dessert table

A light cinnamon cake frosted with ricotta and mascarpone cream, the sides are covered with mini choc chips and 6 cute mini cannoli on top. An ideal dessert cake with classic cannoli flavors!

Cannoli Cake Recipe

oz (1 ½ sticks

(340 grams) superfine (castor) sugar

(60 milliliterss) oil (see notes)

eggs (room temperature)

vanilla extract

(185 grams) all purpose flour

(185 grams) cake flour

baking powder

cinnamon

baking soda

salt

1¼ cup (300 milliliterss) buttermilk

(2 pounds

(90 grams) powdered (icing) sugar

orange zest

(approx 250 grams) mascarpone cheese

(62 grams) powdered (icing) sugar

dark rum

mini chocolate chips

cannoli shells (optional)

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

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.

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

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

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

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.

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

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.

Cool completely before filling and decorating.

Cake

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

Fold in mascarpone. Refrigerate until needed.

Ricotta frosting

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

Rum syrup

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

Brush one cut side of each layer with rum glaze.

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

Sprinkle with 2 tablespoons of  chocolate chips.

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

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.

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.

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

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.

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

Assembly and decorating

Our chewy crispy chocolatey cookie gives way to a deliciously unexpected homemade cherry jam center that&#39;s perfect with the deep fudgy chocolate.

Chocolate Cherry-Stuffed Cookies Recipe

cherries

⅔ cane sugar

lemon juice

all-purpose flour

cocoa powder

cane sugar

brown sugar

neutral oil

milk

Remove the cherry pits and stems and slice the cherries in half.

Add the cherries to a medium pot and bring the heat to medium.

Stir for about 8-10 minutes while breaking down the cherries with a wooden mallet or potato masher.

Add the sugar and lemon juice and cook for 1 hour keeping an eye on it. It will get bubbly and the liquid will reduce down.

While the cherry jam is cooking, whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.

In a large bowl, whisk together ½ cup cane sugar, the brown sugar, oil, milk, and vanilla for about 3 minutes until combined.

Add the dry ingredients to the wet and stir until a soft dough forms.

Cover the dough and refrigerate for 30 minutes.

When the jam has cooked for one hour, remove it from the heat and using a slotted spoon, spoon the jam into a container and refrigerate for 30 minutes to thicken and firm up.

Line a baking sheet with parchment paper.

Scoop tablespoon-sized portions of dough, flatten them, and place them on the baking sheet.

Place a teaspoon of jam in the center of each flattened cookie.

Place a flattened piece of dough on top of the jam and press into the bottom piece to seal.

Bake for 10 to 12 minutes until just set around the edges.

Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Sprinkle with flaky salt, if desired, before serving.

https://www.youtube.com/watch?v=GLxR_BqIPGE

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