Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup ricotta cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, vegetable oil, eggs, and vanilla. Mix until smooth.
- Divide batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- In a mixing bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Fold in ricotta cheese and mini chocolate chips.
- Once cakes are cooled, spread a layer of cannoli filling on top of one cake layer. Place the second layer on top and spread filling on top and sides.
- Chill for at least one hour before serving.
Notes
- For best results, use room temperature ingredients.
- Make sure the cakes are completely cooled before frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: dessert
- Method: baking
- Cuisine: Italian
- Diet: vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Chocolate Cannoli Cake, homemade dessert, cannoli, chocolate cake