Easy Cannoli Cake
This creamy, chocolate-studded layered dessert tastes just like a fresh cannoli, featuring smooth ricotta filling and tender pound cake layers soaked in ganache.
Ingredients
For the Base
- 16 ounces frozen pound cake Slightly freeze for easier slicing.
For the Ricotta Filling
- 15 ounces whole milk ricotta cheese Use well-drained ricotta for best texture.
- ¾ cup powdered sugar Can reduce to ½ cup for less sweetness.
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips To fold into the filling.
- 1 cup heavy whipping cream Part of the 2 cups needed.
For the Ganache and Whipped Cream
- 2 cups heavy whipping cream To be divided between ganache and whipped cream.
- 12 ounces mini chocolate chips Divided for ganache and filling.
Instructions
Preparation
- Slightly freeze the frozen pound cake until firm but still sliceable, about 30-45 minutes.
- Slice the pound cake into ¼-inch slices and arrange in a single layer in your serving dish.
Ganache Preparation
- Heat 1 cup of heavy whipping cream until it simmers, then remove from heat.
- Add 1 cup of mini chocolate chips and stir until smooth and glossy.
- Let the ganache cool and chill until slightly thickened, about 20-30 minutes.
Ricotta Filling Preparation
- In a bowl, mix the ricotta cheese, powdered sugar, and vanilla until smooth.
- Gently fold in the mini chocolate chips.
Whipping Cream
- Whip the remaining 1 cup of heavy whipping cream to stiff peaks.
- Gently fold the whipped cream into the ricotta mixture until well combined.
Assembly
- Layer the pound cake slices, spreading a thin layer of ricotta filling between each layer until you reach the top.
- Pour chilled ganache over the top layer and smooth gently.
- Chill the assembled cake for at least 3 hours, or overnight, before serving.
Notes
Chill the cake well for best texture. Use cold tools when whipping cream for the best results.