 1 1/4 teaspoon salt alternating with 1 1/2 cups buttermilk. Divide batter evenly among 3 prepared pans. Bake in preheated 350 degree oven for 30-35 minutes or until a cake tester or wooden toothpick stuck into the center of each layer comes out clean. Transfer to wire racks to cool in pans for 10 minutes before removing from pans. Run a blunt knife around the rim of the pan before removing. Carefully peel off the paper liners. Leave on wire racks until completely cooled. Wrap each layer in plastic wrap and place in freezer for 30 minutes. This makes it easier to put the filling and first layer of frosting on cake.
• 3. Cannoli: While cake is baking, prepare cannoli filling. In a small saucepan, combine 3/4 cup half and half cream and 2 tablespoons cornstarch. Cook over low heat, whisking constantly, until the mixture thickens,about 5 minutes. Remove from heat and let cool to lukewarm. Place 1 3/4 cups ricotta cheese,1 cup powered sugar, 1 tablespoon grated orange zest, 1 teaspoon orange extract and 1 teaspoon vanilla extract in a large mixing bowl and combine on low speed, about 1 minute. Add the lukewarm half and half mixture, beating about 1 minute or until creamy. Fold in the 3/4 cup mini semisweet chocolate chips. Cover and store in the refrigerator until cake has cooled and been in the freezer for 30 minutes.
• 4. Orange Buttercream: Place 8 ounces cream cheese, 1 cup unsalted butter, 2 tablespoons meringue powder, 1 teaspoon vanilla extract, and 1/2 teaspoon orange extract in a large stand mixer bowl. Blend on low speed until well combined, about 1 minute. Add powdered sugar, 1 cup at a time until all 7 1/2 cups have been added. Increase the speed to medium and beat until ligh and fluffy, about 1 to 2 minutes. Blend in 2-3 tablespoons of whole milk until desired spreading consistency.
• 5. Assemble Cake: Place one cake layer flat side up on serving plate. Cover the top with half of cannoli filling. repeat with the second layer, topping with the other half of cannoli filling. Set the third layer on top of second layer. Spread a thin layer of orange buttercream on sides and top. Don't worry if some of the cake shows through. This layer is to seal the crumbs. Refrigerate uncovered for at least 30 minutes to allow the icing to set. Cover the remainder of the icing and set aside at room temperature. Remove cake from the refrigerator and frost the top and sides of the cake with the remaining icing. Use leftover icing for decorating if desired. Store the cake in the refrigerator while making the ganache.
• 6. Ganache: Place 1/2 cup heavy whipping cream in a small heavy saucepan. Bring to a low simmer. Remove from the heat and add 1 cup mini semisweet chocolate chips. Stir until chocolate cips are melted. Stir in 1/4 teaspoon orange extract. Let it sit at room temperature for 10 minutes or until cool and slightly thickened. Pour over top of iced cake, allowing it to run over the edges of the cake. If it does not run over the edges by itself, you can use the back of a tablespoon to help over the edges of the cake. Deccorate the top of the cake with white and dark chocolate curls and grated orange zest, if desired. Store cake in the refrigerator.

CHOCOLATE CANNOLI CAKE

Steps:

• In a small bowl, combine the egg white, ricotta cheese, sugar, coffee, and orange peel. Stir in chocolate chips and set aside.
• In a large mixing bowl combine the first 8 batter ingredients. Beat until well blended. Combine the flours, cocoa, baking powder, and salt; gradually beat into sugar mixture until blended.
• Transfer to a 13x9 inches baking dish coated with cooking spary. 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 clean. Cool on a wire rack. Refrigerate any leftovers.