Chocolate Ganache Cannoli Cake

This Chocolate Ganache Cannoli Cake features moist chocolate cake layers filled with a lightly sweet ricotta and chocolate chip cannoli filling, then finished with a smooth dark chocolate ganache. It’s a bakery-style dessert that delivers rich chocolate flavor with a creamy, balanced finish.

Why You’ll Love This Chocolate Ganache Cannoli Cake

• Approachable, from-scratch process: Don’t let the layers intimidate you. This cake comes together with simple steps and gives you full control over the ingredients, whether you’re baking gluten-free, dairy-free, or classic.
• Perfect make-ahead dessert: This cake can be made a day or two in advance, making it a great option for birthdays, holidays, or any time you need a dependable dessert that still feels special.
• Rich chocolate flavor that’s well balanced: A few key ingredients enhance the chocolate flavor, creating a cake that’s deep and rich without being overly sweet.
• Simple, flexible ingredients: Made with everyday baking staples like gluten-free 1:1 flour, ricotta, and cream, with easy swaps to fit dairy-free or plant-based needs.

Ingredients Needed To Make Chocolate Ganache Cannoli Cake

• Flour
• Cocoa Powder
• Sugar
• Baking Soda
• Baking Powder
• Sour Cream
• Kosher Salt
• Vegetable Oil
• Espresso Powder
• Freshly Brewed Coffee
• Eggs
• Vanilla Extract
• Ricotta Cheese
• Heavy Cream
• Powdered Sugar
• Mini Chocolate Chips
• Dark Chocolate

How To Make Chocolate Ganache Cannoli Cake

Chocolate Cake

• Preheat the oven to 350 degrees. Spray two 8-inch round cake pans with nonstick baking spray and set aside.
• Add the eggs and sugar to a mixing bowl and mix on high for about 3 minutes until lightened.
• Add the vanilla, oil, sour cream, and espresso powder and mix until combined.
• Add the dry ingredients and mix just until incorporated.
• Slowly mix in the hot coffee.
• Divide the batter evenly between the prepared cake pans.
• Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool completely before assembling.

Optional Cake Layering Note

• This recipe can be assembled as a classic two-layer cake, or you can slice each cake horizontally to create four thinner layers.
• • Two layers: Easier to assemble, thicker cake layers, great for a more rustic finish.
• • Four layers: Taller cake with more filling in each bite, slightly more time and care needed when stacking.
• Choose the option that works best for you.

Dark Chocolate Ganache

• Create a double boiler by bringing a pot of water to a gentle simmer, filling it about halfway.
• Add the chocolate and heavy cream to a heat-safe bowl and place it over the pot, making sure the water does not touch the bottom of the bowl.
• Stir continuously until the chocolate is fully melted and the mixture is smooth.
• Remove from heat and let cool slightly until thickened but still spreadable.

Cannoli Filling

• Place the ricotta in a cheesecloth or clean kitchen towel set over a bowl. Let it strain in the refrigerator for at least 30 minutes, or up to overnight, to remove excess liquid. This step is key for a thick, stable filling.
• Transfer the strained ricotta to a bowl. Add the powdered sugar and mix until smooth and creamy.
• Fold in the chocolate chips.
• Chill the filling in the refrigerator until firm, about 30 minutes.

Assembly

• Place one cake layer on a cake stand or serving plate.
• Spread an even layer of cannoli filling over the top.
• Add the second cake layer. If using four layers, repeat with additional filling between each layer.
• Pour or spread the chocolate ganache over the top of the cake, gently guiding it down the sides.
• Let the ganache set slightly before slicing.
• Enjoy.

Watch How To Make A Double Broiler

Frequently Asked Questions

Can I make this chocolate ganache cannoli cake ahead of time?

Yes. You can bake the cake layers up to 2 days in advance and store them tightly wrapped at room temperature or in the fridge. Assemble and add the ganache the day you plan to serve for the best texture.

Does this cake taste like coffee?

No. The brewed coffee and espresso powder deepen the chocolate flavor but don’t make the cake taste like coffee. If you’re sensitive to it, you can still use it without worrying.

Can I make this cake without espresso powder?

Yes. The espresso powder is optional. It enhances the chocolate flavor, but the cake will still be rich and chocolatey without it.

Is this cake very sweet?

It’s balanced. The cake itself isn’t overly sweet, and the ricotta cannoli filling adds a lightly sweet, creamy contrast. The ganache brings it all together without being overpowering.

How should I store leftovers?

Store the cake covered in the refrigerator for up to 4 days. Let slices sit at room temperature for about 15 minutes before serving for the best texture.

Variations, Tips, and Substitutions

Flour options: This recipe works well with 1.1 GF flour, but you can also use the same amount of all-purpose flour with no other changes needed.

Espresso powder: The espresso powder deepens the chocolate flavor without making the cake taste like coffee. It can be left out if needed, and the cake will still be rich and chocolate-forward.

Dairy-free swaps: To make this cake dairy-free, use a dairy-free sour cream or thick dairy-free yogurt in the cake batter. For the cannoli filling, substitute a dairy-free ricotta-style cheese. The ganache can be made with full-fat coconut cream in place of heavy cream.

Cannoli filling add-ins: The filling is great as written, but you can customize it with orange zest for a classic cannoli flavor, mini chocolate chips, or a small splash of vanilla or almond extract.

Skipping the filling: If you prefer a simpler cake, the cannoli filling can be skipped entirely. The chocolate cake pairs beautifully with just the dark chocolate ganache or a basic buttercream.

Pan and format options: This recipe adapts well to different formats. Bake it as cupcakes, checking for doneness around 18–22 minutes, or as a 9×13 cake and finish with the filling and ganache spread on top instead of layering.