Step 1

Before beginning this Cannoli Cake, please read the recipe fully including all the all the tips for success. Be sure to use dry ricotta!

Step 2

Preheat oven to 350ºF/180ºC. Grease two 8-inch/20cm round deep cake pans and line the base with non stick paper. Then flour the sides.

Step 3

Whisk or sift together flours, baking powder, cinnamon, baking soda and salt. Set aside

Step 4

In an electric mixer, beat together butter, sugar and oil for 2 minutes on medium speed.

Step 5

Scrape sides of the bowl then add eggs, one at a time until well combined. Stir in vanilla.

Step 6

Add dry ingredients. Then combine on low speed until just moistened. Add buttermilk and beat for 1 minute on medium until well combined and smooth.

Step 7

Pour evenly into prepared pans. Bake for 30-35 minutes. Check at 30 minutes.

Step 8

When done the cake will come away from the side and settle down a little on the edges. Allow to cool in the pan for 10 minutes before turning out to cool on a wire rack.

Step 9

Cool completely before filling and decorating.

Step 10

In a food processor, combine ricotta, ¾ cup powdered sugar, orange zest, and cinnamon until creamy.

Step 11

Fold in mascarpone. Refrigerate until needed.

Step 12

Combine ½ cup powdered sugar with dark rum. Stir to dissolve sugar. Set aside.

Step 13

Cut and level off tops of cakes and cut each cake in half horizontally.

Step 14

Brush one cut side of each layer with rum glaze.

Step 15

Place one layer on a cake plate and spread 1 cup of ricotta filling evenly over the cake.

Step 16

Sprinkle with 2 tablespoons of chocolate chips.

Step 17

Continue layering and filling with ricotta cream and chocolate chips finishing with the fourth layer of cake.

Step 18

If you are using mini cannoli, fill with a teaspoon or a piping bag and press chocolate chips onto the ends. Keep refrigerated until needed.

Step 19

Reserve ⅓ cup of ricotta cream. Then spread the rest of the cream all over the cake beginning with the sides then covering the top.

Step 20

Press more chocolate chips onto the side of the cake and arranged filled cannoli shells on top spacing apart evenly.

Step 21

Fill a piping bag fitted with a star tube with remaining ricotta cream and pipe 6 stars in between the cannoli on top of the cake.

Step 22

Serve immediately or refrigerate for 1-2 hours before serving. See notes for preparing ahead.