Chocolate-Covered Cannoli Cake
- Ready In:
- 2hrs 10mins
- Ingredients:
- 12
- Yields:
-
16 slices
- Serves:
- 16
ingredients
- 1 (18 1/4 ounce) package yellow cake mix
- 3 eggs (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 2 teaspoons orange zest, divided
- 1 cup pistachios, shelled and finely chopped, divided
- 1 (15 ounce) container ricotta cheese
- 1 (8 ounce) container mascarpone cheese
- 1 cup confectioners' sugar
- 1⁄3 cup semisweet mini chocolate chips
- 2 (16 ounce) cans chocolate frosting
- chocolate shavings (optional)
directions
- Preheat oven to 350 degrees F. Coat 2 (9") round cake pans with cooking spray.
- Prepare cake mix according to package directions, adding 1 teaspoons orange zest to mix. Stir in 1/2 cup pistachios.
- Divide batter between pans; bake 30 minutes or until toothpick inserted into centers comes out clean.
- Cool in pans 20 minutes. Remove from pans; cool completely on racks.
- While cake is baking/cooling, beat ricotta, mascarpone, sugar and remaining zest 1-2 minutes.
- Transfer half of ricotta mixture to bowl, stir in chocolate chips.
- Refrigerate both mixtures until firm, 1 hour.
- Place 1 cake layer on platter; spread with chip+ricotta mixture. Top with second cake layer.
- Spread top and sides with frosting. Press remaining pistachios into frosting halfway up side.
- If desired, transfer remaining ricotta mixture to pastry bag fitted with large star tip. Pipe or mound onto cake; garnish with chocolate shavings, if desired.
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RECIPE SUBMITTED BY
I'm $39.95 and holding ... I'm a chocoholic ... I like to bake ... I'm also a cookbookaholic! and did I mention I like chocolate?
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