Chocolate Covered Cannoli Cake Food

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.

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

Steps:

• For filling, Combine ricotta cheese, sugar, cocoa powder, and vanilla in a medium bowl; Stir or beat until smooth, fold in chocolate pieces; Cover and chill.
• Spoon filling into a pastry bag fitted with a large tip; Pipe filling into cones.
• Sift powdered sugar over cones; Chill UP TO 1 Hour.
• Don't let set longer, they will get soggy.

CHOCOLATE CANNOLI CAKE RECIPE - (4.2/5)

Steps:

• Instructions: 1) To make the cake: Preheat the oven to 325°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan. 2) In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa to make a sandy, somewhat clumpy mixture. Don't worry; the eggs will smooth things out. 3) Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process. 4) Add half the flour to the bowl, beating at low speed to combine. 5) Add all of the milk, beating at low speed to combine. 6) Add the remaining flour, beating gently just until the batter is smooth. 7) Pour the batter into the prepared pan. 8) Bake the cake for about 70 minutes, or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp; that's OK. If you have an instant-read thermometer, the center will register 210°F to 215°F, while just under the top will register about 198°F to 200°F. 9) Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool. 10) Store completely cooled cake well wrapped, at room temperature, until ready to fill and frost. 11) To make the filling: Stir together the ricotta, sugar, vanilla, and chocolate chips. Cover and refrigerate until ready to use. 12) To make the frosting: sift the cocoa, confectioners' sugar, and espresso powder into a bowl. 13) Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture. At first the mixture will look grainy; continue whisking for a minute. You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature. 14) Place the butter, salt, and sifted confectioners' sugar in a large mixing bowl. 15) Beat until the mixture is smooth and fluffy. Beat in the vanilla. 16) With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for 1 minute. 17) To assemble the cake: Split the cake in thirds lengthwise, to make 3 layers. Brush the cut side of each layer with simple syrup or vanilla syrup; this will help keep the cake moist. 18) Place the bottom layer on a serving plate. Spread with half the ricotta filling. Top with the second layer, and spread with the remaining filling. Place the third layer on top. 19) Ice the cake - top and sides - with the frosting. 20) Serve immediately; or refrigerate, well-wrapped, until ready to serve, preferably not longer than 24 hours. Cut in crosswise slices to serve. Yield: 8 to 12 servings. tips: As with any cake, refrigeration will dry it out. If not served immediately, this should be refrigerated, and is best served within a day of preparation. When wrapping, stick a couple of skewers or toothpicks into the top, to keep the plastic wrap from sticking to the icing.

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.