A decadent, moist chocolate cake with a rich chocolate flavor and a tender crumb sandwiched with a luscious ricotta cannoli filling and encased in a creamy mascarpone cannoli frosting. This impressive variation of an Italian dessert is not too sweet with just a hint of cinnamon for a dessert that’s a match made in heaven.
Ingredients
Chocolate Cake
1½ cups all-purpose flour
½ cup cake flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup full-fat buttermilk
½ cup vegetable or canola oil
2 large eggs
2 tsp pure vanilla extract
1 cup fresh strong hot coffee (or 1 cup boiling water mixed with 1 Tbsp espresso powder)
Ricotta Cannoli Filling
15 oz ricotta cheese, well drained (best if drained overnight)
¾ cup confectioners' sugar, sifted
½ tsp ground cinnamon
2 tsp pure vanilla extract
½ cup mini semisweet chocolate chips
Mascarpone Cannoli Frosting
16 oz mascarpone cheese
1¼ cups confectioners' sugar, sifted
2 tsp pure vanilla extract
⅛ cup whole milk
Directions
Chocolate Cake
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Then line the pans with parchment paper circles in the bottom, and grease and flour the parchment paper.
In a medium bowl, sift together the flours, sugar, cocoa powder, baking powder, baking soda, and salt, and whisk together.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the buttermilk, oil, eggs, and vanilla until combined. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients until incorporated. Then add the coffee and mix until combined. (The batter will be very thin!)
Divide the batter evenly among the prepared baking pans. Bake for 24-28 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 2-3 minutes, then run a knife around the edges and invert onto a wire rack to cool completely. (Don’t forget to peel off the parchment paper!)
Ricotta Cannoli Filling
In a large bowl, whisk together the ricotta, confectioners' sugar, cinnamon, and vanilla until combined. Then fold in the chocolate chips and refrigerate until ready to use.
Mascarpone Cannoli Frosting
With an electric mixer, beat together the mascarpone cheese and confectioners' sugar. Add the vanilla and beat on medium speed until combined. Gradually add the milk and beat until the mixture is thick and creamy.
Cake Assembly
Use a large serrated knife to remove the domes from the tops of the cakes so they are perfectly flat and even.
Place one cake layer on a serving plate, cake stand, or cardboard cake circle. Spread the filling onto the top of the cake layer using an offset spatula. Place the next cake layer on top of the frosting, flat side up, and gently press into place.
Cover the entire cake (top and sides) with an even layer of frosting.
Decorate the cake as desired. (I used cannoli chips, homemade whipped cream, and mini semisweet chocolate chips.) Refrigerate the cake for about 30 minutes before serving.
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