A Deliciously Simple Cannoli Cake: Your New Favorite Dessert
Every now and then, a dessert comes along that strikes the perfect balance between indulgence, simplicity, and versatility. Cannoli Cake is one such masterpiece. This no-bake dessert takes its cue from the beloved Italian cannoli, reimagining its signature flavors into a layered cake that’s as stunning to look at as it is delightful to eat. The magic lies in its combination of creamy ricotta filling, rich chocolate ganache, and a soft pound cake base.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
The Cake Base
The foundation of this dessert is store-bought frozen pound cake, chosen for its rich, buttery flavor and firm texture. It holds up beautifully to the creamy layers without becoming soggy. A 16-ounce “family size” pound cake is ideal, though you can substitute with homemade pound cake if desired.
The Cannoli Filling
The filling is where the magic happens. Whole milk ricotta cheese provides the creamy, slightly tangy base that’s characteristic of classic cannoli. Powdered sugar adds sweetness without grittiness, while vanilla extract enhances the overall flavor. The addition of mini chocolate chips gives the filling delightful bursts of chocolate in every bite.
The Ganache
A simple ganache made from heavy whipping cream and mini chocolate chips creates a luxurious, glossy topping that ties the whole dessert together. Its silky texture contrasts beautifully with the ricotta filling and the tender pound cake layers.
The Toppings
Mini chocolate chips sprinkled on top add a decorative touch and a hint of crunch. For extra flair, drizzle Nutella or melted chocolate over the finished cake before serving.
Instructions
1. Preparing the Ganache
The ganache is the first component to tackle, as it needs time to cool and thicken before being used as a topping. Begin by heating 1 cup of heavy whipping cream in a microwave-safe bowl. The goal is to warm the cream without boiling it, so aim for about 90 seconds in the microwave.
Once the cream is heated, add 1 cup of mini chocolate chips, ensuring they’re fully submerged. Allow the mixture to sit for two minutes to soften the chocolate. Then, stir gently until the chocolate melts and the ganache is smooth and glossy. If any lumps remain, microwave the mixture in 15-second intervals, stirring in between, until the ganache reaches the desired consistency. Place the ganache in the refrigerator to cool while you prepare the other layers.
2. Crafting the Cannoli Filling
In a medium bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Whisk the mixture until smooth, ensuring there are no lumps. This step is crucial for achieving a creamy, luxurious texture in the filling.
Next, whip 1 cup of heavy whipping cream to stiff peaks using a hand mixer or immersion blender. This step gives the filling its light, airy quality. Gently fold half of the whipped cream into the ricotta mixture, taking care not to deflate the whipped cream. Repeat with the remaining whipped cream. Finally, stir in ½ cup of mini chocolate chips to add bursts of chocolate throughout the filling. Set the filling aside.
3. Assembling the Cake
Using a serrated knife, slice the frozen pound cake into ¼-inch thick pieces. This thickness strikes the perfect balance: thin enough to layer seamlessly, yet sturdy enough to provide structure.
Arrange a layer of pound cake slices in the bottom of an 8×8-inch baking dish. Depending on the size and shape of your cake pieces, you may need to trim some slices to fit snugly. Gently press the slices down to eliminate any air pockets.
Spread half of the cannoli filling evenly over the cake layer, smoothing it with a spatula. Add a second layer of pound cake slices on top, pressing gently to ensure the layers adhere. Repeat with the remaining filling and finish with a final layer of cake slices.
Retrieve the ganache from the refrigerator and stir until smooth. Pour it over the top layer of cake, spreading it evenly to cover the surface. Sprinkle mini chocolate chips on top for decoration.
4. Chilling and Serving
Refrigerate the assembled cake for at least three hours, or overnight if possible. This chilling time allows the flavors to meld and the layers to set, making it easier to slice and serve. Cover the dish after 15 minutes to prevent the ganache from sticking to the cover.
Before serving, cut the cake into squares and, if desired, drizzle each piece with melted chocolate or Nutella. The result is a dessert that’s as visually stunning as it is delicious.
Notes
- Use High-Quality Ingredients: Since this recipe relies on a few simple ingredients, their quality makes a big difference. Opt for fresh ricotta, high-quality chocolate chips, and a good brand of pound cake for the best results.
- Ensure the Cake is Frozen: Slicing frozen pound cake is much easier and results in cleaner, more even layers.
- Patience is Key: Allowing the cake to chill thoroughly ensures the layers set properly and the flavors meld together.