Cannoli Cake

• Refrigerated

  • 6 Egg yolks, large

• Pasta & Grains

  • 2 Cannoli shells

• Baking & Spices

  • 3 cups All-purpose flour
  • 3 1/2 tsp Baking powder
  • 1/2 cup Chocolate, semisweet
  • 2 cups Chocolate chips, mini
  • 2 tsp Cinnamon, ground
  • 1 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 cups Sugar
  • 6 tsp Vanilla

• Dairy

  • 3/4 cup Butter, unsalted
  • 16 oz Mascarpone cheese
  • 16 oz Ricotta cheese
  • 1 1/4 cup Whole milk

• Beer, Wine & Liquor

  • 1 tsp Rum

Found on today.com

Description

Directions

• Preparation For the cake: Grease two 9-inch pans with butter and flour. In a bowl, sift or whisk the flour with the baking powder and salt. With an electric mixer, beat the butter until soft and creamy.   Gradually add sugar. Add the egg yolks, in two batches, beating well after each addition. Scrape the sides of the bowl as needed. Finally, add the vanilla extract and beat until combined. On low speed, gradually add the flour mixture and milk, alternating between the two, beginning and ending with the flour. Evenly divide the batter between the prepared pans. Bake 20-25 minutes. Insert a toothpick into the center of the cake to confirm the center is cooked. Remove from the oven and place cakes in their pans on a wire rack to cool for about 10 minutes. Then remove the cakes from the pans onto the rack. Allow the cakes to cool before frosting.  For the filling: In a large bowl, combine the ricotta cheese, confectioners sugar, cinnamon, rum, and almond and vanilla extract. Stir in chocolate with a wooden spoon. Refrigerate until ready. For the frosting: With an electric mixer, beat the mascarpone cheese and confectioners sugar. Add vanilla extract and combine on medium speed. Gradually add the milk until the mixture is thick and creamy.   To assemble the cake: Place one cake layer on a serving plate; spread the filling evenly over the cake. Top with the second cake layer. Frost the sides and top of the cake with the mascarpone frosting. Line the sides of the cake with the chocolate chips and press gently so they stick to the frosting. Using and icing bag with large nozzle, drop circles of frosting, 1 inch in diameter, around the top and bottom of the cake. Garnish the center with the mini chocolate chips and the filled cannoli shells. Refrigerate until you are ready to serve. Reprinted with permission from Italian Moms: Spreading Their Art to Every Table by Elisa Constantini Related video Closed Captioning ON OFF apply | reset x Text Display Background Enhancements font Times New Roman Arial Comic Sans size T T T T color Chicken breast with mozzarella and prosciutto: Make it like an Italian mom! Play Video - 4:31 0:00   0:00 Your video begins in 0:00