Cannoli Cake

Cannoli Cake: A No-Bake Dessert Delight

Introduction

This Cannoli Cake is a no-bake, deliciously creamy dessert inspired by the classic flavors of Italian cannoli. With layers of store-bought pound cake, a rich cannoli filling made with ricotta and mini chocolate chips, and a smooth chocolate ganache topping, this cake is as easy to make as it is indulgent. It’s the perfect treat for special occasions or any time you want to impress without spending hours in the kitchen. With minimal prep and a few simple ingredients, you can whip up this beautiful dessert that tastes like it came straight from a bakery.

Ingredients

• 1 family-size (16 oz/454 g) store-bought frozen pound cake
• 1 container (15 oz/425 g) whole milk ricotta cheese
• 12 oz (340 g) mini chocolate chips, divided
• 1 tsp vanilla extract
• 2 cups (473 ml) heavy whipping cream, divided
• ¾ cup (88 g) powdered sugar

Directions

1. Make the Ganache

• In a medium microwave-safe bowl, heat 1 cup (237 ml) heavy whipping cream on high for 90 seconds.
• Add 1 cup (178 g) mini chocolate chips, ensuring they’re fully submerged in the cream. Let the mixture sit for 2 minutes, then stir gently until smooth. If needed, microwave in 15-second increments until fully melted and smooth.
• Once the ganache is smooth, place it in the fridge to chill while you prepare the rest of the cake.

2. Make the Cannoli Cake Filling

• In a medium bowl, whisk together the ricotta cheese, powdered sugar, and vanilla extract until smooth.
• Stir in ½ cup (89 g) of mini chocolate chips.
• In a separate bowl, whip the remaining 1 cup (237 ml) heavy cream to stiff peaks using a hand mixer or immersion blender.
• Gently fold half of the whipped cream into the ricotta mixture to lighten it, then fold in the remaining whipped cream until the filling is smooth and fluffy. Set aside.

3. Assemble the Cake

• Slice the frozen pound cake into ¼ inch (6.35 mm) thick slices.
• Line the bottom of an 8×8 inch (20×20 cm) pan with a layer of pound cake slices, trimming the pieces to fit if necessary.
• Gently press the cake slices down to remove any air pockets.
• Spread half of the cannoli filling evenly over the cake layer.
• Add another layer of pound cake slices on top of the filling, pressing them gently into the filling to create an even layer.
• Spread the remaining cannoli filling on top of the second cake layer.
• Finish with a final layer of pound cake slices.

4. Finish with Ganache

• Retrieve the chilled ganache from the fridge and stir until smooth.
• Pour the ganache over the top of the cake, spreading it evenly across the surface.
• Sprinkle the remaining mini chocolate chips on top of the ganache.
• Refrigerate the cake for at least 3 hours, or overnight for best results. After about 15 minutes in the fridge, cover the cake with plastic wrap to avoid sticking to the ganache.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: None
• Total Time: 3 hours, 20 minutes (including refrigeration)
• Servings: 12 slices
• Calories: 375 per serving

Tips for Success

• Pound Cake: Make sure to use a frozen pound cake to achieve clean, even slices. It’s easier to work with and creates a sturdier base for the layers.
• Whipped Cream: Be sure to whip the cream to stiff peaks for a light, airy texture in the filling.
• Ganache: Stir the ganache well after chilling to ensure it’s smooth and spreadable. If it becomes too firm, let it sit at room temperature for a few minutes before using.

Final Thoughts

This Cannoli Cake is the perfect fusion of classic Italian flavors and modern convenience. The layers of pound cake, creamy ricotta filling, and rich chocolate ganache create a dessert that is both elegant and irresistible. It’s easy to assemble, requires no baking, and can be made ahead of time—ideal for dinner parties, holidays, or any occasion where you want to impress with minimal effort. Slice it up and enjoy the delightful taste of cannoli in cake form!

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