Chocolate Ganache Cannoli Cake
Rich, tender, luxuriously decadent, and a chocolate lover's dream, Chocolate Ganache Cannoli Cake will be love at first bite.
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Servings: 10
Equipment
- 1 mixing bowl/mixer
- 1 Double boiler
- 2 8" round cake pans
Ingredients
Chocolate Cake
- 2 cups Gluten Free 1.1 Baking Flour
- 3/4 cup cocoa powder
- 2 cups sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 5 oz sour cream
- 1 tsp kosher salt
- 1/2 cup vegetable oil
- 1 tsp espresso powder
- 1 cup fresh brewed coffee
- 2 eggs
- 2 tsp vanilla extract
Cannoli Filling
- 8 oz ricotta cheese
- 1/4 cup powdered sugar
- 1/3 cup heavy cream
- 1/4 cup mini chocolate chips
Dark Chocolate Ganache
- 1/4 cup heavy cream
- 4 oz dark chocolate
Instructions
Chocolate Cake
- Preheat the oven to 350 degrees. Spray 2 8" round cake pans with nonstick baking spray and set aside.
- Add the eggs and sugar to a mixing bowl and mix on high for 3 minutes.
- Add the vanilla, oil, sour cream, and espresso powder and mix.
- Add the dry ingredients and mix until just combined.
- Add in the coffee and mix.
- Divide the batter between the two prepared cake pans.
- Allow the cakes to bake for 35-45 minutes or until a toothpick comes out clean.
- Let cool completely.
- Place a cake on a cake stand or serving plate. Spread the cannoli filling over the top.
- Stack the second cake on top.
- Smooth the chocolate ganache over the top of the cake and down the sides.
- Enjoy!
Cannoli Filling
- Add the ricotta, powdered sugar, and heavy cream to a bowl and mix until smooth and combined.
- Mix in the chocolate chips.
Dark Chocolate Ganache
- Create a double boiler. Bring a pot of water to a simmer, only filled halfway.
- Add the chocolate and heavy cream to a bowl and fit over the top of the pot. Make sure that the water never touches the bottom of the bowl.
- Keep stirring until the chocolate is melted and the heavy cream is incorporated.
Video
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