Chocolate Cannoli Cake

READY IN: 50mins
Recipe by Shelby Jo

This is a recipe from Light & Tasty Magazine Feb/Mar. 2008. Originally submitted by Mary Bilyeu of Ann Arbor, MI.

Top Review by jesshugg

Sweet, moist, and refreshingly different from plain chocolate cake. Anyone with an appreciation for Italy (or just the fabulous cannoli!) will love it. Yummy!

Ingredients Nutrition


  1. In a small bowl, combine the egg white, ricotta cheese, sugar, coffee, and orange peel. Stir in chocolate chips and set aside.
  2. In a large mixing bowl combine the first 8 batter ingredients. Beat until well blended. Combine the flours, cocoa, baking powder, and salt; gradually beat into sugar mixture until blended.
  3. Transfer to a 13x9 inches baking dish coated with cooking spary. Top with heaping tablespoons of ricotta mixture; cut through batter with a knife to swirl.
  4. Bake at 350 for 25-30 minutes or until a toothpick inserted in the center comes clean. Cool on a wire rack. Refrigerate any leftovers.

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