Easy Cannoli Cake: No-Bake Chocolate Ricotta Dessert Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
