Decadent Chocolate Cannoli Cake
Indulge in this delightful Decadent Chocolate Cannoli Cake, inspired by a recipe from Light & Tasty Magazine, originally submitted by Mary Bilyeu of Ann Arbor, MI. This scrumptious dessert combines the creamy richness of traditional cannoli filling with a moist chocolate cake, making it a perfect treat for any occasion. Each slice serves up layers of flavor, featuring hints of coffee and orange, all rounded off with a delightful crunch from miniature chocolate chips. Ideal for family gatherings or special celebrations, this cake will surely leave everyone asking for seconds!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
egg white
1 (lightly beaten)
reduced-fat ricotta cheese
1 cup (none)
sugar
1/4 cup (for filling, plus 1 cup for batter)
cold brewed coffee
1/2 cup (divided, 1 tablespoon for filling)
grated orange peel
2 teaspoons (none)
miniature semisweet chocolate chips
1/2 cup (none)
canola oil
1/3 cup (none)
orange juice
1/3 cup (none)
egg
1 (none)
egg white
1 (none)
cider vinegar
1 tablespoon (none)
vanilla extract
1 tablespoon (none)
all-purpose flour
1 cup (none)
whole wheat flour
1/2 cup (none)
baking cocoa
1/3 cup (none)
baking powder
2 teaspoons (none)
salt
1/2 teaspoon (none)
Instructions
1
Preheat your oven to 350°F (175°C) and lightly coat a 13x9 inch baking dish with cooking spray.
2
In a small bowl, combine the lightly beaten egg white, ricotta cheese, 1/4 cup sugar, cold brewed coffee, and grated orange peel until well blended. Gently fold in the miniature semisweet chocolate chips, then set aside.
3
In a large mixing bowl, mix together 1 cup of sugar, 1/2 cup of cold brewed coffee, canola oil, orange juice, 1 whole egg, 1 egg white, cider vinegar, and vanilla extract. Beat until the mixture is smooth and uniform.
4
In another bowl, whisk together the all-purpose flour, whole wheat flour, baking cocoa, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5
Pour the chocolate batter into the prepared baking dish, smoothing it out evenly. Spoon dollops of the ricotta mixture over the chocolate batter. Use a knife to gently swirl the mixtures together, creating a marbled effect.
6
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove from the oven and allow to cool on a wire rack. Refrigerate any leftovers for a delicious chilled treat!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Chocolate Cannoli Cake?
It is a dessert that combines the creamy richness of traditional cannoli filling with a moist chocolate cake, featuring coffee and orange notes.
Who is the original author of this recipe?
The recipe was originally submitted by Mary Bilyeu of Ann Arbor, MI.
Which publication inspired this recipe?
This recipe was inspired by a version found in Light & Tasty Magazine.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
What size baking dish is required for this cake?
A 13x9 inch baking dish is required for this recipe.
How should I prepare the baking dish?
Lightly coat the 13x9 inch baking dish with cooking spray before adding the batter.
What ingredients are in the cannoli filling?
The filling consists of egg white, reduced-fat ricotta cheese, sugar, cold brewed coffee, grated orange peel, and miniature semisweet chocolate chips.
How is the marbled effect created?
Pour the chocolate batter into the dish, spoon dollops of the ricotta mixture over it, and use a knife to gently swirl them together.
How long does the cake need to bake?
The cake should bake for 25 to 30 minutes.
How can I tell if the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
What types of flour are used in the batter?
The recipe uses a combination of 1 cup of all-purpose flour and 1/2 cup of whole wheat flour.
Does the cake contain orange flavor?
Yes, it includes both grated orange peel in the filling and orange juice in the batter.
How many eggs are needed in total?
The recipe calls for one whole egg and two egg whites in total.
What kind of chocolate chips are best for this recipe?
Miniature semisweet chocolate chips are recommended for the cannoli filling.
How should leftover cake be stored?
Any leftovers should be refrigerated and can be served as a chilled treat.
What wet ingredients are used for the chocolate batter?
The batter uses sugar, cold brewed coffee, canola oil, orange juice, a whole egg, an egg white, cider vinegar, and vanilla extract.
What dry ingredients are needed for the chocolate batter?
You will need all-purpose flour, whole wheat flour, baking cocoa, baking powder, and salt.
How much coffee is used in the recipe?
A total of 1/2 cup of cold brewed coffee is used, with a small portion for the filling and the rest for the batter.
What type of ricotta cheese should be used?
The recipe specifies using 1 cup of reduced-fat ricotta cheese.
What kind of oil is required?
The recipe calls for 1/3 cup of canola oil.
Is vanilla extract used in this cake?
Yes, one tablespoon of vanilla extract is added to the wet ingredients of the batter.
Why is cider vinegar included in the recipe?
One tablespoon of cider vinegar is used in the batter to help with the leavening and texture of the cake.
How much cocoa powder is in the recipe?
The batter requires 1/3 cup of baking cocoa.
Should the coffee be hot when added?
No, the recipe specifically calls for cold brewed coffee.
How much sugar goes into the ricotta filling?
The filling uses 1/4 cup of sugar.
How much sugar goes into the chocolate batter?
The batter uses 1 cup of sugar.
Where should the cake cool after baking?
The cake should cool on a wire rack after being removed from the oven.
Is this cake suitable for parties?
Yes, it is described as a perfect treat for family gatherings or special celebrations.
How many teaspoons of baking powder are needed?
The recipe requires 2 teaspoons of baking powder.
What is the texture of the final cake?
The final cake is moist with a creamy filling and a slight crunch from the chocolate chips.