This is a cake I have wanted to try for quite some time. In my first attempt, I tried mascarpone cheese but I really had better luck the second time using Philadelphia Cream Cheese. Amazon has Chocolate Cake Drip that was so easy to use. It is for amateurs like me who have not learned the art of making the cake drip and it comes in other colors. Check out below for the link.
I would suggest making the filling the day before and keeping in the fridge, covered, of course, simply because this is a three process cake. There is the filling, frosting, and cake layers. After all, you do not want to wear yourself completely out.
I used 8-inch pans and the layers were beautiful and moist. When I poured into the pan, I tapped lightly on the countertop. The cake layers baked very nicely. Momma would have loved them. She had dropped her aluminum pans so many times that there were dents in the sides. I have to admit her cakes were sometimes a little wonky looking.
After those layers cool, generously slather (oh I love that word) the filling between the layers and I even put some in the middle of the top layer. Frost the layers and decorate. Click here to get the Chocolate cake drip … https://amzn.to/3gUjjqE. You just take the top off, nuke a few seconds and shake, shake shake and go around the top edge. You will look like a pro.
Have fun. There is nothing like the accomplishment of a pretty cake and having friends enjoy.
CANNOLI LAYER CAKE
moist white cake with a hint of cinnamon with sweet ricotta filling and cream cheese frosting garnished with mini chocolate chips
Ingredients
CAKE
- 2 1/2 cups sifted all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- pinch salt
- 1/2 cup mini chocolate chips
- 1 1/2 sticks of unsalted butter, room temp
- 1 3/4 cups sugar
- 3/4 cup sour cream
- 2 teaspoons vanilla
- 6 egg whites, room temperature
- 3/4 cup milk
FILLING
- 1/2 cup (4 oz) Philadelphia Cream cheese, room temp
- 1 1/4 cup Ricotta Cheese
- 1 1/2 cups confectioners sugar
- 2 teaspoons vanilla
FROSTING
- 2 1/2 8 oz packages Philadelphia Cream Cheese , room temp
- 3 cups Confectioners sugar
- 1 teaspoon vanilla
GARNISH
- 1 cup mini chocolate chips
- Cake Craft Cake Drip
Instructions
FILLING
In a mixing bowl beat the cream cheese until creamy and smooth.
Add Ricotta cheese and beat just until blended.
With the mixer on low, add the sugar in increments until it is thoroughly combined. Scrape down the sides and beat on high about 30 seconds. Add vanilla.
Place in a covered container and leave in the fridge while making the cake.
CAKE
Preheat oven to 350 degrees. Prepare three 8 inch pans with nonstick spray with flour.
In a large bowl sift and whisk flour, baking powder, cinnamon, and salt. Set aside.
In the mixer, cream the butter until smooth and then slowly add the sugar in a stream as the mixer is on medium speed. Beat about 4 minutes stopping to scrape down the bowl sides.
Add the sour cream just until mixed.
Add egg whites about 2 at a time and beat just until combined.
Combine milk and vanilla.
With the mixer on low speed begin alternating the flour mixture and the milk, beginning and ending with flour. Do in 2-3 increments. Add a scoop of flour and then about 1/3 of the milk, repeat til you end with the rest of the flour.
Stir in the chips. Pour evenly among the three pans.
Bake about 25 minutes. Cool in pan .10 minutes. Flip onto cooling rack and completely cool.
FROSTING
Beat cream cheese until completely smooth and then begin adding the sugar in a stream, a cup at a time. Add vanilla.
Beat on high and stop to scrape downsides.
LET'S PUT IT TOGETHER
Lay the first layer on a serving plate.
Spread a generous layer on the first layer going all the way to the sides but not dripping over.
Lay the second layer on and repeat with the filling.
Lay the top layer on and you may have enough to just spread in the middle of the top layer.
Begin frosting the sides generously. The frost the top around the edges where there is no filling.
Use the Cake Craft Drip and pour around the edges and it will naturally drip.
Garnish with chips around the bottom edges and maybe in the top middle.
Just have fun.
Notes
You can make the filling the night before.
This cake drip can be ordered from Amazon
“Every expert began as an amateur.”
-Unknown