Super Duper Rich Chocolate Cake With Cannoli Cream Filling
The only changes to this recipe I have is to use a 325 degree oven instead of 350.
Super Duper Rich Chocolate Cake With Cannoli Cream Filling
Ingredients
- CAKE:
- 3/4 cup butter
- 4 eggs
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 4oz melted semisweet or dark chocolate (65% cacao or more)
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sugar
- 2 teaspoons vanilla
- 1 cup milk
- 1 cup heavy cream
FILLING:
1 cup heavy cream
- 2 pounds ricotta
- 1 cup powdered sugar
- 4 teaspoons nut-flavored liqueur
- 1/2 cup chopped pistachios
Instructions
- Directions
- 1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9×1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Or, grease one 13x9x2-inch baking pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder; and salt; set aside.
- 2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.
- 3. Alternately add flour mixture and milk to butter mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter into the prepared pan(s).
- 4. Bake for 35 to 40 minutes for 8-inch pans and 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Peel off waxed paper. Cool thoroughly on racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Cake is covered with chocolate ganache—12 ozs chocolate, 2 c heavy cream, cooled and poured on cake.
- 5. Makes 12 to 16 servings
- FILLING:
- In a mixing bowl whip the cream. Fold in the ricotta with a rubber spatula, working until creamy. Fold in the sugar, nut liqueur, and candied fruit.
Nutrition facts I don’t have because this is an adapted recipe…..
I have never made Cannoli filling... is the 4 teaspoons nut-flavored liqueur and 1/2 cup chopped pistachios necessary? If I wanted to do chocolate chips rather than pistachios, what would you use (if anything) instead of the nut-flavored liqueur?
lwidelec - in case you don't get a reply from the OP, I make cannoli filling all the time and I use mini choc chips and a bit of orange zest to favor mine, no nuts or liqueur. It all depends on what you like!
the recipes ingredients has 4oz of melted chocolate but the instructions don't mention where to use it. Is it cocoa powder OR melted chocolate? If both is needed, I assume it should be added to the butter mixture before the flour goes in. can someone confirm this?
this recipe sounds delicious. . . i am making cupcakes and was wondering if i could use the cannoli cream as an icing instead of filling. will it be too runny or will it be stiff enough? thanks
I too was wondering about the 4 oz of melted chocolate. I made the cake without it and it was great but would like to know why it is listed, is it suppose to be used?
Can I use that for a wedding cake covered with fondant? or have to be refrigerated? thank you, Juliana