Chocolate Covered Cannoli Cake Food

CHOCOLATE-DIPPED CANNOLI CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Line a muffin tin with liners and cooking spray.
• Prepare cake mix according to its directions.
• Fill liners about ¾ of the way up with the cupcake batter.
• Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
• Allow the cupcakes to cool completely.
• In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
• Fold in the mini chocolate chips.
• Cut a ½ inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
• Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
• Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
• Put the cupcakes in the freezer for about 1 hour or until firm.
• Melt the dark chocolate and coconut oil together.
• Carefully, dip the tops of the cupcakes into the melted chocolate.
• Place in the refrigerator to firm up if need be.
• Enjoy!

CHOCOLATE CANNOLI CAKE

Steps:

• In a small bowl, combine the egg white, ricotta cheese, sugar, coffee and orange zest. Stir in chocolate chips; set aside., In a large bowl, combine the first 8 batter ingredients; beat until well blended. Combine the flours, cocoa, baking powder and salt; gradually beat into sugar mixture until blended. , Transfer to a 13x9-in. baking dish coated with cooking spray. Top with heaping tablespoonfuls of ricotta mixture; cut through batter with a knife to swirl. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

MARVELOUS CANNOLI CAKE

Steps:

• Prepare and bake cake mix according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the mascarpone cheese, confectioners' sugar, milk and extracts on medium speed until creamy (do not overmix)., Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top edge of cake with 2 cups frosting., Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving.

CHOCOLATE CANNOLI CAKE

Steps:

• Chop chocolate so no pieces are larger than a chocolate chip. Place chocolate in a medium bowl or a 2 cup measuring cup and pour hot coffee over chocolate. Let sit for 5 minutes then stir, making sure all chocolate is melted and well combined with coffee. Set aside to cool.
• Sift all dry ingredients together-sugar, flour, cocoa, baking powder, baking soda and salt.
• In the a large mixing bowl (or the mixing bowl of your stand mixer) beat eggs on medium speed until frothy.
• Slowly add oil, buttermilk, vanilla and chocolate-coffee mixture to eggs, beating well to blend.
• Add in sugar/flour/cocoa mixture, one cup at a time, mixing just to combine after each addition.
• Pour batter into 3 9 inch cake pans that have been well greased and lined with parchment paper on the bottom.
• Bake in a preheated 325 degree oven for 45-50 minutes, using toothpick to test for doneness.
• Let cakes cool completely in pan. Using a plastic knife, run knife around edges to loosen before turning out onto rack or plate.
• For the filling combine all of the ingredients except the chocolate chips and beat until creamy. Add chocolate chips.
• For the ganache heat cream until just before boil and add to chocolate. You can change the amount of cream depending on how thick you want the ganache.

CHOCOLATE CANNOLI CAKE

Steps:

• In a small bowl, combine the egg white, ricotta cheese, sugar, coffee, and orange peel. Stir in chocolate chips and set aside.
• In a large mixing bowl combine the first 8 batter ingredients. Beat until well blended. Combine the flours, cocoa, baking powder, and salt; gradually beat into sugar mixture until blended.
• Transfer to a 13x9 inches baking dish coated with cooking spary. Top with heaping tablespoons of ricotta mixture; cut through batter with a knife to swirl.
• Bake at 350 for 25-30 minutes or until a toothpick inserted in the center comes clean. Cool on a wire rack. Refrigerate any leftovers.

CANNOLI CAKE

Steps:

• For filling, place sugar and cornstarch in saucepan and stir in the milk. Cook over low heat, whisking constantly, until mixture thickens and is bubbly, 5 minutes. Remove pan from heat and let mixture cool slightly. Place ricotta cheese in large bowl and blend with mixer on low speed until creamy, 1 minute. Fold in cooled milk and sugar mixture, orange zest, Marsala wine, if desired, and vanilla. Blend with mixer on low speed until well combined, 1 minute. Fold in chocolate chips. Set bowl in refrigerator, covered, while you bake the cake.
• Preheat oven to 350°F Generously grease and flour two 9 inch round cake pans.
• Place cake mix, milk, melted butter, eggs, and vanilla in large mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium, beat 2 minutes more, scraping sides down again if needed. The batter should look well combined. Divide the batter between the prepared pans. Place pans in oven.
• Bake cakes until they look golden brown and spring back when lightly pressed with your finger, 27-29 minutes. Remove pans from oven and place on wire rack to cool for 10 minutes. Run a dinner knife around the edge of each layers and invert each onto wire rack. Allow to cool completely, 30 minutes more.
• Meanwhile, prepare buttercream frosting.
• Place butter in mixing bowl, blend with mixer on low speed until fluffy, 30 seconds. Stop machine and add confectioners' sugar, 3 T. milk, and vanilla. Blend with mixer on low speed until sugar is incorporated, 1 minute. Increase mixer speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 T. milk if the frosting seems too stiff.
• When the cake layers are cool, slice each in half horizontally using a serrated bread knife. Place the bottom of one layer, cut side up, on platter and frost with a third of the Cannoli filling. Top with the top of the first layer, cut side down, and frost with another third of Cannoli filling. Top with the bottom of the second layer, cut side up, and frost with the remaining third of the Cannoli filling. Place the top of the second layers, cut side down, on top of the filling. Spread the frosting on the top and sides of the filled cake with clean, smooth strokes. Chill at least 30 minutes before slicing and serving.

CHOCOLATE CANNOLI CAKE ROLL

Steps:

• Line a greased baking pan with wax paper.
• in a large bowl combine the cake mix, water and eggs.
• beat on low speed for 30 seconds.
• pour into prepared pan.
• bake at 350 for 14 minutes or until cake springs back when lightly touched.
• cool for 5 minutes'invenert into kitchen towel dusted with confectioner's sugar.
• peekl off waxed paper.
• roll up cake in the towel jelly roll style and cool completely on a wire rack.
• in a small bowl beat cream cheese until fluffy.
• add ricotta cheese, confectioner's sugar, vanilla and cinnamon.
• beat until smooth.
• stir in chips.
• unroll cake spread filling over cake and re-roll.

CANNOLI CAKE

Steps:

• FOR THE CAKE: Begin early in day or day ahead to make Cannoli Cake.
• Preheat oven to 375°F In small bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/2 cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks.
• In large bowl, using same beaters and with mixer at low speed, beat egg yolks, flour, baking powder, salt, remaining 1/2 cup sugar, and 1 teaspoon vanilla, and 2 Tablespoons water until blended. With rubber spatula, gently fold beaten egg whites into egg-yolk mixture, one-third at a time.
• Spoon batter into UNGREASED 10 inch by 3 inch springform pan. Bake 30 to 35 minutes until cake is golden and top springs back when lightly touched.
• Invert cake in pan on wire rack; cool completely in pan.
• FOR BRUSHING CAKE LAYERS: From oranges, grate 2 teaspoons peel (use the rest of peel for the filling) and squeeze 1/3 cup juice (IF NOT USING LIQUEUR, INCREASE JUICE TO 1/2 CUP). Stir liqueur into 1/3 cup juice; set aside.
• FOR THE FILLING: In large bowl, with mixer at low speed, beat ricotta, cream cheese, rest of the grated orange peel, confectioners' sugar and 1 teaspoon vanilla extract until smooth. Stir in 1/4 cup semisweet-chocolate mini pieces.
• With metal spatula, loosen cake from edge of pan; remove pan side. Loosen cake from pan bottom; remove pan bottom. With serrated knife, cut cake horizontally into 2 layers. Brush orange-juice mixture evenly over cut side of both layers.
• Place bottom cake layer, cut-side up, on cake plate. Spoon ricotta-cheese filling on center of cake layer. Spread some filling out to edge, leaving a center rounded to achieve a dome effect.
• Cut a small wedge out of remaining cake layer; and gently rest cake layer over filling. (Cutting wedge will allow cake layer to bend, without cracking, to fit over dome shape.).
• PREPARE VANILLA-CREAM FROSTING: In small bowl, with mixer at medium speed, beat 3 Tablespoons margarine or butter, softened, 3 Tablespoons milk, 1 3/4 cups confectioners' sugar, and 3/4 teaspoon vanilla extract until smooth, adding more milk if necessary until mixture has an easy spreading consistency. In large bowl, using same beaters and with mixer at medium speed, beat 2 cups heavy or whipping cream until stiff peaks form; fold confectioners'-sugar mixture into whipped cream. Spread over top and down side of cake.
• In a heavy small saucepan over low heat, heat remaining 1/3 cup mini pieces, stirring frequently, until melted and smooth.
• Into waxed-paper cone, spoon melted chocolate. (Or, use small decorating bag with small writing tube.) With chocolate, make feather design.
• Refrigerate cake until filling is firm for easier cutting, about 3 hours.
• TO MAKE WAXED-PAPER CONE: Cut square of waxed paper; fold in half into triangle. Lay triangle on flat surface so wide side is at top. Fold left-hand corner down to center point. Take right-hand corner; wrap it completely around folded left-hand corner, forming cone. Both corners meet at center point of original triangle. Fold in these ends twice to hold together. Fill cone two thirds full; fold top over.
• MAKING FEATHER DESIGN: Piping circles on Cake: Using paper cone with tip cup to make 1/8 inch diameter hole, pipe melted chocolate on top of cake in concentric circles, starting in center and moving to edge of cake. Start with small circle in the middle of cake and go around each circle to the edge. This should be 6 circles.
• Drawing spokes towards center: Before chocolate hardens, quickly with tip of toothpick or small knife, draw lines in spoke fashion, about 1 1/2 inches apart around edge of cake; alternate direction of each spoke, first from edge to center of cake, then from center to edge.
• Completing feather design: Continue around top of cake, alternating direction of each spoke to make attractive feather design. 16 servings.
• The Good Housekeeping Book of Desserts.

CHOCOLATE-COVERED CANNOLI CAKE

Steps:

• Preheat oven to 350 degrees F. Coat 2 (9") round cake pans with cooking spray.
• Prepare cake mix according to package directions, adding 1 teaspoons orange zest to mix. Stir in 1/2 cup pistachios.
• Divide batter between pans; bake 30 minutes or until toothpick inserted into centers comes out clean.
• Cool in pans 20 minutes. Remove from pans; cool completely on racks.
• While cake is baking/cooling, beat ricotta, mascarpone, sugar and remaining zest 1-2 minutes.
• Transfer half of ricotta mixture to bowl, stir in chocolate chips.
• Refrigerate both mixtures until firm, 1 hour.
• Place 1 cake layer on platter; spread with chip+ricotta mixture. Top with second cake layer.
• Spread top and sides with frosting. Press remaining pistachios into frosting halfway up side.
• If desired, transfer remaining ricotta mixture to pastry bag fitted with large star tip. Pipe or mound onto cake; garnish with chocolate shavings, if desired.