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Layered Cannoli Cake

This Layered Cannoli Cake Recipe is the best of two classic desserts: Cake and cannoli’s. This impressive dessert is extremely easy to make but everyone is going to think it took hours. This tasty cannolo cake is bursting with flavor. The French vanilla cake layers with the chocolate chips and cannoli filling are then topped with a homemade chocolate ganache. The top is decorated with cut up pieces of cannoli to take this already decadent cake over the top.
Cook Time 30 minutes
Servings 12 Servings
Author Recipe courtesy of Kitchen Fun With My 3 Sons.

Equipment

  • 3 9-inch cake pans

Ingredients

Cannoli Cake:

  • 2 boxes of French vanilla cake mix
  • 6 large eggs
  • 2 C whole milk
  • 1 C unsalted butter softened
  • 3 9 - inch round cake boards
  • 3 10- iinch round cake board

Cannoli Frosting:

  • 4 C Mascarpone Cheese softened
  • 5 C powder sugar
  • 1 tbsp pure vanilla extract
  • 4 C mini chocolate chips
  • 1 medium ice cream scoop
  • 1 large piping bag with star tip

Chocolate Ganache

  • 1 C semi-sweet chocolate chips
  • ½ C heavy whipping cream
  • 6 Chocolate Chip Cannoli's Cut in half

Instructions

Cake

  • Preheat oven to 350 degrees and spray cake pans with pam baking spray, set aside
  • Using a standing mixer or hand beater, beat until combined all cake ingredients
  • Divide the batter evenly between the three cake pans
  • Bake in the oven for 25-30 minutes
  • Allow to cool completely

Mascarpone Cheese Frosting:

  • Using a standing mixer, beat the mascarpone cheese, powdered sugar and vanilla extract together until combined.
  • Scoop 1 C of frosting into the piping bag

Building the Cake

  • Remove cakes from cake pans and place onto cake boards
  • Using the cake leveler, remove the domes to make even layers
  • Using one of the layers, scoop about 1 C of frosting onto the top of the layer and spread evenly
  • Sprinkle ¼ C of mini chocolate chips
  • Place the second layer on top and repeat the previous steps
  • Place the last layer on top and frost entire cake
  • Using the remaining mini chocolate chips, coat entire sides of the cake
  • Place into the fridge to set

Chocolate Ganache

  • Heat the heavy whipping cream in a small pot until starts to boil
  • Pour the heavy whipping cream over the chocolate chips in a heat proof bowl
  • Allow to sit for a few minutes
  • Whisk until smooth
  • Pour into a squeeze bottle
  • Drizzle the ganache over the sides of the cake
  • Pipe dollops of frosting onto the top of the cake
  • Sprinkle a few mini chocolate chips onto the top of the cake and dollops of frosting
  • Place cannolis onto the dollops
  • Cut and serve. Store in refrigerator.