Chocolate Cannoli Cake

All the flavor of a cannoli, none of the fiddly shells. This dessert layers a tender butter cake with a classic cannoli filling: smooth sweet ricotta folded with whipped topping, a splash of orange liqueur, mini chocolate chips, and chopped dried fruit.

The key to a great cannoli filling is texture. Process the ricotta until completely silky so the cream is smooth, not grainy, and drain off any excess liquid so it holds its shape.

Chilling the filling for a couple of hours is more than a formality. It firms the cream so it spreads and stays put, and lets the orange and liqueur flavors bloom.

To assemble, split a loaf cake horizontally, fill it, stack it back together, and spread more filling over the top. A drizzle of chocolate sauce finishes it like the real thing. The recipe even bakes two loaves, so you can freeze one for next time.

Chef Tips

• Blend the ricotta until completely smooth for a silky, not grainy, filling.
• Drain excess liquid from the ricotta so the filling is thick enough to hold between the layers.
• Chill the filling at least 2 hours so it firms up and the flavors develop.
• Assemble and refrigerate the cake before serving so it slices cleanly.

Variations

• Use mini chocolate chips and candied orange peel for a more traditional cannoli filling.
• Swap the orange liqueur for a splash of vanilla or almond extract to keep it alcohol-free.
• Garnish with chopped pistachios, the classic cannoli finish.