A delicious combination for coffee and cannoli lovers everywhere…
Cappuccino Cake with Cannoli Filling
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.