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Easy Cannoli Cake: A Delectable No-Bake Dessert for Every Occasion

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Cannoli Cake is an irresistible dessert that takes the classic Italian cannoli and transforms it into an easy-to-make, show-stopping cake. The rich, creamy cannoli filling, complemented by layers of tender pound cake and a silky chocolate ganache, makes this dessert a perfect choice for any occasion. Whether you’re attending a potluck, hosting a dinner party, or simply looking to treat your family to something special, this cannoli cake will surely impress. The best part? It’s made with only six simple ingredients, including a store-bought pound cake, and requires no baking! This makes it an excellent dessert for those who want to create something delicious without spending hours in the kitchen.

Ingredients

Scale
  • 16-ounce (454 g) frozen pound cake (family size): The foundation of this cake is the pound cake. Store-bought frozen pound cake is the most convenient option, and it adds a delicate texture that complements the ricotta filling. The Sara Lee All Butter Pound Cake is a popular choice for its rich flavor and consistency, but any store-bought pound cake will work. If you’re unable to find the family-size pound cake, you can buy two smaller 10.75-ounce versions. If you prefer, you can also make your own pound cake from scratch.
  • 15-ounce (425 g) container of whole milk ricotta cheese: Ricotta is the key ingredient in the filling and gives the cake its creamy texture. Whole milk ricotta is recommended because it has a richer flavor compared to part-skim ricotta. Make sure to drain the ricotta if it seems too watery, as excess moisture can affect the texture of the filling.
  • 12 ounces (340 g) mini chocolate chips: These tiny chocolate chips are used to create a delicious, slightly crunchy element in the filling, as well as to top the ganache. The chocolate adds a contrast in flavor and texture that is essential to the overall taste of the cake.
  • 1 teaspoon vanilla extract: Vanilla adds warmth and depth to the ricotta filling. It’s a simple addition that enhances the overall flavor without overpowering the other ingredients.
  • 2 cups (473 ml) heavy whipping cream: The heavy whipping cream is used both in the ganache and to create whipped cream for the filling. Whipping cream has a higher fat content than regular cream, which results in a rich, thick texture. This is crucial for both the ganache and the filling, giving them the right consistency.
  • ¾ cup (88 g) powdered sugar: Powdered sugar is used to sweeten the ricotta filling. It dissolves easily and provides a smooth, creamy texture to the filling without any graininess.

With these six simple ingredients, you can create a dessert that rivals those from a high-end bakery. The combination of rich flavors and smooth textures makes this cake truly irresistible.

Instructions

  • Prepare the Pound Cake: The first step is to prepare the pound cake. If the cake is not already frozen, place it in the freezer for about 30 minutes to make it easier to slice. Freezing the cake slightly helps achieve clean, even slices. Once the pound cake is frozen, use a serrated knife to cut it into ¼-inch slices. The slices should be uniform to ensure that the layers are even. A ruler can be useful to measure and cut the slices accurately. If the slices are thicker than ¼ inch, the layers may not fit into the pan properly, and you may have trouble assembling the cake.
  • Make the Ganache: To make the ganache, begin by heating 1 cup of heavy whipping cream in a microwave-safe bowl. Microwave it on high for 90 seconds or until it is hot but not boiling. Add 1 cup of mini chocolate chips to the bowl, ensuring that the chips are fully submerged in the cream. Let the mixture sit for 2 minutes to allow the chocolate to soften. Afterward, stir the mixture until it is smooth. If the chocolate doesn’t melt completely, microwave it for an additional 15 seconds at a time, stirring between intervals, until smooth and glossy. Once ready, place the ganache in the refrigerator to chill and firm up while you prepare the filling.
  • Prepare the Cannoli Filling: In a medium-sized bowl, whisk together the ricotta cheese, powdered sugar, and vanilla extract until smooth. Once combined, fold in ½ cup of mini chocolate chips. These chips will be evenly distributed throughout the filling, adding little bursts of chocolate in every bite.
  • Whip the Cream: In a separate bowl, whip the remaining 1 cup of heavy whipping cream until stiff peaks form. This can be done using a hand mixer or an immersion blender. If using an immersion blender, it’s best to place the cream in a tall container to prevent splashing. Once the cream is whipped, fold it into the ricotta mixture in two batches. Gently fold half of the whipped cream into the ricotta mixture until just combined, then fold in the remaining whipped cream. The whipped cream will add volume and lightness to the filling, giving it the fluffy texture that makes cannoli cakes so special.
  • Assemble the Cake: Now that the filling and ganache are ready, it’s time to assemble the cake. Begin by layering the sliced pound cake at the bottom of an 8×8-inch or 9×9-inch square pan. The slices should cover the bottom completely, but don’t worry if they overlap slightly. Gently press the cake slices down to eliminate air pockets. Spread half of the cannoli filling over the pound cake layer, smoothing it out evenly with a spatula.
  • Layer and Repeat: Add another layer of pound cake on top of the filling. Gently press the cake pieces down so that the layers adhere to the filling beneath. Then, spread the remaining cannoli filling over the second cake layer. Add one final layer of pound cake on top.
  • Top with Ganache: Once the cake layers are assembled, take the ganache from the refrigerator and give it a quick stir to ensure it’s smooth and pourable. Pour the ganache evenly over the top of the cake, smoothing it out with a spoon to cover the surface completely. Be generous with the ganache—it should create a glossy, thick layer that adds richness to the cake.
  • Chill the Cake: Sprinkle the remaining mini chocolate chips over the top of the ganache for a decorative touch. Place the cake in the refrigerator and allow it to chill for at least 3 hours, or overnight if possible. This will give the layers time to set, allowing the cake to hold its shape when sliced. Cover the cake after 15 minutes to prevent the plastic wrap from sticking to the ganache.

Notes

  • Cake Alternatives: While this recipe uses frozen pound cake for convenience, you can substitute it with a homemade pound cake, sponge cake, or even angel food cake. If you choose to make your own cake, ensure it is completely cooled before assembling the cannoli cake.
  • Flavor Variations: For a unique twist, you can flavor the ricotta filling with a splash of liqueur like amaretto or marsala wine. Alternatively, you could incorporate lemon or orange zest for a citrusy twist that will complement the sweet creaminess of the filling.
  • Gluten-Free Version: If you’re looking for a gluten-free version, you can easily swap the pound cake for a gluten-free variety. There are many options available in stores or online, or you can bake your own gluten-free pound cake using almond flour or other gluten-free flours.
  • Add Fresh Fruit: Fresh berries, such as raspberries or strawberries, pair beautifully with the richness of this cake. You can serve the cannoli cake with a side of fresh fruit or even layer the fruit in between the layers for added color and freshness.

Find it online: https://susanrecipes.com/easy-cannoli-cake-a-delectable-no-bake-dessert-for-every-occasion/