Incredible Cannoli Cake Recipe

Holy cannoli! Pay homage to the classic Italian treat and bake this towering stack of choc chip brown butter cake stuffed with ricotta cream.

The ingredient of Incredible Cannoli Cake Recipe

• 375g 2 1 2 cups plain flour
• 1 tbsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 400g 2 cups firmly packed brown sugar
• 170g unsalted butter melted
• 3 eggs
• 1 tbsp vanilla extract
• 375ml 1 1 2 cups buttermilk
• 2 x 180g packet dark chocolate coarsely chopped
• 8 mini unfilled cannoli shells
• 2 x 80g packet pistachio kernels coarsely chopped
• 240g 1 cup fresh ricotta
• 100g cream cheese at room temperature
• 1 small orange juiced
• 1 tsp vanilla extract
• 230g 1 1 2 cups pure icing sugar sifted plus extra to dust
• 500ml 2 cups thickened cream

The Instruction of incredible cannoli cake recipe

• preheat oven to 180c 160c fan forced grease three 18cm round cake pans line each base and side with baking paper
• sift flour baking powder bicarb and salt into a bowl combine sugar and butter in a large bowl stir in eggs and vanilla until well combined gently fold the flour mixture and buttermilk in alternating batches into the egg mixture until just combined gently fold in 140g 1 cup chocolate until combined divide evenly among prepared pans bake for 30 40 minutes or until a skewer inserted in the centres comes out clean cool in pans for 10 minutes before transferring to wire racks to cool completely
• place 175g 11 4 cup chocolate in a microwave safe bowl microwave stirring every 30 seconds for 1 2 minutes or until melted and smooth line 2 baking trays with baking paper dip ends of 4 cannoli shells into chocolate allowing excess to drip off place on 1 prepared tray place in fridge for 10 minutes to set
• place the pistachio on the remaining prepared tray use a serrated knife to trim the top off each cake to flatten use a palette knife or flat bladed knife to spread a thin layer of melted chocolate around side of 1 cake roll edge in pistachio to coat gently press pistachio into any gaps to fill transfer cake to wire rack to set repeat with remaining cakes spread the cut surface of 1 cake with a thin layer of chocolate sprinkle with pistachio and press gently to secure the nuts set aside
• to make the ricotta cream place ricotta and cream cheese in a large bowl use electric beaters to beat until smooth add the orange juice vanilla and icing sugar beat until well combined and smooth use clean beaters to beat cream in a bowl until firm peaks form gently fold cream into ricotta mixture in 3 batches until well combined transfer 2 cups of ricotta mixture to a piping bag fitted with a fluted nozzle
• finely chop remaining chocolate reserve the pistachio topped cake place 1 remaining cake cut side up on a serving plate top with half the remaining ricotta mixture half the chopped chocolate and half the pistachio repeat with remaining cake ricotta cream chocolate and pistachio top with the reserved cake pipe ricotta cream into the cannoli shells pipe rosettes of remaining ricotta cream around top edge of the cake top with cannoli to decorate

Nutritions of Incredible Cannoli Cake Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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