Yesterday was Frank’s 40th. He’s finally catching up to me!
As per birthday tradition, he got to pick the cake he wanted. I granted his request for cappuccino cake with cannoli filling, and added an amazing frosting. I have to say, this is one of the best tasting cakes I’ve ever made.
We’ve been celebrating the Big 4-0 all month, but this has definitely been the icing on the cake Looking forward to at least 40 more…Happy Birthday to my honey!
The Big 4-0 Birthday Cake!
filling and frosting recipes slightly adapted from Baked Explorations
for the cappuccino cake:
your favorite chocolate cake recipe (like this one) or box mix
1/2 cup instant espresso granules
for the cannoli filling:
2 cups whole milk ricotta cheese, drained for 24 hours
1 1/2 cups confectioners sugar
1 teaspoon pure vanilla extract
1 cup mini chocolate chips
for the mascarpone whipped cream frosting:
8 ounces mascarpone cheese
1 cup heavy cream
1/3 cup sugar
4 mini cannoli
dark chocolate covered espresso beans (available at Trader Joe’s)
Follow your cake recipe and add coffee to it. Bake as directed in two 9 inch round cake pans (butter pans, then add parchment, then butter and flour). Set aside to cool.
To make the filling, stir first 3 ingredients together until smooth. Add in chips. Refrigerate until ready to use.
To make the frosting, beat mascarpone on medium speed with a hand mixer for a few minutes until smooth. In a stand mixer, with the paddle attachment, beat heavy cream on high speed until soft peaks form. Mix in mascarpone and sugar and beat on low speed until combined.
Place bottom layer of cake on cake plate. Top with cannoli filling. Add second cake layer, then cover with frosting. Top with cannoli and decorate with espresso beans. Refrigerate until ready to serve.