Creamy Ricotta Chocolate Cake

This cannoli cake transforms the classic Italian pastry into a delightful dessert that's perfect for gatherings. The rich ricotta cake studded with chocolate chips captures all the beloved flavors of traditional cannoli in an easy-to-serve format that will impress your guests without the fuss of filling individual pastry shells.

I first created this recipe when hosting an Italian-themed dinner party. The traditional cannoli I planned to serve weren't setting properly, so I quickly pivoted and transformed the ingredients into this cake. It was such a hit that it's now requested more often than the original pastries.

Ingredients

• All purpose flour creates the perfect tender crumb for this cake
• Granulated sugar provides just the right level of sweetness to balance the tangy ricotta
• Unsalted butter adds richness and helps create that moist texture
• Ricotta cheese is the star ingredient giving authentic cannoli flavor and incredible moisture
• Large eggs bind everything together while adding structure
• Vanilla extract enhances the overall flavor profile
• Baking powder and baking soda work together for the perfect rise
• Salt balances the sweetness and enhances all flavors
• Mini chocolate chips distribute better throughout the batter than regular chips
• Powdered sugar creates a simple glaze reminiscent of cannoli filling
• Milk thins the glaze to the perfect consistency
• Chopped pistachios add authentic Italian flair and delightful crunch

Step-by-Step Instructions

Prepare Your Baking Area

Preheat your oven to exactly 350°F checking with an oven thermometer for accuracy. Thoroughly grease your 9×13 inch baking dish then dust with flour tapping out any excess. This crucial step ensures your cake releases perfectly after baking.

Create The Base Mixture

In your largest mixing bowl cream the butter and sugar together for a full 3 minutes until the mixture becomes noticeably lighter in both color and texture. The air incorporated during this step is essential for a tender crumb. Add the ricotta cheese and beat for another minute until fully incorporated watching for a smooth consistent texture.

Add The Wet Ingredients

Add eggs one at a time mixing for 30 seconds after each addition ensuring each egg is fully incorporated before adding the next. This patient approach prevents the batter from breaking. Pour in the vanilla extract and mix until just combined being careful not to overmix.

Combine Dry Ingredients

In a separate bowl whisk the flour baking powder baking soda and salt together at least 10 times to ensure even distribution of leavening agents. This simple step prevents uneven rising and bitter spots in your finished cake.

Complete The Batter

Add the dry ingredients to your wet mixture in three portions mixing on low speed just until no dry streaks remain. Stop immediately when combined to prevent developing gluten which would make your cake tough. Gently fold in the mini chocolate chips using a rubber spatula with a light hand to maintain their even distribution.

Bake To Perfection

Transfer your batter to the prepared baking dish using a spatula to spread it evenly into all corners. Tap the pan gently on the counter twice to release any large air bubbles. Bake in the center rack of your preheated oven for 30 to 35 minutes until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.

Create The Glaze

While the cake cools completely prepare your glaze by whisking powdered sugar milk and vanilla extract together until silky smooth. Adjust thickness as needed by adding more powdered sugar for thicker glaze or a few drops of milk for thinner consistency.

Finish And Serve

Once the cake has cooled to room temperature pour the glaze evenly across the surface allowing it to set slightly before sprinkling with chopped pistachios. Cut into generous squares for serving noticing how the chocolate chips create beautiful pockets throughout each slice.

Bookmark

The mini chocolate chips are truly what make this recipe special. I discovered their superiority after a disappointing batch with regular chips that all sank to the bottom. My grandmother always insisted on using mini chips in her cannoli filling too saying they distribute the chocolate flavor more evenly throughout each bite.

Make Ahead And Storage

This cannoli cake actually tastes better on the second day after the flavors have had time to develop and meld together. You can bake it up to 2 days before serving just wait to add the glaze and pistachios until a few hours before serving. Store covered at room temperature for up to 3 days or refrigerate for up to a week though the texture is best when enjoyed within 4 days. You can also freeze individual slices wrapped tightly in plastic wrap and placed in freezer bags for up to 3 months.

Perfect Ricotta Selection

The quality of ricotta significantly impacts this cake. Drain your ricotta if it seems watery by placing it in a fineweave cheesecloth over a bowl in the refrigerator for 2 hours before measuring. Whole milk ricotta produces the most authentic flavor and creamiest texture but partskim works well too. Avoid nonfat varieties as they lack the richness essential to this dessert. For an elevated version consider seeking out fresh ricotta from an Italian market.

Serving Suggestions

Transform this simple cake into an elegant dessert by serving each slice with a dusting of powdered sugar and a few fresh berries on the side. For special occasions create a cannoli cake sundae by topping warm slices with a scoop of vanilla gelato and a drizzle of chocolate sauce. At brunch it pairs beautifully with espresso or a sweet Marsala wine for dessert like they serve in Sicily. The versatility of this cake makes it appropriate for everything from casual family gatherings to formal dinner parties.

Recipe FAQs

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

Yes, part-skim ricotta works fine in this cake, though whole milk ricotta will produce a slightly richer, more moist result. The difference is subtle enough that most people won't notice.

→ How should I store leftovers of this cake?

Store leftover cake in an airtight container in the refrigerator for up to 5 days. The ricotta content makes refrigeration necessary. Allow slices to come to room temperature before serving for the best flavor and texture.

→ Can I freeze this cannoli cake?

Yes, you can freeze this cake for up to 3 months. Wrap individual slices or the entire unfrosted cake tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator and add the frosting fresh before serving.

→ What can I substitute for pistachios as garnish?

Chopped almonds, hazelnuts, or additional chocolate chips make excellent alternatives to pistachios. For an authentic cannoli touch, consider candied orange peel or even crushed cannoli shells as a garnish.

→ Can I make cupcakes instead of a sheet cake with this batter?

Absolutely! This batter works well for cupcakes. Fill lined muffin tins about 2/3 full and reduce baking time to approximately 18-22 minutes, testing with a toothpick for doneness. This recipe should yield about 24 cupcakes.

→ Why did my chocolate chips sink to the bottom of the cake?

To prevent chocolate chips from sinking, toss them in a tablespoon of flour before folding into the batter. Also, make sure your batter isn't too thin - it should be thick enough to suspend the chips.