Easy Cannoli Cake: No-Bake Chocolate Ricotta Dessert Recipe

Introduction

Easy Cannoli Cake is a delightful no-bake dessert that combines the creamy richness of ricotta filling with layers of pound cake and chocolate ganache. Perfect for any occasion, this cake brings classic cannoli flavors into a simple, elegant treat.

Ingredients

• 16-ounce (454 g) frozen pound cake (family size)
• 15-ounce (425 g) container of whole milk ricotta cheese
• 12 ounces (340 g) mini chocolate chips
• 1 teaspoon vanilla extract
• 2 cups (473 ml) heavy whipping cream
• ¾ cup (88 g) powdered sugar

Instructions

1. Step 1: Freeze the pound cake for about 30 minutes to make slicing easier. Using a serrated knife, cut the cake into ¼-inch slices, aiming for uniform layers to ensure even assembly.
2. Step 2: Prepare the ganache by heating 1 cup of heavy whipping cream in the microwave for 90 seconds until hot but not boiling. Add 1 cup of mini chocolate chips to the cream, let sit for 2 minutes, then stir until smooth. Chill the ganache in the refrigerator while making the filling.
3. Step 3: In a bowl, whisk together ricotta cheese, powdered sugar, and vanilla extract until smooth. Fold in ½ cup of mini chocolate chips evenly through the filling.
4. Step 4: Whip the remaining 1 cup of heavy whipping cream until stiff peaks form using a hand mixer or immersion blender. Fold the whipped cream gently into the ricotta mixture in two batches until combined and fluffy.
5. Step 5: Assemble the cake by layering pound cake slices at the bottom of an 8×8-inch or 9×9-inch pan, pressing down lightly. Spread half of the cannoli filling over the cake layer, smoothing it out evenly.
6. Step 6: Add another layer of pound cake, press gently, then spread the remaining filling. Top with a final layer of pound cake.
7. Step 7: Remove the ganache from the refrigerator, stir to smooth, and pour evenly over the top layer of cake. Smooth the surface with a spoon to cover completely.
8. Step 8: Sprinkle the remaining mini chocolate chips over the ganache for decoration. Chill the cake in the refrigerator for at least 3 hours or overnight to allow it to set. Cover after 15 minutes to prevent the wrap from sticking.

Tips & Variations

• For a lighter filling, substitute part of the ricotta with mascarpone cheese.
• If fresh pound cake is preferred, bake your own in advance and chill well before slicing.
• Drain ricotta cheese using a fine mesh strainer or cheesecloth if watery, to avoid a runny filling.
• Try adding a splash of orange zest or a pinch of cinnamon to the ricotta mixture for extra flavor.
• Use semi-sweet or dark chocolate chips according to your taste preference.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve, as the filling softens at room temperature. To reheat, it’s best enjoyed cold or at room temperature rather than warmed, to preserve the creamy texture and ganache topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

Yes, but whole milk ricotta is preferred for its richer texture and creamier flavor. Part-skim ricotta may result in a less smooth filling.

Do I have to freeze the pound cake before slicing?

Freezing the cake briefly helps achieve clean, even slices and makes assembly easier, but if your pound cake is firm, you can slice it fresh carefully with a serrated knife.

Easy Cannoli Cake: No-Bake Chocolate Ricotta Dessert Recipe

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4.8 from 116 reviews

This Easy Cannoli Cake is a luscious no-bake dessert that combines the creamy richness of a ricotta filling with delicate layers of pound cake and a silky chocolate ganache topping. Perfect for every occasion, this impressive yet simple cake layers frozen pound cake slices with a fluffy cannoli-inspired filling studded with mini chocolate chips, finished with a smooth, glossy ganache and a sprinkle of chocolate chips. It requires minimal effort and no oven, making it a delightful treat for both casual get-togethers and special celebrations.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 3 hours 25 minutes (including chilling time)
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian-American

Ingredients

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Pound Cake

• 16-ounce (454 g) frozen pound cake (family size), sliced into ¼-inch thick slices

Ricotta Filling

• 15-ounce (425 g) container of whole milk ricotta cheese, drained if watery
• ¾ cup (88 g) powdered sugar
• 1 teaspoon vanilla extract
• ½ cup (about 85 g) mini chocolate chips
• 1 cup (237 ml) heavy whipping cream (for filling)

Chocolate Ganache and Topping

• 1 cup (237 ml) heavy whipping cream (for ganache)
• 1 cup (170 g) mini chocolate chips
• Remaining mini chocolate chips (approx. 1.5 ounces / 42 g) for garnish

Instructions

1. Prepare the Pound Cake: If the pound cake is not frozen, place it in the freezer for about 30 minutes to facilitate clean slicing. Using a serrated knife, cut the slightly frozen pound cake into uniform ¼-inch slices to ensure even layering in the cake assembly.
2. Make the Ganache: Heat 1 cup of heavy whipping cream in a microwave-safe bowl for 90 seconds until hot but not boiling. Add 1 cup of mini chocolate chips, ensuring they are submerged. Let sit for 2 minutes, then stir until smooth and glossy. If needed, microwave in 15-second bursts, stirring between, to fully melt the chocolate. Chill ganache in the refrigerator until firm.
3. Prepare the Cannoli Filling: In a medium bowl, whisk together drained ricotta cheese, powdered sugar, and vanilla extract until smooth. Fold in ½ cup mini chocolate chips evenly throughout the filling.
4. Whip the Cream: In a separate bowl, whip the remaining 1 cup of heavy whipping cream until stiff peaks form using a hand mixer or immersion blender. Gently fold the whipped cream into the ricotta mixture in two batches to create a light, fluffy filling.
5. Assemble the Cake: In an 8×8 or 9×9 inch square pan, layer the bottom with sliced pound cake, pressing gently to eliminate air pockets. Spread half of the cannoli filling evenly over the cake layer.
6. Layer and Repeat: Add another layer of pound cake slices over the filling and press gently. Spread the remaining cannoli filling evenly on top. Finish with a final layer of pound cake slices.
7. Top with Ganache: Remove ganache from the refrigerator and stir to make it pourable. Pour evenly over the top layer of pound cake, smoothing it out with a spoon to cover completely in a thick, glossy layer.
8. Chill the Cake: Sprinkle the remaining mini chocolate chips over the ganache for decoration. Refrigerate the assembled cake for at least 3 hours or overnight to allow it to set. After 15 minutes in the fridge, cover with plastic wrap carefully to avoid sticking to the ganache.

Notes

• Use whole milk ricotta for a creamier filling; drain excess moisture to prevent a runny texture.
• Freezing the pound cake before slicing helps achieve clean and even layers.
• Gently folding the whipped cream into the ricotta filling maintains a light and fluffy texture.
• If ganache is too thick to pour, warm briefly in the microwave and stir.
• Store the cake covered in the refrigerator and consume within 3 days for best freshness.

Keywords: cannoli cake, no-bake dessert, ricotta cake, chocolate ganache, pound cake dessert, easy celebration cake, mini chocolate chips, creamy filling